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Asian Home Gourmet Cantonese Hot & Sour Soup Spice Paste

This is a concentrated paste of spices and condiments. Add to meat or vegetables for authentic, all-natural cuisine. Easy recipe on the package.

A satisfying and nutritious winter soup from Sichuan.

1.75 oz $2.95

Asian Home Gourmet Sichuan Dan Dan Noodle Spice Paste

This is a concentrated paste of spices and condiments. Add to meat or vegetables for authentic, all-natural cuisine. Easy recipe on the package.

This paste contains soy sauce, sesame oil, and spices; ideal for a simple meal with robust flavor,

1.75 oz $2.95

Asian Home Gourmet Cantonese Stir Fried Rice Spice Paste

This is a concentrated paste of spices and condiments. Add to meat or vegetables for authentic, all-natural cuisine. Easy recipe on the package.

Stir-fry rice along with vegetables or roasted meat for a fragrant and flavorful one-dish meal.

1.75 oz $2.95

Asian Home Gourmet Sichuan Spicy Spareribs Spice Paste

This is a concentrated paste of spices and condiments. Add to meat or vegetables for authentic, all-natural cuisine. Easy recipe on the package.

This spicy northern Chinese marinade of cinnamon, coriander, and other spices makes spareribs memorable.

1.75 oz $2.95

Asian Home Gourmet Sichuan Chilli Ginger Garlic Spice Paste

This is a concentrated paste of spices and condiments. Add to meat or vegetables for authentic, all-natural cuisine. Easy recipe on the package.

Three traditional flavors�chilli, ginger, and garlic�are joined to create a hot and spicy Sichuan-style dish.

1.75 oz $2.95

Lee Kum Kee Vegetarian Stir-Fry Sauce

This shiitake mushroom�flavored sauce is the answer for giving vegetarian stir-fry dishes some zing.

510 g (approx. 18 oz.) $6.95

Made in Napa Valley Tangerine Sesame Shanghai Marinade

Straight from China�s most bustling city, this marinade is a great dipping sauce as well. Packed with sweet tangerine and roasted sesame oil flavors. Use to marinate steaks or poultry; dip wontons; toss with rice noodles and sprinkle with peanuts.

12 oz $7.95

Lee Kum Kee Premium Oyster Sauce

In Nam Shui, China, Mr. Kum Sheung Lee invented the first oyster sauce in 1888. It revolutionized Chinese cooking around the world. Oyster sauce is a thick, dark brown seasoning sauce flavored with oyster extract. Its smoky, meaty flavor is good for dipping, marinating, stir-frying, in gravies, or as a table seasoning.

18 oz $7.95

Panda Green Label Oyster Flavored Sauce

All of the flavor, but no MSG.

18 oz $5.95

Koon Chun Hoisin Sauce

The most popular of all Chinese condiments. A robust, sweet dark-brown sauce made from sweet potatoes, soybeans, sesame seeds, chili peppers, star anise, and other spices. Traditionally used with Peking Duck. Use as a dip for grilled shrimp, or as a barbecue sauce.

15 oz $3.95

Lee Kum Kee Hoisin Sauce

This sauce is always sweet, garlicky, and spicy�and it has the anise flavor of five spice powder. Hoisin is best when mixed with soy sauce and used as a grilling paste.

14 oz $3.95

Lee Kum Kee Vegetarian Hoisin Sauce

Spicy-sweet sauce made from selected spices, sugar, and soybeans. Perfect for tofu, noodles, and vegetables.

20 oz $4.95

Lee Kum Kee Spare Rib Sauce

A tangy, sweet, hickory-flavored sauce with a taste of fresh tomatoes, sesame seeds, rice wine, and garlic.

14 oz $4.50

Koon Chun Lemon Sauce

A light, sweet, and tart sauce for chicken. Use it as a glaze, or add a little to barbecue sauce, fruit salads.

15 oz $5.50

Koon Chun Plum Sauce

Commonly called "duck sauce," plum sauce is an amber-colored sauce with a jam-like texture. Made from Chinese plums, vinegar, fresh ginger, and chilies, its sweet, tart fruity flavor makes it an excellent dip or glaze for roast duck.

15 oz $4.95

Lee Kum Kee Orange Sauce & Glaze

A fruity and tangy orange sauce; use as a glaze for roasting or grilling wings, ribs, or chops.

8.3 oz $5.95

A sweet sauce and glaze for roast pork and poultry.

10 oz $4.50

Koon Chun Barbecue Sauce

This blend of east and west�tomatoes, soy sauce, sesame seeds, and plum sauce�makes a great glaze for poultry or pork.

Lee Kum Kee Char Siu Sauce

A sweet barbecue sauce made with soybean paste, honey, garlic, and spices. Best recognized as the reddish brown char siu spareribs found at Chinese restaurants.

14 oz $5.50

Lee Kum Kee Black Pepper Sauce

A ready-to-use, pungent sauce made from garlic, sugar, and black peppers in a tomato- and soy sauce base.

12.4 oz $5.50

Lee Kum Kee Sauce for Broiled Eel

Soy sauce, mirin, and syrup are the main ingredients in this thick, pour-over sauce for eel, sushi, and all fish.

9.3 oz $6.50

Lee Kum Kee Spicy Garlic Sauce

Ingredients include fermented soybean paste, sugar, tomato paste, chili peppers, rice vinegar, salt, soybean oil, garlic, oyster extractives, ginger, and licorice. A ready-to-use Szechuan-style stir-fry sauce that's perfectly matched with eggplant.

Dan Dan Noodle Sauce

Make perfect spicy dan dan noodles with this authentic sauce.

Lee Kum Kee Sichuan Spicy Noodle Sauce

Made with red chilies, fermented soybean paste, preserved vegetables, peanut paste, and shrimp; adds authentic flavor to egg or rice noodles.

Lan Chi Sesame Paste

Although the label reads "Chinese Salad Dressing," this is pure sesame, a thick paste made from toasted sesame seeds (unlike tahini, in which the seeds are not toasted) and sesame oil. Use in chicken dishes and with noodles.

Lan Chi Black Sesame Seed Paste

Darker, stronger, almost charred flavor, when compared to regular sesame paste.

Koon Chun Bean Sauce

A cooking paste made from naturally fermented soy beans, wheat flour, and sesame oil; essential for traditional Chinese stewed or steamed dishes.

13 oz $3.95

Lee Kum Kee Spicy Bean Sauce (Ma Po Sauce)

A ready-to-use Sichuan-style stir-fry sauce for tofu, meat, and all spicy dishes.

Tiger Tiger Cantonese Black Bean Simmer Sauce

Combine this pungent sauce with seafood, poultry, or vegetables. Pour, heat, and enjoy.

16.2 oz $5.50

Lee Kum Kee Black Bean Sauce

A smooth sauce made from fermented black beans and soy sauce; use in stir-fried beef and vegetables.

Lee Kum Kee Black Bean Garlic Sauce

Fermented black beans and fresh garlic create a savory, pungent, ready-to-use sauce with a traditional Chinese flavor. Use in stir-fries and on steamed dumplings.

13 oz $4.50

Chili Black Bean Sauce

Chunks of chili and black beans, with sesame and soybean oils, and salt. The ratio of chilies to black beans is about 100 to 1; use carefully in all stir-fries.

13 oz $5.50

Lee Kum Kee XO Sauce (2.8 oz.)

This gourmet condiment is made from dried shrimp, diced scallops, red chilies, shallots, garlic, shrimp roe, and spices, in soybean oil. Add to noodles, dim sum, meats, seafood, vegetables. Finalist, NASFT.

2.8 oz $14.95

Lee Kum Kee XO Sauce (7.8 oz.)

This gourmet condiment is made from dried shrimp, diced scallops, red chilies, shallots, garlic, shrimp roe, and spices, in soybean oil. Add to noodles, dim sum, meats, seafood, vegetables. Finalist, NASFT.

7.8 oz $24.95

Koon Chun Chili Sauce

Rice vinegar, chili peppers, and salt are combined to create a delicious, smooth authentic-tasting sauce that is ideal for spicy, hot dishes like Kung Pao Chicken.

12 oz $3.95

Lee Kum Kee Chili Bean (Toban Djan) Sauce

A Szechuan-style chili sauce made from hot red chiles and fermented broad beans. Great as a dipping sauce; use to add heat to Shanghai and Szechuan cuisines.

13 oz $5.50

Lan Chi Chili Paste with Garlic

A thick, nasty-hot sauce for noodles, stir-fries, seafood, and chicken casseroles.

13 oz $4.50

Lee Kum Kee Chiu Chow Chili Oil

An authentic hot chili oil/sauce (half oil, half sauce) from Chiu Chow, China. Prepared from chili peppers, soybean oil, fermented soybeans, garlic, and sesame oil. This is the chili condiment found in most Chinese restaurants.

7.2 oz $6.50

Kung Pao Sauce

Wonderfully authentic and peppery, for all stir-fries.

18.5 oz $6.95

Thin Soy Sauce

Thin Soy Sauce has light, mild flavor; use for vegetables and seafood.

Invented by the Chinese in the 6th century, soy sauce is made from fermented soybeans and wheat, and aged for as long as two years. Soy sauce is used in China as we use salt, to season all kinds of soups, sauces, stir-fries, and stews.

21 fl oz $3.95

Pearl River Bridge Superior Soy Sauce

This is the high-quality, authentic standard; use whenever a Chinese recipe calls for soy sauce.

Invented by the Chinese in the 6th century, soy sauce is made from fermented soybeans and wheat, aged for as long as two years. Soy sauce is used in China as we use salt, to season all kinds of soups, sauces, stir-fries, and stews.

18.6 fl oz $3.95

Pearl River Bridge Mushroom Soy Sauce

Smooth, quite flavorful; made with shiitake mushrooms.

Invented by the Chinese in the 6th century, soy sauce is made from fermented soybeans and wheat, aged for as long as two years. Soy sauce is used in China as we use salt, to season all kinds of soups, sauces, stir-fries, and stews.

21 fl oz $3.95

Lee Kum Kee Spicy Soy Sauce

With just a little heat added.

Invented by the Chinese in the 6th century, soy sauce is made from fermented soybeans and wheat, and aged for as long as two years. Soy sauce is used in China as we use salt, to season all kinds of soups, sauces, stir-fries, and stews.

7 fl oz $5.95

Silver Swan Soy Sauce

A wonderful, thick soy sauce, made with caramel. Invented by the Chinese in the 6th century, soy sauce is made from fermented soybeans and wheat, aged for as long as two years. Soy sauce is used in China as we use salt, to season all kinds of soups, sauces, stir-fries, and stews.

21 fl oz $3.95

Koon Chun Black Soy Sauce

Made with molasses; adds a subtle sweetness to stir-fries.

Invented by the Chinese in the 6th century, soy sauce is made from fermented soybeans and wheat, aged for as long as two years. Soy sauce is used in China as we use salt, to season all kinds of soups, sauces, stir-fries, and stews.

21 fl oz $3.95

Koon Chun Double Black Soy Sauce

A very thick, sweetened soy sauce; can be used instead of ketjap manis in Indonesian recipes.

Invented by the Chinese in the 6th century, soy sauce is made from fermented soybeans and wheat, aged for as long as two years. Soy sauce is used in China as we use salt, to season all kinds of soups, sauces, stir-fries, and stews.

21 fl oz $3.95

Koon Chun Thick Soy Sauce

This has the consistency of molasses, which is actually the primary ingredient.

Invented by the Chinese in the 6th century, soy sauce is made from fermented soybeans and wheat, aged for as long as two years. Soy sauce is used in China as we use salt, to season all kinds of soups, sauces, stir-fries, and stews.

16 fl oz $3.95

This dark-roasted oil enhances the flavors of Chinese ingredients; add ginger, scallions, and garlic for a versatile cooking oil.

21 fl oz $10.95

Kadoya Sesame Oil

Nutty flavor and aroma, dark amber in color; use in stir-fry dishes, and salad dressings.

11 fl oz $8.50

Black Sesame Oil

This is a darker roast, and is much more potent than regular sesame oil.

18 fl oz $8.95

A spicy-hot rice oil. Use as a dip along with soy sauce, ginger, and rice vinegar, for wontons and dumplings.

6.2 fl oz $4.95

White Rice Vinegar

Chinese vinegars are mild and flavorful, a refreshing departure from American vinegars.

Use in salads and in sweet-and-sour dishes.

21 fl oz $2.95

Red Rice Vinegar

Chinese vinegars are mild and flavorful, a refreshing departure from American vinegars.

Used mainly as a dip for crab, spring rolls, or dim sum.

21 fl oz $4.25

Black Rice Vinegar

Chinese vinegars are mild and flavorful, a refreshing departure from American vinegars.

Use in stir-fries, Szechuan sauces, and to darken sweet-and-sour dishes.

21 fl oz $5.95

Chinkiang Vinegar

Zhejiang, a densely populated province on the East China Sea, is known for its vinegars; Zhejiang vinegar, called "Chinkiang" in the U.S., is made from rice and malt.

21 fl oz $4.95

Shaoxing Cooking Wine

With salt added to qualify it as a food product, this rice wine is used most often as a marinade and seasoning.

25.3 fl oz $5.95

Fermented Black Beans

These firm, pungent soybeans have been cooked, salted, and fermented. Nothing comes close to their flavor and aroma. Use in all stir-fries.

Fermented Chili Bean Curd with Sesame Oil

White quivering chunks of bean curd in a mixture of sesame oil and chili sauce make a terrific hot condiment to spice up all foods, but it�s not pretty.

10.5 oz $6.95

Attractive, instantly edible little ears of corn. Add to salads and stir-fries, or garnish a relish tray.

15 oz $2.50

Water Chestnuts

Crisply textured and slightly sweet, similar to Jerusalem artichokes. Use thinly sliced in salads.

Ma Ling Winter Bamboo Shoots

Ma Ling is one of the best authentic brands. This graceful albino stalk has a flavor like an artichoke. Canned bamboo shoots should be boiled for one minute to improve flavor.

11 oz $3.95

Straw Mushrooms

Highly fragrant, use in place of button mushrooms. Often cooked with walnuts and five spice powder.

14 oz $2.95

Oyster Mushrooms

The "shellfish of the forest" has a robust flavor. Use in stir-fry dishes, and in place of black mushrooms.

14 oz $2.95

Sichuan Preserved Vegetables

For centuries, preserved vegetables have added rich flavor and nutrition to Chinese braised foods, soups, stews, and stir-fried dishes. Makes an extraordinary vegetarian stock; chop and add to dumplings, stuffings, and dipping sauces. Use in stir-fries.

12 oz $2.95

Koon Chun Pickled Plums

Plums, vinegar, and salt add exotic interest. Use whenever you want a jolt of piquant flavor.

15 oz $4.95

Dried Bamboo Leaves

Soak for several hours and use these long narrow leaves to wrap food before steaming, or to decorate plates for sushi and hors d�oeuvre.

14 oz $4.95

Oriental Noodles

Use these Chinese wheat-based noodles in stir-fries and soups.

14 oz $2.95

Chinese Egg Vermicelli Noodles

Noodles wrapped around in the shape of small bird nests. Made from wheat flour, eggs, and water. Cook in soups, or boil and serve with sauce.

Lungkow Vermicelli Bean Threads

Also called cellophane noodles, these filament-thin threads are made from mung beans. A popular soup noodle, they may also be stir-fried. They will frizz up when thrown in oil.

8.8 oz $2.50

Water Chestnut Powder

Ground from dried chestnuts, this powder gives a clear sheen when used to thicken sauces, and crunchy texture when foods are dredged (or coated) and deep-fried.

16 oz $4.95

Lychees in Syrup

This luscious little white fruit is a delight. Toss into sweet-and-sour dishes, or add to a fruit salad.

14 oz $3.50

Kumquats in Syrup

Small, amber-colored oval fruit with an orange-ginger flavor. Use in sweet-and-sour dishes or with fruit.

9.5 oz $4.95

Stem Ginger in Syrup

Add these sweet, chunky pieces of ginger to fruit salads, sweet-and-sour dishes, or ice cream.

9.5 oz $5.50

Lee Kum Kee Minced Ginger

Ginger, water, sugar, citric acid. Perfect replacement for fresh ginger in marinades and stir-fries.

7.5 oz $3.95

A crystallized mixture of sugar and honey, rock sugar is essential for Chinese braised pork and red-cooked duck. It's an excellent beverage sweetener and can be used wherever granulated sugar is called for.

14 oz $2.95

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