It is said to enhance the flavor of dishes from various countries
Food Republic writer Carlos C. Olaechea recommends six Chinese pantry staples—dark soy sauce, Shaoxing wine, five-spice powder, Lao Gan Ma tomato chili sauce, dried shiitakes and red dates—for use in Western and global dishes, with sourcing tips.
An article on the American food website Food Republic recommends six Chinese ingredients that can be used in various cuisines for non-Chinese readers.
The author points out that Chinese cuisine is one of the oldest culinary systems in the world, with some Chinese cities having developed thriving restaurants more than 500 years before European restaurants appeared.
The article recommends six ingredients: dark soy sauce, which adds color and rich meaty aroma to gravy, stews, marinades, and even Philadelphia cheese steak; Shaoxing wine, with a flavor similar to sherry, which can replace wine or dry vermouth in white sauces, creamy pasta, and soups, and is less likely to cause dairy products to curdle; five-spice powder, made from star anise, fennel, cinnamon, cloves, and Sichuan peppercorns, similar to American apple pie spices and pumpkin spices, suitable for gingerbread, apple and pear desserts, chocolate chip cookies, and roasted sweet potatoes; Lao Gan Ma tomato chili sauce, which can be used as a salsa base and is also suitable for pasta, seafood, curry, hamburgers, and hot dogs; dried shiitake mushrooms, with a rich umami flavor and a much lower price than European mushrooms such as porcini, and the soaking water can also be used in cooking, suitable for stewing beef, Wellington steak, and festive fillings; and red dates, with a flavor similar to roasted apples and raisins, which can replace apples for tea, or be added to cookies, oatmeal, yogurt, and chocolate chips.
Source: UCA, Food Republic