Chinese Pantry Basics: Oils, Vinegars, and Wine

Not for cooking, this fragrant oil, made from toasted sesame seeds, is a finishing oil for stir-fries, sauces, and dressings. Store it in the refrigerator to keep it from becoming rancid.

Also known as rice wine vinegar, it has a characteristic “malty” sweetness and mild acidity. Chinese rice vinegar is always unseasoned.

Of several black vinegars produced in China, the most widely available is popularly known as Chinkiang vinegar (or Zhenjiang) where it's made from rice and wheat bran. Black vinegar brings earthy, complex flavors with hints of warm spice. It is used in dipping sauces and for braising meat. Balsamic and malt vinegars are (borderline) acceptable substitutes, though both lack black vinegar's complexity.

Ranging from a pale red to a dark brownish-red, this vinegar has mild acidic flavor with a hint of sweetness. It is a favorite dipping sauce for dumplings and a finishing vinegar for noodle soups.

A staple in Chinese cooking, this amber-colored specialty of Zhejiang Province contributes distinctive nutty flavors to food. It's used in everything from marinades to stir-frying sauces to braises. While drinking-quality Shaoxing wine has a more complex flavor, at a Chinese grocer you are likely to find Shaoxing cooking wine, which contains added salt and can also be used. Dry sherry is a good substitute.