Fresh ginger and scallions have been integral parts of Chinese culinary culture since the early royal dynasties. This simple yet deeply flavored ginger and scallion-infused oil originates from the Canton region (now known as Guangzhou) in southern China, known for its aromatics and emphasis on fresh ingredients. It’s flavorful, fragrant, and adds an enticing umami flavor to everything it touches. An absolute must-try!

Zhenjiang or Chinkiang-style black vinegar has a 1500-year history in China. Hailing from the eastern province of Jiangsu, where it’s crafted from fermented black sticky rice and other grains, this richly colored brew adds acidity and sweetness to countless Chinese dishes. While once a delicacy reserved only for royal officials and the wealthy, today, it’s a staple in most Chinese pantries, and an essential part of the soup dumpling experience.

This fragrant, spicy condiment has been used in China for centuries, where cooks across different regions each put their own spin on the recipe. More recently adopted in the West, chili crisp has earned a reputation as “delicious on anything.” We might be biased, but we feel our Sichuan-inspired blend, featuring 12 unique spices and handcrafted in small batches, is among the best.