Pantry · 料

The pantry, decoded

Each guide answers the question first: which jar, what the characters mean, the best swap and what you lose, salt, and storage. Then it goes deep. Where labels vary by brand, we say so.

芝麻酱Pantry · No. 06zhīmajiàngChinese Sesame Paste vs Tahini: How to Thin It and What to Use InsteadWhat Chinese sesame paste is, how it differs from tahini, how to loosen a stiff jar, and substitutes with amounts, what changes and when not to swap.
郫县豆瓣Pantry · No. 03Píxiàn dòubànDoubanjiang: Pixian Chili Bean Paste, Its Salt, and SubstitutesWhat doubanjiang is, how to read a Pixian jar, why it is so salty, a paste salt calculator, and substitutes with amounts and when not to swap.
生抽Pantry · No. 05shēngchōuLight vs Dark Soy Sauce: Which to Use, Swap Ratios and Label CuesLight soy sauce seasons; dark soy sauce colours. How to tell the bottles apart, when a swap works and how much to use, and why “light” is not low sodium.
蚝油Pantry · No. 02háoyóuOyster Sauce Substitutes: Vegetarian, Hoisin, Soy and Fish Sauce SwapsWhat to use instead of oyster sauce, how much, and when not to swap: vegetarian oyster sauce, soy sauce, hoisin, kecap manis and fish sauce, with allergen notes.
绍兴酒Pantry · No. 01Shàoxīng jiǔShaoxing Wine Substitutes: What to Use, How Much, and When Not ToShaoxing wine substitutes ranked with amounts: dry sherry, sake, rice wine, white wine, mirin and alcohol-free stock, plus salt, storage and when not to swap.
花椒Pantry · No. 04huājiāoSichuan Peppercorn Substitutes, Red vs Green, and How to Toast and GrindWhat to use instead of Sichuan peppercorn and how much, red vs green huajiao, how to buy, toast and grind it, and why nothing else gives the same tingle.

Chili oil guides