FIRST, SHOP FOR YOUR INGREDIENTS

Ensure your kitchen cupboard staples are fit for the task at hand with our experts’ pointers

01 Gold Plum Chinkiang Chinese black vinegar is known for its malty-earthy taste. ‘It has a deeper flavour than white vinegar, but it’s a bit lighter than balsamic,’ says Jason Wang of Xi’an Famous Foods in New York City. It helps cut the heft of fat in heavier dishes.

02 Juan Cheng Pixian Douban This fermented spicy broad bean paste is cured with chilli peppers, flour and salt. Choose one that comes from Pixian, the district where the paste originated, for a deep, unique umami that’s earthy, salty and sweet.

03 Pagoda Shaoxing Huadiao The Chinese equivalent of dry cooking sherry, Shaoxing wine will add plenty of complexity to your marinades and stir-fries.

04 Sichuan Peppercorns These provide a tongue-numbing sensation in dishes, says Harvey Liu of Duck House. The Mala Market ships internationally and maintains a high quality, but they’re also easy to find elsewhere.

05 Kadoya Pure Sesame Sesame oil is usually added at the end of cooking and provides a nutty finish. It is also fantastic with desserts – try adding a drizzle over vanilla ice cream. Seriously.

06 Lee Kum Kee Hoisin Sauce The best stuff contains soya beans, sesame, chilli and garlic, and tastes great in smoky meat marinades. Available in most supermarkets.

Where to Buy: You’ll find most of this at a local Asian supermarket. If there isn’t one close by, order online from websites like wingyip.com, orientalmart.co.uk or souschef.co.uk.