January 27th, 2015

Sichuanese ingredients

Hi everyone,

I'm trying to compile a list of some of the common ingredients in Sichuanese cuisine in Chinese for a cooking project and I was wondering if any Chinese speakers here would be able to check for accuracy? Sometimes I see a lot of different transliterations for the same ingredients and I'm not sure what the difference is.

1. Cassia bark: 肉桂
2. Sichuan pepper: 花椒
3. Star anise: 八角
4. Hoisin sauce: 甜面酱
5. Facing heaven chili: 朝天椒
6. Chili bean paste: 豆瓣酱
7. Fermented black beans: 豆豉
8. Fermented/pickled vegetables: 酸菜
9. Chili oil: 红油
10. Sesame paste: 芝麻酱
11. Sesame oil: 香油
12. Dark soy sauce: 生抽
13. Light soy sauce: 老抽
14. Chinkiang vinegar: 镇江香醋
15. White vinegar: 生抽
16. Shaoxing wine: 绍兴酒