Introduction
Many people think Chinese cooking is complicated because of the seasonings.In reality, everyday Chinese home cooking relies on just a few basics.Once you understand a handful of essential seasonings, you can cook most home-style dishes.Chinese cooking is not about stacking flavors — it’s about balance.
Light Soy Sauce
Light soy sauce is the foundation of Chinese seasoning.It adds saltiness and umami. You’ll find it in dishes like stir-fried pork, mapo tofu, and braised pork.If you start with only one seasoning, choose light soy sauce.
Dark Soy Sauce
Dark soy sauce is used more for color than salt.It gives braised pork its deep, glossy color.It tastes milder but looks darker.
Oyster Sauce
Oyster sauce adds depth. It makes stir-fries taste richer and more balanced.It’s often used in garlic shoots with pork or stir-fried dishes.
Salt & Sugar
Salt is basic.But many dishes include a small amount of sugar.Sugar isn’t for sweetness — it balances flavors.This is a detail beginners often miss.
Cornstarch
Cornstarch is used for marinating meat or thickening sauces. It makes meat tender.It helps sauce coat the ingredients.
This is the secret behind the smooth texture in Chinese dishes.
Scallion, Ginger, Garlic
They aren’t sauces, but they start the flavor. Sautéing them is often the first step in Chinese cooking.Once the aroma rises, half the dish is already done.
Why Does It Look Complicated?
Chinese home cooking isn’t complicated.It’s about proportion.A little soy sauce, a little oyster sauce, a little salt.Different combinations create different results.
You don’t need a full shelf of sauces to start.Master a few essentials,and you can cook braised pork, stir-fried pork, or mapo tofu.
Chinese flavor isn’t complicated.It just needs understanding.