What are good ingredient substitutions?

Most Chinese ingredients can be substituted in a pinch, but the results will always be a little different. The most workable swaps are Shaoxing wine for dry sherry, Chinkiang vinegar for balsamic vinegar, and mushroom sauce for oyster sauce. However, some ingredients — Sichuan peppercorns, doubanjiang, and fermented black beans — have such distinctive flavors that there is no true substitute, and it is worth seeking out the real thing.

The building blocks of Chinese cooking — knowing what you can and cannot substitute helps you cook authentic dishes even far from an Asian grocery store

Here is a practical guide to the most common Chinese ingredient substitutions. Use this table when you cannot find the original ingredient locally.

| Chinese Ingredient | Best Substitute | Ratio | Notes | |---|---|---|---| | Shaoxing wine (料酒) | Dry sherry or mirin | 1:1 | Dry sherry is the closest match. Mirin is sweeter — reduce sugar in the recipe slightly if using it. | | Chinkiang vinegar (镇江香醋) | Balsamic vinegar + rice vinegar | 2:1 balsamic to rice vinegar | The combination mimics the malty sweetness and acidity of Chinkiang vinegar. Not perfect, but workable. | | Light soy sauce (生抽) | Low-sodium regular soy sauce | 1:1 | Japanese tamari is also a good substitute. Avoid dark soy sauce as a replacement — it is too thick and sweet. | | Oyster sauce (蚝油) | Mushroom vegetarian oyster sauce | 1:1 | Lee Kum Kee makes an excellent mushroom oyster sauce. Hoisin sauce can work in some stir-fries but is sweeter. | | Sesame oil (香油) | None truly | — | This is one ingredient you should not skip. Toasted sesame oil from any brand is fine — even non-Asian grocery stores carry it now. | | Doubanjiang (豆瓣酱) | Gochujang + miso paste | 2:1 gochujang to miso | Korean gochujang provides chili heat; white miso adds the fermented depth. Not the same, but closer than either alone. | | Fermented black beans (豆豉) | Miso paste + soy sauce | 1 tbsp miso + 1 tsp soy | Provides umami and saltiness but lacks the distinctive fermented bean flavor. Black bean sauce from a jar is a better substitute. | | Chinese black vinegar | Apple cider vinegar | 1:1 | Works in a pinch for dumpling dipping sauces. Add a pinch of sugar to round it out. | | Five-spice powder (五香粉) | DIY blend | See below | Mix equal parts ground star anise, cloves, cinnamon, fennel seeds, and Sichuan peppercorn (or black pepper if unavailable). | | White pepper | Black pepper | 1:1 | The flavor is sharper and less complex, but it works. White pepper is widely available in regular supermarkets though. | | Cornstarch (for velveting) | Potato starch or tapioca starch | 1:1 | Both create a similar silky coating on meat. Arrowroot powder also works. |

Some ingredients are so unique that no substitute will give you the same result. If a recipe calls for these, it is better to find the real thing or choose a different recipe:

Sichuan peppercorns (花椒) — This is not a pepper at all — it is the dried husk of a berry that creates a tingling, numbing sensation on the tongue (麻, má). No other spice produces this effect. Ground black pepper, white pepper, and even pink peppercorns are completely different. Buy whole Sichuan peppercorns online — they keep for months in the freezer.

Doubanjiang (豆瓣酱) — Pixian doubanjiang is fermented for one to three years in earthenware crocks. It has a deep, complex chili-fermented flavor that is the backbone of Sichuan dishes like mapo tofu and twice-cooked pork. Gochujang is the closest Korean equivalent but is sweeter and lacks the bean fermentation depth. For Sichuan cooking, buy the real thing — a jar costs a few dollars and lasts months.

Fermented tofu (腐乳) — Also called preserved tofu or Chinese cheese. It is soft, pungent, salty, and deeply umami. There is truly nothing like it. It is used in braised dishes, as a condiment for congee, and in dipping sauces. Available in jars at any Asian grocery store.

Dried tangerine peel (陈皮) — Aged dried citrus peel used in Cantonese soups and braises. It has a bitter, aromatic quality that fresh citrus zest cannot replicate. If you absolutely must substitute, a small strip of fresh orange peel with some white pith removed is the closest option, but the aged complexity will be missing.

Chili oil with sediment (辣椒油) — Specifically, Lao Gan Ma brand chili crisp. The combination of fried chili flakes, fermented black beans, and crispy soybeans in oil is a condiment category unto itself. Regular chili oil or hot sauce is not the same. This product is now available in most supermarkets worldwide due to its cult following.

When you cannot find any Chinese-specific ingredient, these universal pantry items can help you approximate Chinese flavors:

If you cannot find five-spice powder, make your own:

Mix together and store in an airtight jar. This blend is actually fresher and more aromatic than most pre-ground commercial versions.