Chinese cooking essentials: sauces, noodles & wok staples

Tian Hu Shan Black Oolong Tea 150 g
Last pieces in stock!
(9 pc)
3,20 €
(2,13 €/100 g)
2,91 € excl. VAT
Loose-leaf dark oolong with a smooth, roasted aroma and a toasty, rounded taste—ideal for everyday brewing and multiple short infusions.

Twin Elephants Bamboo shoots sliced 540 g
In stock
(> 20 pc)
2,90 €
(0,54 €/100 g)
2,64 € excl. VAT
Mild and slightly earthy with a crisp bite—simply drain and add to stir-fries, soups, curries, or noodle bowls for extra texture.

Spring Happiness Lychee in Syrup 567 g
Not in stock
(0 pc)
2,80 €
(0,49 €/100 g)
2,55 € excl. VAT
Juicy, fragrant lychee in light syrup—delicious chilled, spooned over ice cream, folded into fruit salads, or mixed into cocktails and teas.

Eagle Coin Grass jelly 530 g
In stock
(> 20 pc)
2,50 €
(0,47 €/100 g)
2,27 € excl. VAT
Ready-to-use grass jelly with a mild herbal note and firm, bouncy bite—slice into milk tea, shaved ice desserts, or coconut milk bowls.

Spring Happiness Bamboo shoots slices 567 g
In stock
(14 pc)
1,90 €
(0,34 €/100 g)
1,73 € excl. VAT
Mild in flavour with a crisp bite, these sliced bamboo shoots are ready to add to stir-fries, soups, noodle bowls, and curries.

Royal Orient Baby Corn 425 g
Last pieces in stock!
(1 pc)
1,80 €
(0,42 €/100 g)
1,64 € excl. VAT
Tender-crisp baby corn with a mild, gently sweet flavour—ideal for quick stir-fries, curries, soups, and crunchy salads.

Pigeon Brand Fermented mustard in Soy sauce 140 g
In stock
(16 pc)
1,50 €
(1,07 €/100 g)
1,36 € excl. VAT
Savoury, tangy fermented mustard leaves in soy sauce—ready to serve with rice, congee or noodles, or stirred into soups for an instant…

Drana China 30 g
In stock
(17 pc)
0,70 €
(2,33 €/100 g)
0,64 € excl. VAT
A handy Chinese-style spice blend for quick stir-fries, marinades, noodles, and fried rice, delivering a warm, aromatic takeaway-style…
Not sure where to begin? Start with a core flavour from Soy sauces , then pick a stir-fry favourite in Chinese Noodles or a simple side from Chinese Rice .























































































































