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Chinese braised dishes, with their complex aromas and melt-in-your-mouth meat, are true comfort food. The challenge? Gathering the long list of sometimes hard-to-find spices: star anise, Sichuan pepper, cinnamon, galangal... Fortunately, ready-to-use solutions exist to simplify your life in the kitchen without compromising on taste.
This guide is here to help you choose the Chinese braising seasoning that suits your tastes and cooking skill level. We'll review the different types of mixes, from traditional spice pouches to complete sauce bases, so you can prepare a delicious braised pork or any other savoury stew with your eyes closed (almost!).
To find the perfect seasoning that will elevate your recipe, there are several criteria to consider.
The choice of format mainly depends on how much time you have and how much control you want over the recipe.
Chinese stock pouch): This contains a Chinese braising spice mix of whole or crushed spices. This option gives you complete freedom. You get to add the water, soy sauce, cooking wine, and sugar to create a custom broth. It's ideal for those who love to perfectly master the sweet-salty balance of their dish.Chinese stew sauce is the ultimate all-in-one solution. It already includes spices, soy sauce, salt, and sometimes even oil. Simply dilute it in water to get a ready-to-use broth. It's a valuable time-saver, perfect for beginners or impromptu weeknight dinners.Chinese cuisine is incredibly rich, and its braised dishes are no exception.
lu rou marinade.Sichuan cuisine. They are characterised by the strong presence of chillies and Sichuan pepper, which creates that unique, both spicy and slightly numbing sensation known as málà.Here are our top picks, selected for their authenticity and ease of use.
Why we love it: This pack is a true culinary journey to the Chaoshan region. It contains a blend of 100% natural spices (star anise, cinnamon, galangal, tangerine peel...) for an authentic and refined aroma.
The pros:
Who is it for? For purists and the curious who want to experience the subtle taste of regional cuisine while maintaining control over the liquid seasonings (soy sauce, sugar...).
Why we love it: A perfectly balanced dry spice mix, designed to develop a rich aroma that enhances meats (even gamey ones) while masking any unwanted odours.
The pros:
Who is it for? The ideal option for getting started with Chinese braised dishes using a versatile and hassle-free Chinese braising spice mix.
Why we love it: This is THE solution for lovers of the spicy flavours typical of Sichuan cuisine. This ready-to-use paste combines chilli, broad bean paste, Sichuan pepper, and other spices in a rapeseed oil base.
The pros:
Who is it for? For fans of dishes that awaken the taste buds, who want to prepare a spicy stew in record time without juggling a dozen ingredients.
Why we love it: This sauce base embodies the quintessential five-spice flavour. It is specially designed for making the famous lu rou marinade, which is essential for Chinese braised pork and other great classics.
The pros:
Who is it for? For anyone who dreams of preparing a classic Chinese braised dish (like Shanghai-style braised pork or Taiwanese braised beef) with an authentic taste, but without spending hours on it.
Our selection is just a taste of the possibilities available for perfecting your braised dishes. Every cook has their own preferences, whether in terms of flavour or preparation. If you want to explore other aromatic profiles or different formats, our complete range is sure to meet your needs.
To discover other hidden gems, from specialty spice blends to ready-to-use sauces, feel free to browse our dedicated category.
1. What is the difference between a dry spice pouch and a sauce base? A dry spice pouch gives you full control over the broth: you add the water, soy sauce, sugar, and salt yourself. A sauce base (liquid or paste) is an all-in-one solution that already contains all these ingredients. It's faster to use but offers less flexibility to adjust the flavours to your liking.
2. How do I use a braising spice pouch? It couldn't be simpler! Generally, you just need to place the pouch in a large pot of water. Then add your liquid seasonings (light and dark soy sauce, cooking wine) and a touch of sugar. Bring to a boil, add your meat (preferably blanched beforehand), and let it simmer over low heat until tender.
3. Can the braising liquid (known as lu shui) be reused? Absolutely! It's even a traditional practice in China. After cooking, strain the liquid to remove impurities and spice residue. You can then store it in the freezer. For each new use, simply top it up with a little water and fresh spices. Tradition holds that the older a master stock is, the richer its flavour becomes.