Ginger (姜) and garlic are the aromatic backbone of Chinese cooking — pungent roots used in virtually every stir-fry, soup, and braised dish across every regional Chinese cuisine.
Fresh Ginger in Chinese Cooking
Chinese ginger is used in three forms: sliced (片), julienned (丝), and pounded (茸). For stir-fries, ginger is often first bloomed in hot oil to release its aroma.
Garlic in Chinese Cooking
Garlic is used raw in dipping sauces, sliced thin in stir-fries, and fried until golden in oil to create aromatic “garlic oil.” The Chinese approach to garlic is to use enough to build flavor but not so much that it dominates.
Also worth reading:
Combination: Ginger and Scallion
The “ginger-scallion oil” (葱姜油) — a fundamental Chinese aromatic combination — is used as a base for hundreds of Cantonese dishes, particularly steamed fish.
Explore more Chinese ingredients in our Chinese Food Complete Guide.
