14/08/2026
You’ve probably walked passed them in the oriental grocery without knowing what they’re for or perhaps too intimidated to even try.
You’ve probably tasted this. You just didn’t know it.
That deep, roasted flavour behind traditional wonton noodles and certain old-school broths? 左口鱼 / 大地鱼 is one of the ingredients traditionally used to build it.
TRY IT WITH → Broth · Wonton noodles · Congee
The emergency jar every pantry needs.
Rice feels boring? Congee needs something? Noodles have nothing on them? Stir fry meat / vege?
One spoonful.
TRY IT → Rice · Porridge · Noodles · Stir-fried vegetables
You’ve probably eaten this at home, think 梅菜扣肉 But would you know what it looks like before it’s cooked?
This humble preserved mustard green is a Hakka pantry staple — salty, savoury and deeply aromatic, traditionally paired with pork where it absorbs all that richness as it slowly cooks.
TRY IT → 梅菜扣肉 · 梅菜焖猪肉 · 梅菜蒸肉饼
Why aged? Time deepens its colour and aroma.
It doesn’t look very glamorous. Wait until you cook with it.
Salty, fermented, deeply savoury and slightly sweet — 南乳 is behind the flavour of dishes like 南乳炸肉 and traditional braises.
TRY IT → Fried pork · Braised pork · Vegetables
Now do not mistaken with the other preserved beancurd that are widely used for congee 👀.
Some ingredients don’t need to be new to be worth discovering.
They’ve been sitting quietly in our kitchens for generations — adding flavour, carrying traditions, and somehow making food taste like home.
再發興 Hidden Gems is our way of bringing these old-school favourites back into the conversation.
How many did you already know? 👀
