Common Chinese Ingredientes

Grains
Barley - Corn - Millet - Rice - Sorghum - Wheat

Staple Ingredients
Millet - Rice - Soybeans - Wheat

General Flavor Profile
Garlic - Ginger - Green onions - Soy sauce

Condiments and Cooking Liquids
Bean sauce - Broad bean paste - Chili paste - Chinese rice vinegar (white, red and white) - Duck sauce - Hoisin sauce - Hot bean paste - Oyster sauce - Plum sauce - Rice wine - Salted black beans - Sesame oil - Sesame paste - Soy sauce (light/thin, dark/thick) - Sweet-salty sauce

Seasonings
Anise seeds - Chiles - Cinnamon - Dried shrimp - Fennel seeds - Fermented black beans - fice-spice powder - Garlic - Ginger - Green onions - Star anise - Szechwan pepper


Fresh, Dried and Pickled Fruits and Vegetables, and Beans and Legumes 
Azuki beans - Bamboo shoots - Bean sprouts - Carrots - Chinese broccoli - Chinese cabbage (bok choy) - Chinese celery - Chrysanthemus greens - Daikon radishes - Dried black mushrooms - Dried citrus peel (orange and tangerine) - Dried fungus (cloud ear and wood ear) - Lotus roots and seeds - Melons (fuzzy and winter) - Mung beans - Mushrooms - Mustard greens - Napa cabagge - Onions - Potatoes - Pumpkins - Seaweed (zicai, kelp, agar agar and facai) - Taro - Tiger lily buds - Spinach - Sweet potatoes - Water chestnuts - Watercrees

Proteins
-Fowl (chicken, duck, goose, pigeons)
-Fresh water fish (carp, catfish, perch, salmon, shad, trout)
-Game(armadillos, deer, hare, partridge, raccoons, roebucks, quail, tortoises, wild ducks)
-Meat (beef, lam, mutton, pork)
-Seafood (clams, crabs, fish, lobster, prawns, oysters, scallops, shrimp, squid, cuttle fish)
-Soybean (tofu, sauce, milk, sprouts)
-Wheat gluten

Sweeteners
Brown sugar - Rock sugar