First cart checklist

Light soy sauce (生抽)

Salt & aroma for everyday seasoning. Small bottle first. Look for “light” / “superior” / 生抽 — not the same as low-sodium marketing alone.

Dark soy sauce (optional on trip 1) (老抽)

For color on braises & fried rice. Skip if you only cook pale stir-fries this week.

Toasted sesame oil (香油 / 麻油)

Finishing oil — drizzle after cooking. Don’t deep-fry with it.

Chinkiang (Zhenjiang) black vinegar (镇江香醋)

Dark, malty. Not the same as clear rice vinegar.

Shaoxing cooking wine (料酒 / 绍兴料酒)

Often salted on the grocery shelf. See our Shaoxing guide if labels confuse you.

Oyster sauce (or vegetarian oyster) (蚝油 / 素蚝油)

Check ingredients if vegetarian. Lee Kum Kee-style bottles are common; buy small.

Rice you will actually finish (米)

Jasmine or medium-grain — buy a size you’ll use in a month. Giant bags wait for trip 2.

One noodle type (面条)

Wheat noodles or rice noodles for one recipe — not five varieties.

Firm tofu (cold case) (豆腐)

Optional if your 2–3 dishes need it. Check the date.

Scallions + one green (葱)

Produce last so it doesn’t get crushed under rice.

Skip: giant unlabeled chili flake bags

Buy a small sealed jar once you know your heat level.

Skip: grocery-aisle “Chinese-ish” soy with caramel color only

If the Chinese aisle has naturally brewed options, start there.

Skip: whole cases of drinks “because they’re cheap”

They eat cart space and don’t unlock dinner.