MSG 味精 (wèi jīng)

Also known as monosodium glutamate, this seasoning has gained a bad reputation in the West. It is a naturally occurring amino acid that is found in many vegetables, especially in seaweed. It doesn’t really have a flavor of its own, but when it is added to a dish it brings out a dish’s umami flavor. Umami is sometimes referred to as the “fifth taste” and is a cross between a salty and a sweet flavor. In China, MSG is sometimes added with a heavy hand, which can make dishes tend to taste all the same, but when used sparingly, it does wonders for flavor. We don’t cook with MSG, but if you want to, you can find it at any Asian grocery store. It is a white powder that looks similar to salt and is usually sold in bags. Chances are you already eat MSG every day. It is a flavoring ingredient in most salad dressings, bagged chips, canned broths, and fast food.

Matcha green tea powder 抹茶 (mǒ chá)

A type of finely ground green tea powder used to color and flavor drinks and baked goods, matcha is actually a Japanese variety of green tea powder, but it is the most readily available tea powder in the West and the best quality for baking. Matcha may seem expensive, but a little goes a long way. You can substitute Chinese green tea powder or grind your own from loose green tea leaves in a coffee grinder or spice grinder. Find matcha at specialty tea shops or online.

Mandarin pancakes 北京烤鸭面饼 (běi jīng kǎo yā miàn bǐng)

Thin wheat crêpes that look similar to Mexican tortillas, they are used to roll up duck meat and other fillings when eating Peking duck. You can make them yourself with the recipe on page 260, or go the easy route and buy them frozen from an Asian grocery store. If using frozen ones, they should be warmed individually in a dry skillet just before serving. They are also called Mandarin crêpes or duck pancakes.

Lychee 荔枝 (lì zhī)

A fruit native to Southeast Asia that grows in grape-like bunches, they have a distinctive flavor—floral, sweet, and tart. They have rough purple skins and white translucent flesh with a large seed in the center. Peel and remove the seed before eating the flesh. Buy them fresh or canned in syrup at Asian grocery stores.

Lotus root 藕 (ǒu)

The large pink lotus flowers that float on the top of lakes in China grow from roots anchored in the mud below the surface. The roots resemble large white potatoes strung together like sausage links, and they are a common vegetable eaten in China. When sliced, the inside of a lotus root has holes that make a lacy pattern. You can buy them fresh or canned at Asian grocery stores. Substitute potatoes or jicama if you can’t find lotus root.