Barley 大麦 (dà mài)

Barley is a hearty, light brown grain that has been used by cooks for thousands of years. It is an extremely adaptable crop and grows well in the harsh climate of Tibet. Tibetans grind it into a flour to make tsampa, the Tibetan staple food, and ferment it to brew chhaang, Tibetan barley beer. There are two main types of barley used in cooking. Hulled barley has had only the outer husk removed and still retains its bran and germ, which makes it very nutritious. Pearl barley has had the outer husk and bran removed, but it has also been steamed and polished so that it is less chewy and cooks faster. You can find both types of barley at health food stores and larger supermarkets.

Banana leaves 香蕉叶 (xiāng jiāo yè)

The large green leaves of the banana tree. They are used to wrap meats and seafood for grilling or steaming. The leaves add a hint of flavor and allow steam to penetrate the inside of the packet. After cooking, the packet is brought to the table and opened for a beautiful presentation, though the leaves are not eaten. Find fresh or frozen banana leaves at Asian or Latin grocery stores. Unused leaves can be refrozen. Substitute aluminum foil if you can’t find them.

Bamboo shoots 竹笋 (zhú sǔn)

Bamboo shoots are the young sprouts of an edible variety of bamboo. They are harvested just after the shoots peek above the ground and before they reach 1 foot in length. They are usually a light yellow color and are a good source of fiber and potassium. They taste like a cross between asparagus and artichoke hearts and can be found canned in water at most supermarkets.

Bai jiu liquor 白酒 (bái jiǔ)

Bai jiu is a clear Chinese spirit distilled from sorghum. The taste is similar to vodka but it has a more flowery aftertaste. Some varieties have been lovingly described by expats living in China as tasting like paint thinner. Bai jiu has an extremely high alcohol content (between 80 and 150 proof) and is usually drunk from small ceramic cups during banquets in China by guests toasting one another. One of the most popular brands of bai jiu is Erguotou (二锅头), which comes in a distinctive green glass bottle with a red, white, and blue label. Find bai jiu at specialty liquor stores or at any liquor store in a Chinatown. Substitute brandy if necessary.

Asian sesame paste 芝麻酱 (zhī ma jiàng)

This brown paste made from ground roasted sesame seeds looks and tastes similar to peanut butter, but it has a richer, rounder flavor. It should not be confused with Mediterranean tahini, which is made with unroasted sesame seeds and tastes very different. Make sure you stir the paste before using it, because it often separates into a layer of oil and solid paste when left on the shelf for a while. Substitute creamy peanut butter.