water
水· shui
Taste & Role
Water hydrates flour for dumpling wrappers, noodles, and buns; forms the base of soups, stocks, and braising liquids; and adjusts the consistency of sauces, batters, and marinades. Its temperature matters too—cold water yields chewier doughs, while hot water creates softer, more tender ones.
What it is
Water is the most fundamental liquid in Chinese cooking, called for in everything from kneading dumpling dough to simmering soups and braises. In Chinese recipes it refers to plain, clean drinking water, specified as cold or hot depending on the technique. It is often the first ingredient listed in doughs, batters, stocks, and braising dishes.
Nutrition
per 100 g- Calories
- 20 kcal
- Protein
- 2.08 g
- Total fat
- 0.24 g
- Carbs
- 3.7 g
- Fiber
- 1.9 g
- Sodium
- 358 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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