Reference Library
Printable References
Every Missing Umami reference sheet, in one place — the ratios, temperatures and substitutions worth printing and pinning up, rather than scrolling for.
These are not recipes. Each sheet condenses a topic the site covers in depth into something you can put on the fridge: doses cut by cut, oil temperatures by visual cue, substitutions ranked by what actually works. Every figure with a standard behind it is cited — GB/T, JAS, USDA or the literature — and where no standard exists, the sheet says so rather than inventing a number.
Free PDFs
5
Topics
3
Format
A4 / Letter
Inside This Cluster
Explore the Cluster
Resources, tools, comparisons, and failure paths.
1 resource
Technique
Ratios, temperatures and failure modes — the numbers you want on the wall rather than on a screen.
3 resources
Ingredients
What each thing is, what it does in a dish, and what stands in when it runs out.
Chinese Ingredients List — A Printable Pantry Reference
Sixteen pantry staples by name, role and stand-in, plus a starter shelf ranked by usefulness and a storage guide.
Tofu Mastery Guide — Types, Water Content and What Holds Up
The six tofu grades by moisture and protein, which cooking method each survives, the press test for buying, and the three coagulants.
Douchi — The Beans That Aren’t Black Beans
Fermented soybeans sold under a confusing name: four mould traditions, the protected regional styles, how it seasons a dish, and which health claims survive checking.
1 resource
Soy Sauce
The one bottle every Chinese kitchen has, and the four ways it differs from its neighbours.
