What do you always have on hand to prepare Chinese food day-to-day? Here are mine:
Non-perishables: white rice, light and dark soy sauces, cooking wine, black and rice vinegars, dried shitake mushrooms, wood ear mushroom, sesame oil and paste, canned bamboo shoots, pork floss, dried tofu skin, dried rice vermicelli, star anise, five spice powder, cornstarch, MSG
Perishables: Firm tofu, at least two bunches of various greens, some kind of white fish, pork loin, ground pork, xiang chang sweet sausage, frozen tofu skin pork rolls, frozen pot stickers, red chiles, ginger, garlic, scallions, cilantro.
Equipment: carbon steel pan, soup pot, rice cooker, light cleaver, heavy cleaver.
Oh yeah, my family is originally from Taiwan. I would like to see your Chinese kitchen staples; to make things interesting, please also state your regional origins. Non-Chinese please also feel welcome to reply.