Chinese Ingredient Substitutes
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Out of doubanjiang, Shaoxing wine, or oyster sauce? This free finder gives you the best substitute you can buy at a regular US grocery store, with exact ratios — based on what you actually have and what you’re cooking. It also tells you honestly what the swap changes, so nothing surprises you mid-recipe.
Find a substitute
AITell us what you're making and what you have — get the best swap with ratios.
Rather stock the real thing?
Chinese pantry staples — doubanjiang, Shaoxing wine, oyster sauce, dark soy — are cheap and last for months. Asian groceries deliver nationwide.
Ingredient substitute FAQ
What's the best substitute for doubanjiang?
The closest swap is Korean gochujang plus a little white miso (about 2:1) with a pinch of sugar — it reads sweeter and more Korean but works for one batch of mapo tofu or twice-cooked pork. Doubanjiang is cheap and lasts months, though, so it's the one ingredient worth buying real if you can. Never use sriracha; the flavor is completely different.
Can I use regular soy sauce instead of light or dark soy?
Mostly yes. All-purpose/regular soy can stand in for light soy (the salty, savory seasoning role). For dark soy, which is mainly about color and a hint of sweetness, add a tiny bit of molasses or let the sauce reduce longer. For gluten-free, swap in tamari 1:1.
What can I use instead of Shaoxing wine?
Dry sherry is the closest substitute, 1:1. For a non-alcoholic version, use equal parts chicken stock or water with a few drops of rice vinegar. You'll lose some of the toasty depth, but it works for most marinades and stir-fries.
Is the substitute finder free?
Yes. Tell it what you're cooking and what you have on hand, and it builds the best swap with ratios — and tells you honestly what the substitute changes about the dish.
Recipe wording too vague instead? Try the recipe translator — or browse all recipes.