Mom's Mala is a vibrantly red and deeply fragrant Sichuan chili oil that is all about bringing out the aromatic side of chili, balancing mouth-tingling (ma) Sichuan peppercorns with spicy (la) chili peppers. This mouth-tingling sauce is a classic condiment much harder to find on supermarket shelves than other Asian hot sauces that feature peanut or garlic. Rounded out with a blend of star anise, cinnamon and cloves—the core spices of Chinese five-spice powder—and a touch of sugar and oil, this Sichuan chili oil has floral and lightly smoky notes and is available in both mild and spicy versions.

This chili sauce is enhanced with preserved black beans, mushroom powder, sesame oil and garlic for a complete flavor profile. The crispy bits of chili, the namesake ingredient of this dish, provide bursts of contrasting texture, making it an ideal tableside topping for stir fries, soups, braises and more.

Ubiquitous Chinese black vinegar is rich, tart and slightly sweet—with a fermented malty taste and woody character that distinguishes it from the light-colored and fruity rice vinegar. This one is crafted by one of the oldest and most well-known producers in the country, who ages the dark liquid for 6 years in traditional urns to achieve its complexity. It’s not too astringent, with a full-bodied character that yields nuanced notes of molasses and something like the brightness of a high-quality bar of dark chocolate, nothing like the other black vinegars we sampled that weren’t given time to age. A pantry staple in Chinese and Taiwanese cuisine, black vinegar contributes a unique flavor to food that (despite what you might read online), can’t be replicated with other dark vinegars like fruity balsamic.

We love the complex, mouth-numbing quality of floral, piney Sichuan peppercorns, but their aromatic compounds are notoriously short-lived, so store-bought dried versions are often stale and flavorless. Like a bold wine that needs a bit of time to breathe, Green Sichuan Pepper Oil has powerful resinous aromas and earthy, funky notes that some might find daunting when the bottle is first opened. No need to worry: With a bit of air, that intensity mellows and softens, and the oil's complex crushed-pine aroma comes through, along with floral-citrusy notes.

Not to be confused with a chili oil or hot sauce, Red Sichuan Peppercorn Oil yields a pleasant tingling sensation instead of heat and spice. Bold and aromatic, red peppercorns have a more woodsy and floral flavor with a hit of citrus, though not as much as their green counterparts. While there are some chili products on the market that showcase the peppercorn’s numbing tingle, most mask its flavor with other strong ingredients like fresh chilis and garlic. We love this version’s clean, pure taste that showcases the peppercorn without any background notes from the carrier oil itself (a mark of quality) and how each layer of its robust flavor has been brought out—gently blooming on your tongue and lingering beautifully. A little of this oil goes a long way, but it’s easy to control how much you add with its small bottle so you can adjust the level of its addictive numbing tingle.

We found it: the best XO sauce on the market. An intensely savory condiment of chilies, dried seafood and cured ham that originated in Hong Kong, XO sauce is a rich umami bomb. This game-changing sauce from Chef George Chen adds flavor, umami, texture and heat when used as an ingredient in a dish or as a condiment. Every spoonful of China Live’s XO sauce contains a surprising mix of textures and flavors; jammy or crispy-chewy bits of dried seafood, meat or alliums are suspended in a silky sauce that never feels oily, unlike mass-produced versions. XO sauce gets its name from “extra old” cognac, a drink that was fashionable in 1980s Hong Kong when the sauce was first made—even though it’s not typically an ingredient. But Chen and his mixologist added cognac for a final touch of silkiness and flavor, like using a brandy glaze to finish a steak. This XO sauce is more complex than spicy, with moderate heat from “facing heaven” chili peppers. And the sauce has a subtle, earthy sweetness and a light brininess.

Chef George Chen got the idea for China Live’s House Hot Mustard from his college dim sum days; he was always served a dish of the hot yellow condiment alongside savory-sweet barbecued char siu pork. The sinus-clearing mustard cut through the unctuous, molasses flavor of the pork. Chen’s hot mustard isn’t as overpowering as what’s standard in Chinese restaurants, which is usually made by combining a strong ready-made powder with oil, water or vinegar. His version revives the lost art of making mustard, carefully balancing 10 ingredients—including a house-ground five-spice powder and fresh lemon juice for tang—for a mustard that is milder than the average but still punchy, with noticeable warmth from the spice.