What would you put in my "Chinese" cupboard?

[Childrenofthestones]

Ay up.
.
I have an Italian cupboard and an Indian cupboard which I keep stocked up and which both serve me well.
My family all love Chinese food and I have had a couple of goes with varying results
I have decided to set up a "Chinese" cupboard with enough staples that can get me going on several different recipes.
Have you any experience cooking Chinese? What would you suggest as a staple for my cupboard?

So far I have-

Dark Soy
Light Soy
Hoisin
Garlic and Ginger.

Any ideas gratefully received ta!

I bought bean sauce after watching the original Ching's Kitchen series a few years ago.
Google her for recipes. Here's an example. It's really easy to use.
m.goodfoodchannel.co.uk/recipe/517290/sichuanstyle-aubergine-and-tofu-in-chilli-bean-sauce/

Here's one with Blackbean sauce (don't suppose you'd need to cook a whole sea bass!)

www.bbcgoodfood.com/recipes/412628/steamed-sea-bass-with-black-bean-sauce

msg

Well, you will always need "Won-Ton" wrappers plus many different types of
Mushrooms-such as the "Straw"mushroom. You will always need "Sesame
Oil" to Add Tremendous Flavor to your "War-Mein" dish.Just be certain to
Add chopped Onions to most of your dishes, plus a touch of Garlic.The Sesame
Oil is added Last in most Asian dishes...and used Very Sparingly.Jill.

Star anise, the taste of China.
Rice wine
Fermented black bean

A trip to the Chinese supermarket of a Saturday is my equivalent to yoga/therapy/buying shoes. Feeds all of my senses. A fresh warm zongzi afterwards is loooovely.

I'm cantonese and on top of my head I have

dark soy
light soy
sesame oil
oyster sauce
hoisin sauce
shaoxing rice wine
white rice vinegar
brown rice vinegar
dried black beans
dried shittake mushrooms
fish sauce
chilli bean paste
cashew nuts
peanuts
sichuan dried chillies
sichuan peppercorns
potato flour (cornflour would do too and you might already have that)
glutinous flour
star anise
five spice
dried shrimps

Also regularly use the following for generic east/southeast asian cooking
mirin
sake
miso
gochujang paste
sambal oelek

By the way, rice wine is the transparent stuff. I think most here are refering to shaoxing wine. Sorry to be nitpicking!

In addition...
I always get a bottle of drunken chicken marinade too. It's a handy bottle to have for last minute meal.
Dried shitake are very good and add something completely different.
Chilli oil with the chilli seeds in (shrimp one).
Freeze-dried garlic in big bags - is that really lazy????.

Off to google gochujang now.

I couldn't even find that online recently. I had to make a version of the sauce for Korean fried chicken from scratch. It was delicious though.