Asian Ingredient Shelf Life

[dans]

Moderators, please move this topic if it belong elsewhere.

 

I was starting to prep a batch of Char Sui to celebrate the Year of the Horse and noticed that my hoisin had a best by date in the Year of the Rabbit (2023).  It got me thinking about the shelf life of the ingredients I use infrequently. I like to try my had at pan-Asian cooking (China, Thailand, Vietnam, etc.) so I keep some of the basics on hand.  Maybe @liuzhou or some other kind soul could point me toward some information on the shelf life and storage for these ingredients.  Specifically, what needs to be refrigerated (before and after opening) and how long are they "good"?

 

I started some research on this site and found the following topic. 

 

 

[liuzhou]

First question. Are you sure you're looking at a "best before" date? China rarely uses a best before date. They always use a manufacturing date. Is it specifed in English ir any other language?