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List Of Chinese Sauces
This is a list of notable Chinese sauces, encompassing sauces that originated in China or are widely used as cooking ingredients or condiments in Chinese cuisines. Chinese sauces These sauces are commonly used as ingredients for dishes in many Chinese cuisines. There may also be regional variations on the sauces, such as seasoned soy sauce or fermented bean curd. * Light soy sauce () – a lighter-colored salty-flavored sauce used for seasoning *Dark soy sauce () – a darker-colored sauce used for color *Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces * Sweet bean sauce () – a thick savory paste *Oyster sauce () * Fermented bean curd () – usually cubes of tofu, and sometimes other spices and seasonings, which are used as a condiment or marinade along with some of the brine *Douchi () – fermented black beans, usually in a brine * Cooking wine () *Sesame oil () * Black vinegar () * White vinegar () Cantonese cuisine * Ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The world's earliest eating establishments recognizable as Restaurant, restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century. The preferences for seasoning and Chinese cooking techniques, cooking techniques in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French word probably from the post-classical Latin ''salsa'', derived from the classical ''salsus'' 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' 20. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yongfeng Chili Sauce
Yongfeng chili sauce () or Yongfeng hot sauce is a traditional product made at Yongfeng, Shuangfeng County, Hunan, China. It is recognized by China as a Geographical Indication Product. Yongfeng chili sauce is made of Yongfeng chili, polished glutinous rice, wheat, soybeans, and salt. It is prepared by boiling, grinding, mixing, fermenting, and aging, and produces a dark red, spicy sauce. Characteristics The finished sauce is a translucent reddish-brown with an amber luster, fragrant with Yongfeng pepper and wheat, and has a mellow sweet and spicy flavor. History and culture People began to make chili sauce in the Yongfeng area during China's Ming dynasty during the reign of Chongzhen Emperor. The chili sauce has been made in Yongfeng for more than 300 years. Annual production starts after the Dragon Boat Festival as the rainy season ends. Home cooks make their own sauces, and rooftops of houses often have a sauce tank fermenting in the sun. Along with Xiangtan lotus seeds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Sauce And Paste
Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be Scoville scale, hot, Sweetness, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include Sucrose, sugar in their preparation, such as the Thai sweet chili sauce and Filipino ''agre dulce'', which adds sweetness to their flavor profile.'' Handbook of Vegetable Preservation and Processing'' pp. 162–164.''The Asian Grocery Store Demystified'', Linda Bladholm pp. 58–61 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doubanjiang
Doubanjiang (, International Phonetic Alphabet, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented Vicia faba, broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, Hot pot #Mainland China, huoguo (Sichuan hotpot), yuxiang flavor, and shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called ''la-doubanjiang'' (, "la" (辣) meaning "hot" or "spicy") to distinguish it from plainer versions. Main types Pixian doubanjiang The best-known variety of doubanjiang is arguably Pixian doubanjiang (), named for Pixian (now Pidu District, Chengdu city), Sichuan. Pixian doubanjiang is produced with a long fermentation period under sunlight (often longer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plum Sauce
Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweet plums or other fruit such as peach, pineapple or apricot, along with sugar, vinegar, salt, ginger and chili peppers. Detroit-style plum sauce is a variation of Chinese-American plum sauce found in most Chinese restaurants in the southeastern Michigan area. It is a watery, sweet, vinegar-based sauce that offers a much weaker flavor compared to traditionally prepared plum sauce. See also * Duck sauce: an American-Chinese sweet sour fruit sauce * Sweet and sour sauce: several kinds * Tkemali: plum sauce of Georgia (Caucasus) * Mumbo sauce: trade name of an American sauce * Hoisin sauce: sauce based on fermented soybean paste * Oyster sauce * Siu haau sauce: a primary Chinese barbecue sauce * Soy sauce: a saline sauce based on fermented soybean * Chamoy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Siu
''Char siu'' () is a Cantonese-style barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' cha siu bao'' or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of '' siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fattier ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cultural variations Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paste (food)
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients. Some food pastes are considered to be condiments and are used directly, while others are made into sauces, which are more liquidy than paste. Ketchup and prepared mustard are pastes that are used both directly as condiments and as ingredients in sauces. Many food pastes are an intermediary stage in the preparation of food. Perhaps the most notable of such intermediary food pastes is dough. A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a '' beurre manié'', a roux or p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shacha Sauce
Shacha sauce () is a savory, slightly spicy Chinese condiment used in Minnan cuisine (primarily Teochew, Hokkien, and Taiwanese). It is made from soybean oil, garlic, shallots, chili, Chinese brill, and dried shrimp. It is also sometimes sold as "Chinese barbeque sauce". Shacha sauce is used many different ways; as a soup base, a barbeque meat rub, a dipping sauce (for hotpot), or a seasoning for stir-fries. It is also included with instant noodles manufactured in Vietnam, in their own packet alongside packets of soup base, dried vegetables, or other seasonings. Origin Shacha sauce is also known as ''sa-te'' in the Teochew and Hokkien dialects, reflecting its origins in satay sauce introduced by expatriate Min Nan people returning to China from Southeast Asia. During the 20th century, Teochew immigrants in Southeast Asia adapted satay sauce to local tastes, including the introduction of dried seafood. Shacha is now quite different from the peanut-based satay sauce popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
