XO sauce is the most luxurious of Chinese condiments. In Hong Kong, it's usually served with dim sum, and many high-end restaurants produce their own. Originally, it was made primarily of dried scallops (along with shallots, garlic, chillies and oil) and lesser amounts of other dried seafood.
Soy Sauce 酱油 (Jiàng yóu)
This is the most common sauce used in Chinese cooking. There are two types of soy sauces: dark and light.
Lu sauce is the 'secret sauce" of Chinese cuisine : Goats and Soda It's called Lu sauce. It dates back 1,500 years (at least) and for chef Peter in Beijing, it's new as the brew of soy sauce, ginger, garlic he cooks up each night — with a special touch from his mom.
Soy sauce has been used in Chinese cooking for over 1,000 years. This classic dipping sauce is a staple in Chinese restaurants, as it is served with dim sum dishes and is used together with vinegar, ginger, and chili oil.
There's a shockingly extensive list of dishes you can make with 6 core sauces: light and dark soy sauce, oyster sauce, hoisin, sesame oil and Chinese Cooking wine. These are the 6 core sauces of Asian cooking: Light soy sauce – Pearl River Bridge, Lee Kum Kee. Dark soy sauce – as above.
Cantonese sauce is an archetypal gravy that is used as a base for a plethora of Chinese dishes. Essentially made up of soy sauce, this savoury elixir gives many Chinese cuisines that distinct taste you look for when eating at a restaurant in your nearest Chinatown. Making this distinct Chinese cooking sauce at home.
The yellow packets are Chinese hot mustard! Chinese mustard is pungent, spicy and strong in taste, and it'll wake your taste buds up immediately with its horseradish-like heat. Like wasabi, it has sinus-clearing properties. Even a whiff will make your nostrils flare!
The sauce's name, as explained earlier, is based on its origin – Sichuan, a southwestern province in China that is popular for its unique cooking style.
Lao Gan Ma is credited with popularizing Chinese chili oil and chili crisp condiments in the western world, and have inspired many Chinese-American chili-based condiments and sauces.
Though it's virtually flavorless, cornstarch is easily one of the most vital ingredients in a Chinese kitchen, with multiple uses, including thickening sauces, gravies, and soups.
Tomato ketchup doesnt need much of an introduction seeing as it is considered the most popular dipping sauce around the world.
Hoisin sauce is a flavorful condiment made of a variety of ingredients depending on the maker. It's often made with soybeans, garlic, chile, sugar, and spices.
McDonald's is finally bringing the incredibly hyped Szechuan sauce to Australia and we couldn't be any more excited. Aussies have been hard done by in the sauce department, with the unicorn of all sauces having never been released in Australia.
Szechuan Sauce is a hot and spicy sauce that originated in Sichuan province in southwest China. It has a complex and bold combination of flavors, with a nice balance of spiciness and savory flavor to it.
While the full recipe is unknown, the classic Szechuan sauce is basically a teriyaki-based condiment and does not include the Szechuan pepper (it was banned from imports until 2005).
hoisin sauce, also called Peking sauce, commercially prepared, thick reddish-brown sauce used in Chinese cuisine both as an ingredient in cooking and as a table condiment. Made from soybeans, flour, sugar, water, spices, garlic, and chili, it is sweet and spicy.
Sweet and Sour Sauce is as easy as bringing a few ingredients including pineapple juice, brown sugar, and soy sauce to a boil before adding a cornstarch slurry to the mixture to thicken it. The classic red color from sweet and sour sauce comes from red food coloring (which is completely optional).
Oyster sauce (háo yóu, 蚝油) or “ho yeow” in Cantonese dialect, is a savory sauce that is commonly used in Chinese cooking.
What does Kung Pao Sauce taste like? Kung Pao sauce has a strong flavour that is sweet, sour, savoury and with the signature tingle of heat from Sichuan pepper.
"The 5 Flavors" — a TCM Principle
Tastes of Chinese food are traditionally categorized into five flavors: salty, spicy, sour, sweet, and bitter.
There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise. All culinary students must become very comfortable with these three mother sauces.
These are béchamel, velouté, and espagnole, tomate, and hollandaise. Today, this list is widely accepted. Each sauce is comprised of the same formula: a liquid, a thickener, and seasoning, per Unilever. In four of the mother sauces, the thickening agent is a roux.
When we talk sauces, we often talk about the “mother sauces.” These five basic sauces—tomate, béchamel, espagnole, hollandaise, and velouté—form the foundations of French cooking, and by proxy, of a lot of cooking world-wide.
There are many Asian sauces from many different cultures, this list outlines the differences between 9 different sauces from East Asian cuisines including light soy, dark soy, shoyu, kecap manis, oyster sauce, fish sauce and more.