List of Chinese sauces

List of Chinese Sauces

Chinese cuisine is renowned for its variety and richness, and a significant part of this diversity comes from the extensive use of sauces. Chinese sauces can be categorized into several types, including soy-based sauces, vinegar-based sauces, chili-based sauces, and others. This article provides a comprehensive list of Chinese sauces.

Soy-Based Sauces

Soy sauce is a staple in Chinese cuisine, made from fermented soybeans, wheat, water, and salt. It is used in a variety of dishes for its savory, umami flavor.

Dark soy sauce, also known as "old" soy sauce, is thicker, darker, and slightly sweeter than regular soy sauce. It is often used in braised dishes and marinades.

Light soy sauce, or "fresh" soy sauce, is thinner and saltier than dark soy sauce. It is commonly used in stir-fries and as a dipping sauce.

Sweet soy sauce, also known as kecap manis, is a sweetened, thickened soy sauce used in many Southeast Asian dishes.

Vinegar-Based Sauces

Black vinegar, also known as Chinkiang vinegar, is a dark, malty vinegar made from glutinous rice and malt. It is often used in braised dishes and as a dipping sauce.

Red vinegar, made from red rice, is a sweet and tart vinegar used in soups, marinades, and stir-fries.

White vinegar, made from rice wine, is a clear, mild vinegar used in pickling and for its cleansing properties.

Chili-Based Sauces

Chili oil is a spicy oil made from chili peppers. It is often used as a condiment or in cooking to add heat to a dish.

Szechuan sauce, also known as Szechuan peppercorn sauce, is a spicy and numbing sauce made from Szechuan peppercorns and chili peppers. It is a key ingredient in Szechuan cuisine.

Hoisin sauce is a thick, fragrant sauce made from fermented soybeans, vinegar, sugar, garlic, and various spices. It is often used in stir-fries, marinades, and as a dipping sauce.

Other Sauces

Oyster sauce is a thick, sweet and salty sauce made from oyster extracts. It is often used in stir-fries and marinades.

Plum sauce, also known as duck sauce, is a sweet and tangy sauce made from plums, apricots, sugar, and spices. It is often used as a dipping sauce for roast duck and other meats.

Fermented bean paste, also known as doubanjiang, is a salty and spicy paste made from fermented broad beans, soybeans, salt, rice, and various spices. It is a key ingredient in Szechuan cuisine.

Sesame oil is a fragrant oil made from toasted sesame seeds. It is often used as a finishing oil in many Chinese dishes.

Fish sauce is a salty, fishy sauce made from fermented fish and salt. It is often used in Southeast Asian cuisines. This is a non-exhaustive food and drink related list.