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In China, fish sauce is called yúlù (simplified Chinese: 鱼露; traditional Chinese: 魚露; pinyin: yúlù, literally "fish dew") and is native to the provinces of Guangdong and Fujian. In Chaoshan cuisine, fish sauce is made with Reeve's shad (Tenualosa reevesii), which is unsuitable for direct eating due to being fatty, bony, and odorous ...
Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. Cha Shao sauce (叉烧酱, Cantonese: Char Siu) Plum sauce (苏梅酱) Fish sauce (鱼露) Doubanjiang, the mother sauce of Sichuan cuisine. Laoganma, a popular sauce in China.
Padaek – a traditional Lao condiment made from pickled or fermented fish that has been cured. Often known as Lao fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. Also widely consumed in N.E. Thailand (Isaan) and known by the Lao name. Phu quoc fish sauce – a specific variety of fish sauce produced ...
According to the experts at Red Boat (aka makers of the famous fish sauce), fish sauce begins with fresh anchovies that are then covered in copious amounts of salt and left to ferment in vats for ...
Khmer. កាពិ (kābi) Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks.
Soy sauce. Soy sauce (sometimes called soya sauce in British English [1]) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. [2] It is recognized for its saltiness and pronounced umami taste.
Ketchup or catsup (/ ˈ k ɛ tʃ ə p, ˈ k æ t s u p, ˈ k ɑː tʃ ə p /) is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup [1] (also known as tomato sauce outside of North America) although early recipes for various different varieties of ketchup contained mushrooms, oysters, mussels, egg whites, grapes or walnuts, among other ingredients.
Hoisin sauce. Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar ...