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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. Oil, chili ...
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 ...
Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yúxiāng; lit. 'fish fragrance') is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, and has since spread to other regional Chinese cuisines. [1]
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.
For ease, this recipe calls for fish fillets, which are enhanced by umami-forward Fortified Soy Sauce made from bonito flakes, dark soy sauce, nutritional yeast, sake, mirin, and kombu. Get the Recipe
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
Hoisin sauce is used in Cantonese cuisine as a marinade sauce for meat such as char siu, or as a dipping sauce for steamed or panfried rice noodle roll (chángfěn 肠粉). [4] Hoisin sauce on a Peking duck wrap. Hoisin sauce is used as a dipping sauce for Peking duck and lettuce wraps. Hoisin sauce is used as a dipping sauce for moo shu pork ...
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