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Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. 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.
The following is a list of pepper sauces. Pepper sauce may refer generally to sauces made with black pepper, Sichuan pepper, or chili peppers, or to the following dishes: Bajan pepper sauce; Chili sauce; Peppercorn sauce; Harrisa; Sauce poivrade; Shito; Zhug
The sauce is used in a variety of ways, from stir-fry, stews, and soup, to being used in hot pot or as a dipping sauce. In the Sichuan and Yunnan provinces mala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such as stinky tofu , fried potatoes , and barbecued meat and vegetables.
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The "Top Ten Jiangxi Cuisine snacks" are soup cooked with pottery jar, Nanchang stir-fry rice-noodle, Ruijin beef soup, Yiyang rice cake, Jiujiang radish cake, Jinggang fry rice cake, Ruizhou shaomai, alkali water cake, Li Chuan taro paste, Anyuan three fresh rice noodle((Chinese(listed in the same order):瓦罐煨汤、南昌米粉 ...
As a kind of sauce, Hulatang will be put together with bean Douhua served with sauce when people eat it. It has the heat and spicy taste of pepper and the sweet and refreshing taste of bean Douhua served with sauce, which can clear away heat and fire. So when people eat bean Douhua served with sauce, they will be accompanied by a small plate of ...
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Lao Gan Ma brand flavored tofu chili sauce. Tao Huabi is said to have invented the sauce in 1984 [5] and in 1989, she set up a noodle restaurant in Guiyang, Guizhou; when she noticed the popularity of her hot sauces, she converted the restaurant into a specialty shop to sell her sauces, particularly chili oil sauce.