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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 ...
A culinary book with recipes for dishes, pastries, snacks, brewing methods as well as food preservation methods. [114] Yangsheng suibi: 养生随笔: 1773 Cao Tingdong Health care knowledges for the elderly, the 5th volume is dedicated to congees listing 100 recipes [115] Suiyuan shidan (Recipes from the Garden of Contentment) 随园食单 1792 ...
The dietary and culinary habits also changed greatly during this period, with many ingredients such as soy sauce and Central Asian influenced foods becoming widespread and the creation of important cookbooks such as the Shanjia Qinggong (Chinese: 山家清供; pinyin: Shānjiā qīnggòng) and the Wushi Zhongkuilu (Chinese: 吳氏中饋錄 ...
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change."
Chaoshan dishes taste fresh, light and natural. There are also unique local sauces such as pruning soy sauce, Shantou sweet and spicy sauce, garlic white vinegar sauce, and fermented fish sauce. Salty, spicy, sweet or sour, each has its own outstanding flavor. [24]
It is popular in the north of China as a dipping sauce, particularly for dumplings. [citation needed] A bottle of Zhenjiang vinegar. Another type of Chinese "black vinegar" is Zhenjiang vinegar (simplified Chinese: 镇江香醋; traditional Chinese: 鎭江香醋; pinyin: zhènjiāng xiāngcù) and similar condiments from southern China. [2]
Chinese imperial cuisine of Chengde (塞外宫廷菜): Chinese imperial cuisine of the Qing dynasty prepared at Chengde Mountain Resort during the emperors' annual summer trips to Chengde. This Chinese imperial cuisine differs from other styles of Chinese imperial cuisines in that the main ingredients is mostly beef, mutton and lamb, along with ...
Bottled seasoning condiments at a store in Trinidad and Tobago. This is a list of brand name condiments.A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, [1] or in some cultures, to complement the dish.