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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 ...
Haixian sauce (海鲜酱, Cantonese: Hoisin); XO sauce – a spicy seafood sauce that originated from Hong Kong. [1] It is commonly used in Cantonese cuisine; 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.
Tianmian sauce. Tianmian sauce (Chinese: 甜麵醬/甜醬; pinyin: tiánmiànjiàng or tiánjiàng), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine, [1 ...
Hoisin Sauce. Equal parts sweet and salty, this is one of the best substitutes for oyster sauce. Alas, there’s a difference between briny and salty so it isn’t a perfect stand-in, but it will ...
A number of sauces are also based on fermented soybeans, including hoisin sauce, ground bean sauce and yellow bean sauce. There are also different sauces preferred by regional cuisines, oyster sauce , fish sauce and furu (fermented tofu) are also widely used.
Fermented bean paste. A bowl of doenjang, Korean fermented soybean paste. Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used.
Standard Mandarin. Hanyu Pinyin. huángjiàng. Yue: Cantonese. Jyutping. wong4 zoeng3. Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China.
Thai chili peppers, lime wedges, fish sauce, chili oil, hot chili sauce (such as Sriracha sauce), pickled garlic (Northern style) or hoisin sauce (Southern style) may be added to taste as accompaniments. [55] [50] [56] The Central pho is more special. On the table, they had already prepared pickled papaya, sate sauce. [57]
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