Chinese Sauce
A Chinese sauce is layered: soy for salt, vinegar for sour, sugar for round, chile oil for the cut. Tang Lin will tell you mala has two characters and they describe two different things.
Featured chinese sauce recipes
- Sichuan chile oil, layered — Chen Wei · Chongqing, China · Chen Wei: dried chiles ground, oil bloomed three temperatures, peppercorn last.
- Stir-fry soy paste — Iris · Hong Kong · Light soy, dark soy, sugar, sesame, the base of every wok.
- Pixian doubanjiang dressing — Liu Bao · Sichuan, China · Liu Bao: the fermented bean paste that defines Sichuan. There are no shortcuts.
- Cantonese sweet-and-sour — Mei Wong · Hong Kong · Mei: vinegar, sugar, ketchup, pineapple — the version that is honest about being a hybrid.
- Hoisin, real version — Iris · Guangzhou, China · Fermented bean, garlic, vinegar, sugar, five-spice. The jar version is a shortcut.
- Chinkiang vinegar dressing — Wu Jin · Shanghai, China · Wu Jin: black-rice vinegar, soy, sesame oil, ginger. For dumplings, for noodles.
- Oyster sauce glaze — Iris · Hong Kong · Oyster sauce, soy, sugar, sesame oil. For greens, for stir-fries.
- Mala dipping sauce, hot pot — Chen Wei · Chongqing, China · Chen Wei: sesame paste, garlic, scallion, oil, soy. The cool side of the mala equation.
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