List of Chinese sauces facts for kids
Have you ever wondered what makes Chinese food taste so amazing? A big secret is the incredible sauces! This article will tell you all about some famous Chinese sauces. These sauces come from China and are super important for cooking and adding flavor to many Chinese dishes.
Contents
Awesome Chinese Sauces
Chinese sauces are super important! They are used in almost every dish. Sometimes, the same sauce can be made a little differently depending on where you are in China. For example, soy sauce can be seasoned in many ways!
Here are some common Chinese sauces:
- Light soy sauce (生抽): This sauce is lighter in color but very salty. It's great for adding flavor to food while it cooks.
- Dark soy sauce (老抽): This one is darker and thicker. It's mostly used to give food a nice, rich color.
- Seasoned soy sauce: This is usually light soy sauce mixed with yummy herbs, spices, sugar, or other sauces.
- Sweet bean sauce (甜面酱): A thick, tasty paste that's a bit sweet and savory.
- Oyster sauce (蚝油): A thick, dark sauce made from oysters. It's super savory and a little sweet.
- Fermented bean curd (腐乳): These are small cubes of tofu that have been fermented. They are used as a condiment or to marinate food.
- Douchi (豆豉): These are fermented black beans, often kept in a salty liquid.
- Cooking wine (料酒): A special wine used in cooking to add flavor and remove strong smells from meat.
- Sesame oil (香油): This oil has a strong, nutty smell and taste. It's often used to finish a dish.
- Black vinegar (陈醋): A dark, tangy vinegar with a deep flavor.
- White vinegar (白醋): A clear, sharp vinegar often used for its sour taste.
Sauces from Cantonese Cuisine
Cantonese cuisine comes from the Guangdong province in southern China. It's known for its fresh flavors and often uses these sauces:
- Hoisin sauce (海鲜酱): A thick, sweet, and savory sauce often used with roasted meats like duck or pork.
- XO sauce: This is a special, spicy seafood sauce that started in Hong Kong. It's often used in fancy Cantonese dishes.
- Shao Kao sauce (烧烤酱): A thick, savory, and slightly spicy barbecue sauce. It's a key sauce for Chinese BBQ!
- Shacha sauce (沙茶酱): This is a sauce or paste used as a base for soups, hot pot, or as a rub for meat. It's also great for stir-fries and dipping.
- Cha Shao sauce (叉烧酱): A sweet and savory sauce used to make delicious Chinese BBQ pork.
- Plum sauce (苏梅酱): A sweet and sour sauce made from plums, often served with fried foods or roasted duck.
- Fish sauce (鱼露): A clear, salty liquid made from fermented fish. It adds a deep, savory flavor.
Sauces from Hunan Cuisine
Hunan cuisine is famous for being spicy! These sauces bring the heat:
- Duo Jiao (剁椒): These are chopped chili peppers that have been pickled in a sour, salty liquid.
- Yongfeng chili sauce (永丰辣酱): Very finely chopped chili peppers mixed with flour and bean powder, then fermented.
Sauces from Guizhou Cuisine
Guizhou cuisine is another region known for its spicy and sour flavors.
- Ci Ba La (糍粑辣)
- Zao La (糟辣)
- Lao Guo La (烙锅辣): A famous brand called Lao Gan Ma makes many types of Guizhou Lao Guo La chili sauces.
Sauces from Jiangsu Cuisine
Jiangsu cuisine is known for its delicate flavors and beautiful presentation.
- Rib sauce (排骨酱): A special sauce often used for cooking ribs.
Sauces from Northern Chinese Cuisines
Northern Chinese cooking often uses these thick, rich sauces:
- Sesame Paste (麻酱): A thick paste made from ground sesame seeds. It's nutty and creamy.
- Soybean Paste / Yellow bean paste (黄酱): A savory paste made from fermented soybeans.
- Garlic chive flower sauce (韭花酱): A unique sauce made from the flowers of garlic chives.
Sauces from Sichuan Cuisine
Sichuan cuisine is famous for its bold, spicy, and numbing flavors!
- Doubanjiang (豆瓣酱): This is a mix of fermented beans, chili peppers, salt, and flour. It's super important for both flavor and color in Sichuan dishes. It's often called the "mother sauce" of Sichuan cuisine!
- Chili oil (红油): This is made by pouring hot oil, seasoned with spices, over ground chili flakes. It's left to soak, giving it a beautiful red color and spicy kick.
Special Sichuan Flavors
While Doubanjiang is key, some famous Sichuan flavors are actually made by mixing other ingredients and sauces while cooking. They aren't single sauces themselves, but special combinations:
- Yuxiang (魚香): This means "fish fragrant" but doesn't contain fish! It's a mix of savory, sweet, sour, and spicy flavors.
- Mala (麻辣): This is the famous "numbing and spicy" flavor of Sichuan food, created by Sichuan peppercorns and chili peppers.
- Guaiwei (怪味): This means "strange flavor" because it combines many tastes: spicy, numbing, sour, sweet, savory, and aromatic!
Sauces from Taiwanese Cuisine
Taiwanese cuisine has its own unique flavors, including:
- Soy sauce paste: A thicker, sweeter version of soy sauce, often used as a dipping sauce or in braised dishes.
See also
