The subtleties and characteristics of Chinese sauces

Chinese cuisine is widely known not only for its unique approach to food preparation, but also for its sauces. The peculiarities of the regional location of most settlements significantly limited the diet, so many Chinese limited themselves to eating noodles and rice. And the use of sauces made it possible to diversify meals. Traditional Chinese sauce rather acts as a dressing or gravy or even gravy to dishes and the features of sauces do not end there.

The intricacies of making Asian sauce

Traditional Chinese sauce is characterized by a harmonious combination of flavors. Most often it is a unique combination of sweet and sour, sometimes with a sharp flavor. In any case, the sauce will stand out with its sharp taste, bright aroma, the spicy notes of which will be remembered for a long time.

Most sauces in Chinese cuisine are prepared with little or no heat treatment. Chinese cooks believe that this is the only way to achieve perfect balance and flavor development. It is enough to simply mix the ingredients in one container and stir them. You don’t have to steam anything for hours, stir and stew. In some cases, you can use a blender, but you won’t need one as most Chinese people are conservative and don’t use them.

The sauce can be served with any dish – meat, fish, noodles, seafood. Any salads, soups, appetizers, the list is limited only by your wishes.

A list of traditional dressings from Chinese cuisine

The most famous sauce around the world is called Hoisin sauce, which is added to almost all recipes, especially those containing some meat or wild mushrooms. It acts as the main ingredient in the preparation of Peking duck. It stands out with a slightly garlicky and even spicy, delicate and pleasant flavor. The sauce is based on fermented beans with spices and spices, the use of cornstarch and sesame seeds is mandatory. It is Hoisin that gives the dishes that Asian flavor.

If you’re a fan of traditional Sichuan cuisine, Tobajiang sauce is the perfect addition to meat, rolls, tofu, dumplings and noodles. It is also used as a marinade or salad dressing. It is distinguished by its spicy and intense flavor, which is achieved by mixing various hot peppers, especially Sichuan flower pepper.

Equally popular is Speir Rib, a sauce distinguished by its sweet and sour and rich flavor with spicy notes. It is used to create a marinade for cooking ribs and beef. It consists of a paste based on fermented beans, tomato paste, sesame paste, spices, allspice and a small amount of caramel.

Fans of ginger flavor should pay attention to Chu Hou, which stands out with an interesting sweet-salty flavor. In addition, it contains soy curd, caramel, chili and many spices. Chu Hou stands out with a thick consistency and is actively used for frying and stewing vegetables, mushrooms, meat, fish, game. The result is an appetizing and flavorful dish.