Chinese cuisine is known for its variety and depth. The right sauces are crucial for enhancing the flavors and textures of dishes. In this article, I will introduce you to the most important and most common sauces in Chinese cuisine. Each sauce has its own taste, origin and special use in classic recipes.
I will explore the properties of soy sauce, oyster sauce and hoisin sauce. Sweet and sour sauces and hot chili oils also play a major role in many dishes. I will also discuss which recipes showcase these sauces to their best advantage and how they enrich Chinese cooking. And, of course, I will link you to the recipes for which these sauces are perfect.
Whether you are an experienced cook or just curious about the secrets of Chinese cuisine, this overview will help you understand the power of sauces and discover new flavors. I also have a few recommendations for you to buy the respective sauce, and with your click and purchase via the link you support my work a little. Thank you for that!
History of Chinese sauces
The history of sauces in Chinese cuisine goes back thousands of years. I find it fascinating how important sauces are in Chinese food culture. In ancient times, sauces were developed to flavor and preserve food. The earliest records show that soy sauce was used over 2,000 years ago. It probably originated from the fermentation process of soybeans.
Over time, different ingredients were combined to create new flavors. The use of rice, vinegar, chili and other spices led to a variety of sauces. Chinese sauces reflect the regional diversity. For example, Sichuan has many spicy sauces, while Cantonese cuisine often favors milder sauces.
Sauces have evolved over the centuries. Modern ingredients and techniques have created new variations and I also like to experiment. Today, sauces are an important part of many classic Chinese dishes. For example, what would beef and onions from the wok be without oyster sauce – it would be unthinkable 🙂
Soy sauce – the Chinese sauce of all sauces
Soy sauce is a basic ingredient in Chinese cuisine. It is often used to flavor dishes and give them depth. In the following sections, I discuss its properties, origin and use in cooking.
Description and taste
Soy sauce is a dark, liquid sauce with a salty and umami-rich flavor. It is made by fermenting soybeans, water, wheat and salt. There are different types, such as light and dark soy sauce. Light soy sauce has a milder taste and is often used as a seasoning. Dark soy sauce has a more intense, sweeter taste and is often used to color dishes. I often use a reduced-salt soy sauce*.
Origin and cultural significance
The origin of soy sauce goes back to China more than 2,500 years ago. It developed from an earlier form of fermentation. In Chinese culture, soy sauce is more than just a condiment. It is associated with tradition and the art of preparation. Soy sauce is widely used in many Asian cuisines and is often a basic ingredient in many recipes.
Use in the kitchen
Soy sauce is used in various styles of cooking. It is used to marinate meat and vegetables. It is also often used to season soups, rice dishes and noodle dishes. Popular uses include in wok dishes or as a dip for sushi. Its versatility makes it a favorite in many Asian and Western cooking styles. And there is hardly a Chinese wok recipe that can do without soy sauce. Take Black Pepper Beef Stir Fry, for example.
Popular recipes with soy sauce
But here are two well-known recipes in which soy sauce is often used:
- Fried rice: For this dish, boiled rice is fried in a pan with vegetables, eggs and soy sauce. It is easy to prepare and can be varied as desired.
- Kung Pao Chicken: This is a classic dish containing pieces of chicken, peanuts and vegetables. The soy sauce gives the dish a spicy note. Or, as an alternative, kung pao prawns.
Soy sauce is therefore not just an ingredient, but an important part of the culinary tradition in China.
Oyster sauce
Oyster sauce is another popular ingredient in Chinese cuisine. It has a unique flavor that is deeply umami and slightly sweet. This sauce is versatile and is used in many dishes. Try my stir-fry with venison and udon noodles.
Characteristics and aroma
Oyster sauce has a dark, slightly syrupy consistency. Its aroma is strong and hearty. The sauce is mainly made from oyster extract, water, sugar and soy sauce. The combination of these ingredients gives the oyster sauce its special taste. The umami flavor enhances other flavors in a dish and makes the food tastier. One of the best on the market is the premium oyster sauce from Megachef*, which of course I also use.
Origin and tradition
The origins of oyster sauce go back to the Guangdong region in China. It is believed to have been invented in the 19th century. A chef first prepared a sauce from fresh oysters to preserve the flavors. This method was then refined to preserve the sauce for wider use. Today, oyster sauce is a staple ingredient in many Asian cuisines and has stood the test of time.
Culinary application
I often use oyster sauce in stir fry dishes to intensify the flavor. It goes well with vegetables, meat and seafood. The sauce can also be used as a marinade or dip. Some chefs mix oyster sauce with other sauces to create more complex flavors. It is also a perfect addition to dishes with rice or noodles.
Hoisin sauce
Hoisin sauce is a versatile and popular sauce in Chinese cuisine. It has a unique flavor and is used in many dishes. Here are the details of its profile, origin and common recipes.
Profile and consistency
Hoisin sauce has a thick, syrupy consistency and a deep brown color. It is sweet, spicy and often contains a hint of garlic and spices. The taste is complex, with a balanced blend of sweet, salty and spicy notes. The main ingredients are fermented soybeans, sugar, vinegar and various spices. This gives the sauce its characteristic taste. It is often used as a dip or marinade and can also play an important role in many stir-fries. Do you like the products from Flying Goose? Then try their hoisin sauce*.
Origin and development
Hoisin sauce originally comes from the southern region of China. The name “Hoisin” means “seafood”, although the sauce does not usually contain seafood. The sauce was developed to enhance the flavor of meat dishes. Traditionally, hoisin sauce was used in Cantonese cuisine. However, it is now popular in many Asian and Western dishes. The recipes may vary slightly, but the basic taste usually remains the same.
Use in recipes
I don’t actually use hoisin sauce that often, hmm, I should change that. Traditionally, it is perfect as a marinade for meat or as a dip for spring rolls. It also adds a special touch to wok dishes. A popular use is in combination with duck meat. The sauce enhances the flavor of grilled or roasted meat. And I have something special for you: Asian pulled duck hot dog with hoisin sauce. And of course it is also used in the famous Peking duck. It can also be used in vegetable dishes to give them more depth.
Sweet and sour sauce
This sweet and sour sauce is one of the best-known sauces in Chinese cuisine. Its perfect balance between sweetness and acidity makes it very versatile. The best way to create your own perfect balance of sweet and sour is to make it yourself.
Taste and variants
The sweet and sour sauce has a unique taste that is often described as fresh and lively. Typical ingredients are vinegar, sugar, soy sauce and tomato ketchup or tomato paste. This mixture ensures a good balance of sweet and sour notes. There are different variations that vary from region to region. Some contain pineapple or paprika for added flavor and color. Typical colors are a bright red or orange to stimulate the appetite.
History of the sweet and sour sauce
The history of sweet and sour sauce goes back centuries. It originally comes from the province of Zhejiang in China and was used in many dishes there. The sauce later became popular in other regions of China, especially in Cantonese cuisine. In the 1960s, the sweet and sour sauce gained popularity outside China, especially in Western countries. Here it was often adapted to suit local tastes, resulting in a variety of creative recipes.
Applications in Chinese cuisine
In Chinese cuisine, the sweet and sour sauce is used in many dishes. It is ideal as a marinade or dip for various dishes. The sauce is particularly popular in combination with fried food. Dishes that are often served with sweet and sour sauce are roast pork or chicken. It is also often used as an accompaniment to rice dishes. Depending on your preference, the sauce can be adapted to different ingredients. And who is not familiar with sweet and sour Peking soup, which is often served as a starter in Chinese restaurants.
Chili oil and chili sauces
Chili oil and chili sauces are key ingredients in Chinese cuisine. They give many dishes a pleasant spiciness and a rich aroma. And chili sauces are so variable depending on the chili sauce and other ingredients used, I love them. And even though this is about Chinese sauces, the Thai chili sauces from Yak Thai are some of the best I know. And with my code “chopstickbbq” you also get a 10% discount on the entire range.
Sharpness and character
Chili oil is known for its intense heat. The taste can vary depending on the type of chilli. It often adds a fruity or smoky note. I often use different oils to achieve the desired spiciness.
Chili sauces are usually thicker and often contain ingredients such as garlic, sugar or vinegar. These ingredients make the sauces richer in flavor.
Origin of the spiciness
Chili has been popular in Chinese cuisine for centuries. It was brought to China after the discovery of America. Sichuan pepper and fresh chilies are often combined. The Sichuan region is particularly well known for its spicy dishes. Chillies are regularly used in this region. Chillies not only symbolize spiciness, but also warmth and hospitality. Here is a brief overview of their origins:
Use in spicy dishes
Chili oil and chili sauces are used in many dishes. I often use them in wok dishes, soups or marinades. They are a great way to quickly spice up dishes. Use them as a dip for Chinese pancakes with wild garlic or add them to your tofu stir fry. Generally popular uses include chili sauces and chili oil as a dip for dumplings and spring rolls, as a seasoning for noodle dishes and as an ingredient in stir fry dishes.
I find that a few drops of chili oil bring the dish to life. It adds flavor and makes for a great taste experience. Another well-known dish with chilli is mapo tofu, which I will certainly present to you again here. It’s best to subscribe to my newsletter and never miss a new recipe or post: Chopstick BBQ Newsletter
Sesame sauce
Sesame sauce is a versatile sauce that is very popular in Chinese cuisine. Its unique flavor and creamy texture make it a perfect addition to many dishes. The texture of sesame sauce is creamy and smooth. It is usually made from roasted sesame seeds, which are processed into a paste, and sometimes mixed with water, oil or soy sauce.
There are many ways to use sesame sauce:
- Dipping sauce: Perfect for fresh vegetables or spring rolls.
- Salad dressings: It goes well with green salads and pasta dishes.
- Marinade: Ideal for meat or tofu before grilling or frying.
The consistency can vary depending on the use. I can make it thicker for dips or runnier for dressings. Incidentally, Kewpie, a company known for its Japanese mayonnaise, also makes an excellent sesame sauce*.
Origin and popularity
Sesame sauce has its roots in Asian cuisine, especially in China, where it has been used for centuries. The importance of sesame seeds in Chinese culture is great, as they stand for prosperity and good fortune. In recent years, the sauce has also gained international popularity. I often find it in restaurants and grocery stores around the world. The ease of preparation and rich flavor make it a sought-after ingredient in many cuisines.
Classic and modern recipes
There are both classic and modern recipes in which sesame sauce plays a central role. Classic would be sesame chicken and cold sesame noodles. More modern options include a sesame and quinoa salad or vegetable wraps with sesame sauce. Are you interested in these dishes or would you like more vegetarian dishes on the blog? Let us know in the comments below!
- Sesame chicken: A popular dish in which pieces of chicken are sautéed in a spicy sesame sauce.
- Cold Sesame Noodles: A dish of noodles mixed with a spicy, cold sesame sauce.
Other important sauces
There are many sauces that play an important role in Chinese cuisine. It is impossible to list them all and, above all, to have them all at home. With the ones mentioned above you have a great basis, the following ones will enrich your selection and allow for some special, wonderful recipes. Oh yes, and in general – all these sauces last forever. I often don’t even keep them open in the fridge and use them months later without any problems.
Black bean sauce
The black bean sauce* has a strong, salty taste. It is made from fermented black soybeans. This sauce originally comes from southern Chinese cuisine and is often used in Cantonese cooking. I often use it in wok dishes. It goes well with vegetables, fish and meat. Two popular recipes in which black bean sauce is used are ‘black bean sauce with beef’ and ‘chicken with black beans’. But pork also works wonderfully. Try Iberico Pluma with black bean sauce and udon noodles.
Fish sauce
Fish sauce has an intense, salty taste with an umami effect. It is made by fermenting fish, usually anchovies. The origin of fish sauce lies in many Southeast Asian cuisines, including Chinese cuisine. I often use fish sauce in marinades and dressings. This sauce is also important for preparing pad thai and sweet and sour fish. It brings a special flavor to many dishes. As I also cook a lot of Thai food and simply love fish sauce, I only use the best: Red Boat fish sauce*. Here’s an insider tip: 1 tbsp fish sauce in your spaghetti bolognese = umami kick!
Rice wine vinegar
Rice wine vinegar has a mild, slightly sweet taste. It is made from fermented rice and is a staple in Chinese cuisine. This type of vinegar comes mainly from East Asia. Its uses range from marinades to dips. Rice wine vinegar is often used in “sushi rice” and “steamed noodles”. I find it complements flavors perfectly and adds freshness to dishes.
Doubanjiang (bean paste)
Doubanjiang is a hot bean paste with a complex, spicy taste. It is made from fermented soybeans, chili and salt. This paste has its origins in Sichuan cuisine and is known for its spiciness. I often use doubanjiang in soups and stews. Two well-known dishes that contain doubanjiang are ‘Sichuan beef’ and ‘mapo tofu’. This sauce adds depth and a delicious kick to dishes.
I hope I’ve been able to give you a good overview of the most common sauces in Chinese cuisine. Feel free to give me feedback in the comments, try out my recipes and click on one or the other link 🙂
And if you’re interested in sauces and have read this article up to this point, then you might also like my article on Japanese teriyaki sauce!
