1, Soy sauce: Soy sauce is a liquid condiment fermented from soybeans, with reddish-brown color and unique sauce flavor, which is one of the indispensable condiments in China cooking.
2. Soybean: Soybean is a condiment fermented from soybean, pepper, wheat bran and other raw materials. They are delicious and bright red. They are one of the commonly used condiments in Sichuan cuisine.
3. Sesame paste: It is a paste made of sesame seeds. Sesame is rich in fragrance and can be used as seasoning for cold dishes, hot pot and other dishes.
4. Jam: It is a pasty condiment made of fruit or peel, which tastes sweet and sour and is often used in baking and cooking.
5. Beef sauce: it is a sauce made of beef as the main raw material. Delicious and fragrant, it is often used to mix noodles and dip in food.
6. Chili sauce: it is a condiment made of Chili, which tastes spicy and delicious and can increase the flavor and color of dishes.
The origin and history of sauce;
The origin and history of soy sauce can be traced back to ancient China. In ancient times, sauce was an important condiment and food, which was originally made from meat and later made from vegetables, fruits and other raw materials. With the passage of time, the production methods and types of sauces have been enriched, and various sauces have gradually formed, such as soy sauce, soybean sauce, sesame sauce, jam, beef sauce, Chili sauce and so on.
Historically, sauce has played a very important role in China cooking. Different regions and nationalities have their own unique sauce making methods and tastes, thus forming a colorful sauce culture. For example, Guangdong's barbecued pork sauce, Hunan's chopped pepper sauce and Shanghai's yellow sauce are all unique sauces created by local people in their long-term cooking practice.
In addition, sauce is also reflected in Chinese religious culture. For example, Buddhist monks need to abide by religious rules and not eat meat, so they invented vegetarian sauce instead of meat sauce. These vegetarian sauces are also different in making methods and tastes, such as vegetarian yellow sauce, vegetarian bean paste and so on.