Every Chaoshan household has a bottle of Puning Bean Paste, which is Chaoshan’s miso. It can be used as a dipping sauce or seasoning for cooking. Puning bean paste is a traditional bean product in Puning County, Jieyang, Guangdong, which is soybean paste. During the Ming and Qing Dynasties, there were special soybean paste gardens. The golden and plump bean paste has a strong flavor and is full of sauce aroma. It happens that this seemingly ordinary bean paste affects the flavor of many Chaoshan dishes. The traditional Chaoshan dish "Baked Chicken with Bean Sauce" uses bean paste as the main condiment.

2. Shanghai Spicy Sauce

The "Spicy Sauce" loved by Shanghainese is called soy sauce, but it has nothing to do with soy sauce. There is no soybean used to make soy sauce in the ingredient list. It is mainly made with onions, yellow mustard seeds and other ingredients and spices. "Spicy soy sauce" was introduced to Shanghai by the British and gradually popularized in Western restaurants. The older generation who are engaged in the Western food industry or eat Western food all know that spicy soy sauce has gradually become a condiment for Shanghainese, especially the Shanghai specialty fried pork chop. , pork ribs and rice cakes must be paired with spicy soy sauce to have more flavor, remove oil and greasiness, and enhance freshness and fragrance.

3. Red onion sauce

The red onion sauce produced in Baodao, Taiwan, is made from red onions that look similar to onions, but "shrunk", rapeseed oil, and soy sauce. A sauce made. The scallion aroma in Taiwan's famous braised pork rice comes from red onions. It can be found in almost every kitchen in Taiwan. Red onion sauce is used in stir-fries, noodles, and soups. A "literary gourmand" in the gourmet world once said: "As long as there is a spoonful of shallot sauce, you can eat three bowls of rice even without side dishes."

4. Bad pepper

Bad pepper is also called bad pepper. Different from chopped pepper, bad pepper is fermented and is an indispensable condiment in Guizhou cuisine. The status of Guizhou people is quite high. Bright red chili peppers are salty, spicy, sour, crisp, tender and delicious. They are used in pickles, mixed vegetables, stir-fried vegetables and dipped in water. Even the golden egg fried rice has to be dyed red with bad chili peppers when it comes to Guizhou.

5. Malazhan

Malazhan has the same name as Malazhan in Cantonese dim sum. It is a Malazhan sauce circulated in Hong Kong and Macau and originated from Malaysia and Thailand. A kind of seafood sauce in Southeast Asia is very similar to the shrimp paste often used in coastal areas of my country. The difference between the two is that shrimp paste is made by fermenting and grinding shrimps and salt, while Malazhan sauce is made from Shrimp tails are made into chunks. Nowadays, the Mala Chan made in Macau and Hong Kong has also changed. On the basis of shrimp paste and dried shrimps, chili, soy sauce, garlic, shallots and other spices are added to make Hong Kong style Mala Chan. The Macau version of Mala Zhan is simpler than the Hong Kong version, and it has also become one of Macau’s souvenirs. Adding Mala Zhan to the stir-fried vegetables makes the vegetables more fragrant, and it is a perfect match with water spinach.