Chinese condiments

liquid seasoning

sesame seed oil

species of plant

spice, crude drug

condiment

thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat

Chinese fermented tofu with a strong odor; usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants

species of Phaeophyceae

acidic solution made from fermented rice

Indonesian seasoning originally from Java island

Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine

species of plant

species of plant

oil-based condiment infused with chili peppers

Spicy Chinese sauce

spicy seafood sauce from Hong Kong

Doubanjiang (, IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented broad beans (fava beans), chili peppers, soybeans, salt, and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), yuxiang flavoring, and shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, Sichuan doubanjiang is called la-doubanjiang (, "la" (辣) m

of Southeast Asian origin, used as a barbecue rub, as well as for other culinary purposes

Chinese brand of chili sauce

Chinese sauce in the form of a thick brown paste

Chinese condiment

fermented foods made from ground soybeans

Tauco, Taucu, Taotjo, Tao Jiew or Tauchu (; , ) are various adaptations of the yellow soybean paste from China created by overseas Chinese in Southeast Asia. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour, and fermenting them to make a soy paste. The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. The tauco is commonly used by Chinese Indonesians, Malaysian Chinese, Chinese Singaporeans, Chinese Bruneians, and Thai Chi

condiment

rice-based black vinegar

informal grouping of Asian vinegars

fermented paste made from yellow soybeans, salt, and water used in Chinese cuisine

small bottle of soysauce

traditional fermented hot sauce from China

Chinese dark-coloured soy sauce used mainly for adding colour and flavour to dishes