Ads
related to: what is cantonese sauce
Search results
Results From The WOW.Com Content Network
Haixian sauce (海鲜酱, Cantonese: Hoisin); XO sauce – a spicy seafood sauce that originated from Hong Kong. [1] It is commonly used in Cantonese cuisine; Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine.
Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong, and considered by many at the time to be a chic product.The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish. [4]
Hoisin sauce is a thick, fragrant sauce originating from China. It features in many Chinese cuisines , but is most prominent in Cantonese cuisine . It can be used as a glaze for meat, an addition to stir fry , or as dipping sauce .
Siu mei (Chinese: 燒味; Cantonese Yale: sīuméi) is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting.
Cantonese sweet and sour sauce is the direct ancestor of the sauce of the same name in the West and was originally developed for sweet and sour pork. The late renowned chef from Hong Kong Leung King included the following as his sweet and sour sauce recipe: white rice vinegar , salt, Chinese brown candy, ketchup , Worcestershire sauce , and ...
A master stock or master sauce (traditional Chinese: 滷水; simplified Chinese: 卤水; pinyin: Lǔshuǐ; Jyutping: Lou5 Seoi2) is a stock which is repeatedly reused to poach or braise meats. It has its origins in Chinese cuisine and is typically used in Cantonese and Fujian cuisines.
Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls , noodles, deep-fried chicken balls and roast duck.