Description

Chinese sauces are diverse, with staples like soy sauce (light for salt, dark for color), oyster sauce (umami), and sesame oil forming bases, complemented by pastes (hoisin, bean), vinegars, wines (Shaoxing), and chili-based sauces (Sriracha, chili garlic, Lao Gan Ma) for complex sweet, savory, spicy, and tangy flavors in stir-fries, marinades, and dipping sauces, often thickened with cornstarch.