What Chinese dipping sauce that is common in Cantonese cuisine derives its name from a word meaning 'seafood' (though it contains none)?
"sauce can be directly added into a bowl of phở at the table, or it can be used as a dip for the meat of phở dishes. In phở, hoisin is typically accompanied by Sriracha sauce or ""tương đỏ"". The hoisin sauce is also used to make a dipping sauce for Vietnamese spring rolls and other dishes similar to spring and summer rolls. In cooking, it can be used for glazing broiled chicken. Hoisin sauce Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping"
"dipping sauce for fish and meat, rather than in cooking as is commonly found in westernized Chinese cuisine. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as ""chili and soy"" for shrimp and ""vinegar and garlic"" for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or Loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving. Not all dishes are cooked; some, such as ""sweet and sour fruit and vegetable"" salad from"
"Lobster sauce Lobster sauce is a type of sauce used in American-Chinese and Canadian-Chinese cuisine. It is also sometimes found in Polynesian-influenced Chinese food. It is a type of ""white sauce"" within Chinese cooking, meaning that it is of a mild flavour, and based on meat stock, as opposed to soy sauce. The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. However, it will typically contain chicken broth, garlic, ginger, fermented black beans, and eggs, and is thickened with corn-flour. Some recipes incorporate pork mince and soy"
"(). Lobster sauce Lobster sauce is a type of sauce used in American-Chinese and Canadian-Chinese cuisine. It is also sometimes found in Polynesian-influenced Chinese food. It is a type of ""white sauce"" within Chinese cooking, meaning that it is of a mild flavour, and based on meat stock, as opposed to soy sauce. The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. However, it will typically contain chicken broth, garlic, ginger, fermented black beans, and eggs, and is thickened with corn-flour. Some recipes incorporate pork mince and"
"color comes from food coloring dye. Some flavors are added in order to enhance the taste of the cuttlefish. It has a unique soft-crisp () texture, generally not found in any other meat. When served, it is usually sliced into tiny pieces. It comes with a black soy sauce-based dipping gravy called () that gives it a mildly salty flavor. The sauce is culturally accepted to originate in Guangdong or Chaozhou cuisine. Orange cuttlefish Orange cuttlefish or Orange squid is the most common English name used for the cuttlefish dish in Cantonese cuisine. It is a siu mei although it"
"in Chinese (mostly Cantonese) soups and braised dishes. It is also featured in Cantonese cuisine, particularly in some dim sum dishes such as rolled and rice noodle roll and in ""zongzi"". Despite the literal meaning of the name Chinese name ""xiā mǐ"" (""shrimp rice""), it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice. Dried shrimp are also used in Korean cuisine, where they are soaked briefly to reconstitute them, and are then stir-fried with seasonings—typically garlic, ginger, scallions, soy sauce, sugar, and hot peppers—and"
"Cantonese salted fish Cantonese Salted Fish (simplified Chinese: 广东咸鱼; traditional Chinese: 廣東鹹魚; ; piyin: Guǎngdōngxiányú; also known as ""Salted-fish, Chinese style"") is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Southern China. It historically earned the nickname of the ""poor man's food"", as its extreme saltiness is useful in adding variety to the simpler rice-based dinners. More recently it has become a popular cuisine in its own right. Beginning near the 15th century, China struggled with economic problems in the lower classes. Even relatively advanced"
"risk than other countries, supporting the theory that the food has a link to NPC. Cantonese salted fish Cantonese Salted Fish (simplified Chinese: 广东咸鱼; traditional Chinese: 廣東鹹魚; ; piyin: Guǎngdōngxiányú; also known as ""Salted-fish, Chinese style"") is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Southern China. It historically earned the nickname of the ""poor man's food"", as its extreme saltiness is useful in adding variety to the simpler rice-based dinners. More recently it has become a popular cuisine in its own right. Beginning near"
"the eastern regions of China, also find their way in Chinese cuisine. This dish combines salad vegetables such as cucumber, tomato, bell pepper, and onion with a mixture of pineapple (or pear), vinegar, and sugar to make a cold served dish. In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce, and spices such as ginger and cloves. Sometimes a paste made from tomatoes is used but this is rare and normally restricted to western cooking. Cantonese sweet and sour sauce is the direct ancestor of sauce of"
"and garlic. The mixture is then fried in oil until fragrant. Water, starch, sugar, and vinegar are then added to create a basic sauce. Despite the term literally meaning ""fish fragrance"" in Chinese, yuxiang contains no seafood and is typically not added to seafood. It is used most often for dishes containing beef, pork, or chicken. It is sometimes used for vegetarian recipes. In fact, Barbara Tropp suggests in ""The Modern Art of Chinese Cooking"" that the characters can also be interpreted as meaning ""Sichuan-Hunan"" flavor. Dishes that use yuxiang as the main seasoning have the term affixed to their"
"in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or noodles. Home cooks often use it as the chief flavouring for fried rice. XO sauce XO sauce is a spicy seafood sauce from Hong Kong. It is commonly used in southern Chinese regions like Guangdong province. Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including dried scallops (""conpoy""), fish, and shrimp, which are cooked with chili peppers, onions, and garlic. This dried seafood-based sauce resembles the Fujianese Shacha sauce. Spring Moon,"
"dish. Dried items are usually soaked in water to rehydrate before cooking. These ingredients are generally not served ""a la carte"", but rather with vegetables or other Cantonese dishes. A number of dishes have been part of Cantonese cuisine since the earliest territorial establishments of Guangdong. While many of these are on the menus of typical Cantonese restaurants, some simpler ones are more commonly found in Cantonese homes. Home-made Cantonese dishes are usually served with plain white rice. There are a small number of deep-fried dishes in Cantonese cuisine, which can often be found as street food. They have been"
"Duck sauce Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at Chinese-American restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder. It may be used as a glaze on foods, such as poultry. Despite its name the sauce is not prepared using duck meat. It is made of"
"in Mandarin, because ""dun"" means to simmer or stew in Mandarin. This technique is also common in Fujian, a neighbouring province of Guangdong (Canton). Cantonese cuisine is famous for its slow-cooked soup. One famous dish of this kind is called the ""winter melon urn"" (). It is prepared by emptying the inside of a winter melon to make an urn. The outside of the winter melon is often carved with artistic patterns. The inside is then filled with soup ingredients, such as Chinese cured ham and Chinese herbs. The whole urn, complete with its original melon lid, is double-steamed for"
"sui, literally translated as ""sugar water"" and also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. ""Tong sui"" are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term ""tong sui"" is not used. Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered"
"Orange cuttlefish Orange cuttlefish or Orange squid is the most common English name used for the cuttlefish dish in Cantonese cuisine. It is a siu mei although it is not quite roasted. The dish is most commonly found in Southern China, Hong Kong and overseas Chinatowns. A cuttlefish or squid can be used interchangeably, though they both share the same Chinese food name (鹵水墨魚). It is also shortened most of the time to just (墨魚). The word """"orange"""" has been used to distinguish it by color. The fruit orange does not have anything to do with the dish. The orange"
"Double steaming Double steaming, sometimes called ""double boiling"", is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines. In Cantonese, double steaming is called ""dun"" (). The meaning of the Chinese character for ""dun"" in Cantonese is different from that"
"XO sauce XO sauce is a spicy seafood sauce from Hong Kong. It is commonly used in southern Chinese regions like Guangdong province. Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including dried scallops (""conpoy""), fish, and shrimp, which are cooked with chili peppers, onions, and garlic. This dried seafood-based sauce resembles the Fujianese Shacha sauce. Spring Moon, the Chinese restaurant of the Peninsula Hong Kong hotel, is often credited with the invention of XO sauce, although others claim it came from Kowloon. The name ""XO sauce"" comes from"
"lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat. The typical dipping sauce contains sesame oil and is mixed with crushed fresh garlic and chopped spring onions. ""Má là huǒ guō"" could be used to distinguish from simply ""huǒ guō"" in cases when people refer to the ""Northern Style Hot Pot"" in China. Instant-boiled mutton () could be viewed as representative of this kind of food, which does not focus on the soup base. Sichuan also has a number of dry hot pots such as ""Malaxiangguo"" which are similar"
"Tong sui Tong sui literally translated as ""sugar water"", also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. ""Tong sui"" are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term ""tong sui"" is not used. In Hong Kong and Malaysia, there is a huge variety of tong sui, so huge to an extent that have led to stores specialised"
"soup broth or fried. These are available as home-cooked meals, on dim sum side menus, or as street food at dai pai dongs, where they can be served with a variety of toppings such as fish balls, beef balls, or fish slices. ""Siu mei"" () is essentially the Chinese rotisserie style of cooking. Unlike most other Cantonese dishes, ""siu mei"" solely consists of meat, with no vegetables. Lou mei () is the name given to dishes made from internal organs, entrails and other left-over parts of animals. It is widely available in southern Chinese regions. All Cantonese-style cooked meats, including"
"as in cuisines from other parts of Asia, if seafood has a repugnant odour, strong spices and marinating juices are added; the freshest seafood is odourless and, in Cantonese culinary arts, is best cooked by steaming. For instance, in some recipes, only a small amount of soy sauce, ginger and spring onion is added to steamed fish. In Cantonese cuisine, the light seasoning is used only to bring out the natural sweetness of the seafood. As a rule of thumb, the spiciness of a dish is usually inversely proportionate to the freshness of the ingredients. Noodles are served either in"
"Fish sauce is not only added to dishes as a seasoning, but also used as a base in dipping sauces. Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment. By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce. with fermented fish-based sauces developing separately into fish sauce. A fish sauce, called ""kôechiap"" in Hokkien Chinese, or"
"plums, apricots, pineapples or peaches added to sugar, vinegar, ginger and chili peppers. It is used in more traditional Chinese cuisine in the form of plum sauce. Duck sauce Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at Chinese-American restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder."
"flavor that can be easily identified when used in rice congee, stir fries, stews, and sauces. XO sauce, a seasoning used for frying vegetables or seafoods in Cantonese cuisine, contains significant quantities of conpoy . Conpoy Conpoy or dried scallop is a type of Cantonese dried seafood product made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as"
"Many varieties of ""tong sui"" are also found in other Chinese cuisines. Some desserts are traditional, while others are recent innovations. The more expensive restaurants usually offer their specialty desserts. Sugar water is the general name of dessert in Guangdong province. It is cooked by adding water and sugar to some other cooking ingredients. It is said that Huazhou sugar water is the famous and popular one in Guangdong. There is saying that Chinese sugar water is in Guangdong, and Cantonese sugar water in Huazhou. And the booming of Huazhou sugar water stores prove it. Certain Cantonese delicacies consist of"
"in Cantonese cuisine, ""siumaai"" is also referred to as ""pork and mushroom dumpling."" Its standard filling consisting primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a"
"ginger, green scallion, sesame oil or soy sauce, according to personal preference. One unique ingredient used in Guizhou dipping sauce is Houttuynia (), which is loved by local people but not commonly accepted by other Chinese with its distinct taste. Various types of spiciness in Guizhou cuisine come from the art of using chili peppers in different ways by locals. ' () is created by heat-drying crushed chili pepper. ' () refers to both the uncooked mashed chili pepper paste and the chili sauce by simmering the paste in oil. ' () is made by preserving minced chili pepper with"
"in different regions. To add extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimp, dried tangerine peel, and dried Sichuan chillies. When it comes to sauces, China is home to soy sauce, which is made from fermented soybeans and wheat. Oyster sauce, clear rice vinegar, chili, Chinkiang black rice vinegar, fish sauce and furu (fermented tofu) are also widely used. A number of sauces are also based on fermented soybeans, including hoisin sauce, ground bean sauce and yellow bean sauce. Generally, seasonal fruits serve as the most common form of dessert consumed after dinner."
"shelled shrimps in chicken soup. In this way the dry bean curd shreds can soak up the flavor of the other ingredients, and the soup is clear but savory. Not only Yangzhou cooks, but also the ordinary people are conscientious about cooking. The Yangzhou dialect () of Chinese is representative of Lower Yangtze Mandarin, and is particularly close to the official language of the Ming and Qing courts, which was based on the Nanjing dialect. However, it does differ considerably from modern Standard Chinese, although they are still moderately mutually intelligible. Dialect has also been used as a tool for"
"small stew pot, and put it in a bigger pot filled with water, then heat the bigger pot on fire directly, which is called ""dun tong"" (). The latter way can keep the most original taste of the soup. Soup chain stores or delivery outlets in cities with significant Cantonese populations, such as Hong Kong, serve this dish due to the long preparation time required of slow-simmered soup. Due to Guangdong's location along the South China Sea coast, fresh seafood is prominent in Cantonese cuisine, and many Cantonese restaurants keep aquariums or seafood tanks on the premises. In Cantonese cuisine,"
"sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables. Oyster sauce can also be used as a topping for some dishes. Since its early stage of development, oyster sauce has been widely popular with Cantonese chefs as a traditional umami rich condiment. Until now, the applications of oyster sauce are no longer restricted to Cantonese cuisine. Be it the well-balanced Shandong cuisine, the spicy hot Sichuanese cuisine, or the seafood and red stewing-dominated Jiangsu and"
"Soy sauce chicken Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered as a siu mei dish in Hong Kong. The strong flavour of soy sauce usually covers up the taste of chicken. Another Cantonese dish white cut chicken, often served with soy sauce dip, is more savoured for the taste of the meat, where the freshness of the chicken is noticeable. Singapore's Hong Kong Soya Sauce Chicken Rice and Noodle, the cheapest Michelin-starred restaurant in the world, specializes in this dish and offers it for the equivalent of $2"