4th December 2018
Different types of sauces used in Chinese cooking, explained by our Chinese restaurant in Parramatta
Many cooks are familiar with soy sauce and sweet and sour sauce which they use in many westernised Chinese meals. Our Chinese restaurant in Parramatta, however, use a number of different sauces in their cooking to bring their customers the true taste of China. Here are some of the sauces that our chefs at our Parramatta Chinese restaurant use to make delicious and authentic Chinese cuisine.
Char Siu Sauce
Sometimes referred to as Chinese barbecue sauce by the customers at our yum cha in Parramatta, the sauce is usually a mixture of hoisin sauce, honey and Chinese five-spice powder. Typically, this sauce is used on meats such as Pork or Chicken.
Despite its name, this sauce does not contain any traces of duck. Also known as plum sauce at the best restaurant in Parramatta, it is usually made with sweet plums, salt, vinegar, ginger and chilies. This sauce works perfectly with roasted meats as well as being a great dipping sauce for egg rolls.
Much thicker and sweeter than fish sauce, this sauce combines oysters, soy sauce and sugar. The mixture is thickened with starch to give it a ketchup-like consistency. This sauce is perfect in stir fry dishes, especially with beef.
To try these delicious sauces, make sure you contact and book a table at our Chinese restaurant in Parramatta.