Are you ready to learn about Chinese seasonings and make your Chinese dishes taste amazing? Authentic Chinese cuisine is famous for its delicious flavors, thanks to its special sauces and seasonings. In this blog post, we’ll explore the most common seasonings used in Chinese cooking. Whether you’re a skilled chef or new to the kitchen, join us in discovering the essence of Chinese flavors. Let’s get started!
Soy Sauce – jiàngyóu
醬油酱油
This is the general term for soy sauce in Chinese. It covers both light and dark soy sauce, but in everyday conversation, it’s often used to refer to 生抽 (light soy sauce).
生抽生抽
Think of this as the “light soy sauce.” It’s like the gentle sidekick that adds a touch of saltiness to your dishes without altering their color. This soy sauce is lighter in both color and flavor. So, when your recipe calls for 生抽 shēngchōu, it’s usually about adding seasoning while keeping things looking natural.
老抽老抽
Now, meet the “dark soy sauce.” It’s the more intense and slightly sweet counterpart. 老抽 lǎochōu brings depth of color and flavor to your dishes, making it ideal for marinating and braising. If you want to give your dish a rich, dark hue, 老抽 lǎochōu is your go-to.
Oyster Sauce – háoyóu
蠔油蚝油
Imagine the umami richness of oysters bottled up into a thick, savory sauce with a little sugar. That’s what 蚝油 háoyóu is all about. It’s popular in Cantonese dishes like stir-fried vegetables, seafood, and various meat dishes.
Shacha Sauce – shāchájiàng
沙茶醬沙茶酱
沙茶酱 shāchájiang has a rich, complex flavor with elements of spiciness, umami, and a hint of seafood from the shrimp paste. It is often used as a dipping sauce for hot pot, barbecued meats, and other dishes. It is particularly popular in Taiwanese cuisine.
XO Sauce – XO jiàng
XO醬XO酱
It is a spicy seafood sauce or condiment that originates from Hong Kong. The key ingredients in XO酱 jiàng typically include dried seafood such as dried scallops, dried shrimp, and dried fish, along with chili peppers, garlic, and various seasonings. It has a deep and rich umami flavor with a spicy kick from the chili peppers.
Fish Sauce – yúlù
魚露鱼露
It is a brown, savory, and salty liquid condiment made from fermented fish, typically anchovies or other small fish. Fish sauce is a staple in Southeast Asian cooking, and it is prized for its ability to enhance the umami flavor of dishes.
Sesame Oil – zhīmáyóu
芝麻油芝麻油
This term typically refers to pure sesame oil made from toasted sesame seeds. It is widely used in various Asian cuisines, including Chinese, as a flavor enhancer and cooking oil. 芝麻油 zhīmáyóu can be either toasted (dark) or untoasted (light). Toasted sesame oil has a more intense, nutty flavor and is often used as a finishing touch in dishes. Untoasted sesame oil has a milder taste and is used for cooking.
香油香油
香油 xiāngyóu is another term for sesame oil, and it is typically associated with untoasted, light sesame oil.
麻油麻油
麻油 máyóu is often used to specifically describe the toasted sesame oil. This variety is less refined and has a stronger, more robust flavor compared to 香油 xiāngyóu. It is commonly used in traditional Taiwanese and certain Chinese dishes.
Chili Oil – hóngyóu
紅油红油
It’s a spicy chili oil typically made by infusing hot oil with red chili flakes and other aromatic ingredients. 紅油 hóngyóu is often used to add heat and flavor to dishes, especially in Sichuan and other spicy Chinese cuisines.
Salt – yán
鹽盐
Nothing special, just salt. 😳
Sugar – táng
糖糖
糖 táng is a general term for sugar. It can refer to various types of sugar, including granulated sugar, brown sugar, and other sweeteners.
紅糖红糖
紅糖 hóngtáng is commonly known as brown sugar in Chinese cuisine. It’s made from sugar cane or sugar beet juice that is cooked and crystallized. It retains some of the natural molasses content, giving it a brown color and a slightly caramel-like flavor.
白糖白糖
白糖 báitáng translates to white sugar. It typically refers to refined and granulated sugar, such as table sugar. It is commonly used for general sweetening in recipes and beverages.
黑糖黑糖
黑糖 hēitáng means black or dark sugar. It’s less processed and has a stronger, caramel-like taste because it keeps some molasses, giving it a darker color. People often use it in traditional Chinese and Taiwanese recipes, especially for sweets and drinks like bubble tea. It’s also thought to have some health benefits.
F.Y.I
Have you tried the amazing Black Sugar Pearl Milk Tea, a.k.a. 黑糖珍珠奶茶 hēitáng zhēnzhū nǎichá?
It is featuring the distinctive flavors of black sugar, the chewy texture of tapioca pearls, and the rich taste of milk tea. It has become a beloved and iconic drink in Taiwan, known for its delicious combination of sweetness and texture.
Vinegar – cù
醋醋
醋 cù is a general term for vinegar. It can refer to various types of vinegar, including black vinegar, and white vinegar.
白醋白醋
白醋 báicù translates to white vinegar, which typically refers to distilled white vinegar, known for its clear and colorless appearance. White vinegar has a sharp and sour taste and is commonly used for pickling, preserving, and as a condiment.
烏醋 or 陳醋乌醋 or 陈醋
It is often referred to as black vinegar in Chinese cuisine. It’s made from various grains and has a deep, dark color and a complex flavor with a hint of sweetness and smokiness. In Taiwan, we call it 乌醋 wūcù, in China, they call it 陈醋 chéncù. It’s frequently used in Chinese recipes for dipping sauces, braising, and marinating.
Cooking wine – liàojiǔ or mǐjiǔ
料酒 or 米酒料酒 or 米酒
料酒 liàojiǔ, or Shaoxing wine, is a Chinese rice wine made from fermented glutinous rice. It’s a popular ingredient in Chinese cuisine, used to enhance the flavor of dishes by adding depth and aroma. It is commonly incorporated into various recipes, such as stir-fries, marinades, and braised dishes. And we call it 米酒 mǐjiǔ in Taiwan.
Soybean Paste – dòubànjiàng
豆瓣醬豆瓣酱
It is a type of fermented bean sauce used in Chinese cuisine, known for its rich and savory flavor, and it serves as a key ingredient in many Chinese recipes, particularly in Sichuan dishes, such as Mapo Tofu and Kung Pao Chicken.
Sesame Paste – májiàng
麻醬麻酱
麻酱 májiàng is a Chinese sesame sauce or paste that is valued for its nutty flavor and creamy texture. It is used as a condiment and a flavor enhancer in a wide range of Chinese dishes.
