dark brown liquid seasoning made from fermented soybeans and wheat

a paste made from ground roasted peanuts

ketchup; tomato sauce

fruit jam; marmalade; often used as a spread for bread or biscuits

a processed food product made from salted or cured fish eggs

yellow soybean paste made from fermented and salted soybeans and flour; a thick paste used as a seasoning

dark reddish purple; a deep purple color with a reddish tint

chili sauce; hot pepper paste; a sauce made by crushing and processing chili peppers

a thick sauce or paste made from minced or ground meat

thick chili paste or hot sauce made from chili peppers and often other ingredients like soybeans

A savory sauce made by frying fermented bean paste with diced meat and onions in oil; commonly used for noodles.

applesauce; apple jam

thick, sticky sauce made from fermented broad beans or soybeans, often including chili peppers

vegetables pickled in soy sauce or fermented soy paste; pickles

thick wheat noodles served with a fried bean sauce usually made of ground pork and fermented soybean paste

fermented paste made from soybeans

A thick paste made from roasted and ground sesame seeds, used as a condiment or seasoning; also called [[麻酱|麻醬|ma2 jiang4]]

literally oil, salt, soy sauce, and vinegar; refers to basic condiments for cooking or the common items and trivial matters of daily life

a thick sauce made from ground roasted sesame seeds, used as a seasoning or dip; also called [[芝麻酱|芝麻醬|zhi1 ma5 jiang4]]

pork braised or seasoned with soy sauce and other spices

A dark brown, thick sauce made from fermented flour; it has a salty-sweet flavor and is commonly used in Northern Chinese cuisine.

Literally "firewood, rice, oil, salt, soy sauce, vinegar, and tea"; refers to the basic necessities of daily life or the mundane tasks of running a household. Also known as the [[开门七件事|開門七件事|kai1 men2 qi1 jian4 shi4]].

a spicy, savory sauce similar to Worcestershire sauce

A thick paste or sauce made from crushed and fermented small shrimp.

a dark reddish-brown color; deep auburn

cucumber or other melon-like vegetables pickled in soy sauce or soybean paste

large jar or vat used for fermenting or storing soybean sauce and pickled vegetables

A workshop or shop that produces and sells soy sauce, pickles, and other condiments; also called a [[酱坊|醬坊|jiang4 fang2]].

A food product made by fermenting and pickling small cubes of tofu; also called [[豆腐乳|豆腐乳|dou4 fu5 ru3]]

jam; marmalade; jellied fruit; fruit preserves made with fruit pulp and sugar, usually used as a spread

Spicy seafood sauce developed in Hong Kong in the 1980s, made from dried scallops, shrimp, chili, and garlic

pastry cream; crème pâtissière

Caesar salad dressing

to add details to a story to make it more exciting; to exaggerate or color the facts while retelling them

pesto; an Italian sauce typically made with basil, garlic, olive oil, pine nuts, and cheese

to buy soy sauce; refers to the traditional practice of buying soy sauce in bulk by filling one's own bottle

food spread for bread or crackers; to apply spread to food

spicy sauce or the betel pepper vine from which it is made

orange or tangerine marmalade

orange jam or marmalade

marmalade; specifically orange marmalade

sauce made with peanuts and spices used for grilled meats

savory and slightly spicy condiment made from soybean oil, garlic, shallots, chilies, and dried shrimp, widely used in Fujianese and Cantonese cuisine

to dip food into a sauce

French dressing; vinaigrette

hoisin sauce, also known as seafood sauce or Chinese barbecue sauce