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To know how to season food properly is just as important as to know the right way to stir fry, steam or stew. Proper seasoning makes good cooking into first-class cooking and dull dishes into exciting ones. Seasonings are important in Chinese cooking because they create the special flavors that characterize different regional styles. Soy sauce, oyster sauce, sesame oil and chicken broth are the most important seasonings ans sauces used in Chinese food. Seasoning are used to enhance the natural flavor of the food and can be added before, during or after the cooking process. In Chinese cooking, where the dishes are eaten with rice, you would want to have the seasoning to a heavier taste. On the contrary, reduce the seasoning for a main dish eaten alone.

Spoon of Spice

Savory dipping sauces are also a feature in a Chinese food. The three principal Chinese Sauce are chili, mustard and plum. Small spoonfuls of the chosen sauces are placed on one's plate. A morsel of the fish, shellfish, meat or poultry is taken up with the chopsticks, then it is dipped in sauce and eaten.

Popular appetizers like spring rolls and egg rolls just wouldn't taste the same without a flavorful dipping sauce. Here are some descriptions and recipes of popular Chinese sauce, dips and seasonings.




- Chili Oil
- Hot Chili Oil
- Szechuan Spicy Salt & Hot Pepper Mix
- Potstickers Dipping Sauce
- Soy Sauce Dip
- Spicy Soy Dipping Sauce
- Duck Sauce
- Szechuan Peppery Hot Sauce
- Cream Sauce
- Sweet Chili Sauce
- Chinese Chilli Garlic Sauce
- Sichuan Pepper and Salt Dip

- Chinese Mustard Dipping Sauce
- Garlic Sauce
- Chinese Lemon Sauce
- Plum Sauce
- Sweet and Sour Sauce
- Sweet and Sour Sauce 2
- Chinese Five Spice
- Spicy Peanut Sauce
- Chinese All Purpose Sauce
- Chinese Ginger Garlic Sauce
- Chinese Soy and Ginger Dip



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Last Modified: 11/28/11.