What Is Chinese Red Dipping Sauce Called?

With only six ingredients and a preparation time of about ten minutes, sweet and sour sauce is the traditional tangy, sweet dipping sauce of Chinese eateries!

If you’ve been following the site, you’ve probably noticed that we enjoy sharing authentic Chinese food recipes with you for you to prepare at home, along with tasty sauces like Spicy Mayo.

This is the traditional variation of your preferred takeout sauce. If you’re seeking for that particular flavor, you may also try making a Panda Express Sweet and Sour Sauce. This sauce is a sweet and sour pineapple juice recipe with brown sugar and rice vinegar as the base, whereas that sauce is based on an entirely separate recipe using white vinegar and plain sugar. The flavors in the Panda Express recipe are much sharper than the ones in this recipe since the Panda Express version include white vinegar.

For a simple Chinese takeout lunch at home, serve this with crabrangoon as an appetizer to dip! complements Orange Chicken, Chicken Lo Mein, or Traditional Chinese Chow Mein.

Create a free account to Save Recipes

Making sweet and sour sauce is as simple as heating up a few components, such as pineapple juice, brown sugar, and soy sauce, before thickening the sauce with a cornstarch slurry. Red food coloring is what gives sweet and sour sauce its iconic red hue (which is completely optional).

The sweet and sour sauce is thickened by stirring in a mixture of cornstarch and water. Do not boil the sauce before adding the cornstarch combination if you are lacking cornstarch since the amount of sugar and vinegar in the sauce will make it far too strong. Instead, use arrowroot powder or, in the worst case scenario, a flour-water mixture.

Absolutely, yes. On the website, there is a recipe for Sweet and Sour Chicken, however you could substitute the sauce in that recipe for this one. You only need to briefly saute some onion and bell pepper chunks with some pineapple chunks and combine it with this sauce if you have tempura-battered chicken or pork.

Chinese Sauces! Dip & Tricks

Because Chinese cuisine offers such a wide variety of appetizers, snacks, and bite-sized treats, it is no surprise that dipping sauces are an important part of just about every dining experience. A FEW OF THE MOST POPULAR SAUCES AND DIPPERIES NOW!

BASED ON SOY DIPS When it comes to Chinese cuisine, soy sauce is a need. You might have questioned why the soy sauce is served alone, along with a few other condiments and empty bowls, at most Chinese restaurants when you sit down to eat. The best umami foundation to start with is soy! It’s a surefire place to add vinegar, garlic, or any combination of the three.

Finding the ideal combination of sweet, salty, sour, and umami while preparing a soy-based sauce is possible. Try adding some rice wine vinegar and some brown or white sugar when combining soy sauce with ginger. These sauces are ideal for adding to foods like rice, white meats, or noodles because they are so flavorful. Have you tried any of our incredible soy sauce selection? Click the link to learn more.

DIPS, SWEET & SOUR One of the most well-known Chinese condiments is the sweet and sour sauce. Additionally, it’s not just for dipping! This flavor profile is the foundation of so many Chinese dishes, including the traditional sweet and sour pork, which is also fantastic in stir-fries! It’s all about equilibrium once more. Its unique flavor results from the addition of vinegar to sugar, tomato sauce, and soy sauce for color and an additional umami layer. Cornstarch and water, often known as water starch, are used to thicken traditional sweet and sour sauce. Again, it goes so well as a dipping sauce with most deep-fried entrees, but Chinese spring rolls are the absolute classic. Have you ever tried our sweet-and-sour sauce? Click the link to learn more.

SAUCE PLUM Plums are used to make plum sauce, which gives it a rich, golden hue. The roasted duck is frequently dipped in plum sauce! However, it’s not just for duck; its jammy goodness is also great in stir fries and as a dipping sauce for dumplings and spring rolls. Are you familiar with our Plum sauce? Click the link to learn more.

SAUCE BASED ON HOISIN Hoisin-based sauces, often served with Peking duck and Mu Shu pork, are frequently confused with plum sauce due to their dark, viscous character and the fact that they are both paired with duck. However, hoisin will be used as a dipping sauce together with garlic, chilli, ginger, and vinegar. However, to thin out the dip a touch, some sesame oil is also added.

It’s a flavorful dipping sauce that goes well with most appetizers, but especially buns and meats! We think it’s our favorite, but don’t tell the soy sauce connoisseurs! You’ve probably tried our hoisin sauce. Click the link to learn more.

HEATED CHILIP OIL It doesn’t take much of this stuff to completely transform a dish! A bowl of hot chilli oil is frequently offered with any Chinese entree, such as spring rolls, dim-sims, and dumplings, even though it is most frequently used sparingly when making a dinner. It can be combined with various ingredients and sauces; it tastes fantastic with ginger, garlic, or hoisin sauce, but anything goes! You can either drown your dumpling in hot sauce or dunk it in every sauce you can find! Whatever suits your palette, however we advise beginning with a few drops. Check out our Chiu Chow Chilli Oil! Visit the link for further details.

SAUCE FOR DUMPLINGS The trick with dumpling sauce is that while there are many wonderful recipes, you may customize it to your preferences for the ideal ratio of sour and spicy. Garlic, soy sauce, rice wine vinegar, sesame oil, and as much chilli oil as you desire are typically the ingredients in dumpling sauce.

Variety is supposedly the flavor of life, and you know how much we adore flavor. So, if you want to spice up your experience with dumplings, try any of the sauces on this list and see which one you like best—or serve them all! And we have our very own, to-die-for soy sauce for dumplings! So, keep that one hidden (or in the pantry). Have you ever tried our sauce for dumplings, Seasoned Soy Sauce? Click the link to learn more.

What is the Chinese red sauce called?

If you’ve ever been to a Chinese restaurant, you’ll notice that there are chili sauces or oil on the table for the patrons to help themselves. They practically match everything Chinese. a cup of congee, a bowl of warm noodle soup, or perhaps some steamed buns. Chinese food enthusiasts adore a variety of sauces and oils with chilies in them. Laoganma (), who we sometimes jokingly refer to as the patron saint of all slothful Chinese foodies, may be the most well-known. Tao Huabi established a tiny noodle shop in 1996, but her excellent chili sauce quickly made her a household name. Tao Huabi devoted herself to a chili sauce production line years later after closing the modest shop. Crisp chili oil and black bean chili oil are two of Laoganma’s most well-known chili oils. Additionally, I adore chicken oil chili sauce. They typically add fairly good flavors to most soups, cold salads, dipping sauces, and stir-fry foods. Outside of China, Laobanma has gained significant appeal. They are available in Asian shops and supermarkets.

In addition to the Godmother, Szechuan chili oil and Hunan chopped chili are the other two dominant chili sauces that are utilized in Sichuan and Hunan cuisine ().

Red pepper flakes, spices, and oil are used to make Szechuan chili oil, which is occasionally referred to as Chinese chili oil. One of the most important components for many Sichuan cuisines, including red oil wontons, succulent chicken, and dan dan noodles, it has a mala flavor that is well-balanced.

The chopped chili from Hunan is a slightly fermented chili paste that tastes considerably fresher and has a hint of sourness. Typically, chopped Hunan chili also calls for garlic and ginger. It goes incredibly well with steamed foods like fish heads, baby taro, and other things.

Fermented Black Beans or Dou-chi ()

Salted black beans and rice wine are used to make fermented black beans. They taste delicious and just a little salty. Fermented black beans can typically be used in steamed dishes like steamed ribs and grilled fish. Fermented black beans, spices, and oil are used to make spicy black bean sauce. The 280g bottle of Lao Gan Ma Black Bean Chilli Sauce is among the most well-known brands in China.

Cooking Wine ()

The majority of Chinese recipes for seafood and meat dishes heavily incorporate Chinese cooking wines. The purest yellow wine (Huadiao) is of the greatest grade. Chinese people created their cooking wine (Liaojiao), which is based on yellow wine and white wine, by incorporating additional ingredients. Liaojiu is typically substantially less expensive than Huadiao.

Brown Bean Paste(Sweet Bean Paste )

Brown bean paste, sometimes referred to as sweet bean paste, is very well-liked in Sichuan and the northern region of China. For the renowned Beijing roasted duck, it serves as the main dipping sauce (). Typically, soy beans and flour are combined to make brown bean paste using a unique fermentation technique. The fermentation process produces glucose and maltose, which are sweet tastes, and amino acids, which are fresh tastes. Salt is then added to balance the flavor.

Sha Cha Sauce()

A complicated sauce called Sha Cha Sauce () is well-liked in Guangdong province, Southern China, and the Taiwan region. Sha cha sauce is mildly sweet in flavor. In China, there are numerous types. However, they all call for an extensive list of ingredients, including peanuts, sesame paste, and spices. The most common application of Sha Cha sauce is in the hot pot dips, particularly in beef hot pot. I adore Taiwan bull heads personally.

Hoisin Sauce ()

The flavor of hoisin sauce or paste is black, rich, and spicy-sweet. It has a reddish brown hue. Typically, soybeans, garlic, and Chinese spices are used to make hoisin. Additionally, it can be used as a marinade for meat, such as Hoisin pork with steamed buns, or as dips for hot pot.

Char Siu Sauce()

In the southern region of China, char siu sauce is quite well-liked. Soy sauce, vinegar, chile, garlic, sugar, and the Chinese five spicy powders are the main ingredients in this salty, sweet sauce. It is the ideal sauce for ribs, char siu pork, and chicken wings. You can either purchase pre-made Char Siu Sauce or make your own using additional ingredients.

Sesame Paste ()

Asin China is another name for sesame paste, which is created from roasted sesame seeds. We have white sesame paste and black sesame paste based on color. It is the secret ingredient in many delicious Chinese recipes. Sesame paste can significantly boost the flavors of noodles with just a little bit (Wuhan Hot and dry noodles, Dan Dan noodles, Szechuan cold noodles).

Sesame Oil ()

Sesame oil is a key flavor enhancer in Chinese cooking because of its characteristic nutty flavor and scent. It almost always complements Chinese food, including steamed eggs, stir-fries, soups, dips, and salad. Chinese sesame oils are often either white sesame oil or black sesame oil that has been lightly roasted.

Oyster Sauce ()

Oyster sauce has a taste that is sweet, salty, and smokey. Typically, oyster extracts, sugar, water, soy sauce, and wheat flour are used to make oyster sauce. It is a condiment used in recipes for meat and seafood. Most frequently used in Guangdong cuisine is oyster sauce.

Vinegar ()

In general, China has three types of vinegar: red vinegar, which is primarily consumed in the province of Zhejiang. Chinese cuisine uses vinegar that is fermented using grains (typically glutinous rice), wheat bran, and sorghum, as opposed to the fruit and wine vinegar that is commonly used in western cuisine.

Due to its scent, black vinegar is typically utilized extensively. Red vinegar is mostly used to flavor or serve as a dip for roasted meat. White vinegar, on the other hand, is used when a sour flavor is desired without changing the color, like in fast pickles ().

A very thick and unique mature vinegar is manufactured primarily in Shanxi province. On the basis of peas, sorghum, wheat, salt, and spices, mature vinegar is fermented. As opposed to rice-based vinegar, it has a longer history. Compared to other popular cooking vinegars in China, mature vinegar has a taste that is both stronger and more nuanced. It might therefore be the ideal option for dipping sauces.

What is the name of the Chinese sauce?

Tin min jing, also known as sweet bean sauce, is a thick, dark-brown sauce made from fermented yellow soybeans, wheat flour, sugar, and salt. The sauce is a little bit sweeter than other salty bean pastes, as the name implies. Although some brands and recipes interchangeably refer to hoisin sauce and sweet bean sauce, commercial hoisin sauces are typically lighter, thinner, and sweeter than a conventional sweet bean sauce. Additionally, some brands of sauce are only produced with wheat starch, which can also be misleading, rather than any beans.

A staple of northern Chinese regional cuisine, such as Beijing Zha Jiang Mian, is sweet bean sauce, which should have a darker and thicker consistency. In Cantonese-style sauces used for restaurant dishes like Chinese BBQ Spareribs, hoisin sauce is utilized more frequently. The distinctive sweet and salty flavor of hoisin sauce comes from seasonings like garlic and chile. It is most well-known for being a condiment for Peking duck in Beijing. There are many different Hoisin sauce brands available, but this one from Lee Kum Kee is frequently the easiest to find; we’ve even seen it in several grocery stores that aren’t Asian!

What’s in Szechuan sauce?

Sake (Water, Rice, Salt), Apple Cider Vinegar, Organic Honey, Spices, Organic Sugar, Rice Vinegar, Garlic Puree, Ginger Puree, Sesame, Canola Oil, Plum Juice Concentrate, Arrowroot, Xanthan Gum, and Garlic Powder. Tamari Soy Sauce (Water, Soybeans, Salt, Alcohol).

Who or what makes red sauce?

Basil, tomatoes, and garlic make up a classic marinara sauce. Onions, carrots, celery, and extra seasonings are among the additional ingredients in tomato sauce. Tomato sauce can be substituted for marinara in any recipe, though the flavor will be slightly different.