Chinese Pantry Basics: Sauces and Pastes

Chinese light soy sauce, or sheng chou (“fresh extraction”), is a versatile, all-purpose soy sauce with a floral aroma. The term “light” distinguishes this type of soy sauce from dark soy sauce and is not an indication of flavor or sodium content.

Lao chou (“old extraction”) is made from soybeans that have been fermented longer than those used to make light soy sauce, and it sometimes contains sugar. It's darker, more viscous, and less salty than light soy sauce, with a flavor that's a bit sweet, roasty, and wine-like. Given its concentrated flavor and dark hue, it is commonly used in marinades or to deepen the color of dishes.

Versions of sweet soy sauce exist across southern China and southeast Asia. Indonesian kecap manis, a sweet, glossy, viscous sauce, is particularly well known; we use ABC Brand as a dipping sauce for rice dishes.

A viscous briny-sweet seasoning integral to Chinese cuisine, oyster sauce is traditionally made by simmering oysters until caramelized, though more typically it's made from oyster extracts. The sauce adds salty tang and super-savory flavor to dishes.

A Cantonese staple, hoisin adds sweet and salty elements to stir-fries such as Pork Stir-Fried Noodles, as well as to meats, glazes, and sauces. Think of its flavor as a Chinese take on American barbecue sauce.

A dark-brown paste from toasted sesame seeds, Chinese sesame paste is used to make flavorful dipping sauces and various noodle and salad dishes. It makes a rich, unctuous sauce for aptly named Sesame Noodles. Compared with tahini, Chinese sesame paste has a deeper toasted flavor that is distinctive.

This pungent ingredient, also called shrimp sauce, is made from fermented shrimp that are then ground. Make sure to purchase Chinese shrimp paste, distinguished by its purplish gray color, smooth texture, and assertive briny smell. Many Cantonese dishes rely on this ingredient for its distinctive flavor, beneficial in many applications when used sparingly. Let us repeat: sparingly.

Salty, savory, and with a hint of funk to finish, fermented black soybeans add incredible depth of flavor to many dishes. They are packed with a hefty amount of salt, so be sure to rinse before using.