Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.

What we know now as a thick, vinegary tomato sauce started out as kêtsiap, which translates to "pickled fish brine" in the Amoy dialect of Chinese. Soy sauce, too, was preceded by a Chinese fish ...

Ketchup was called kêtsiap, a Chinese word from the Amoy dialect ... It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam ...

While the fish is steaming, prepare the aromatics, soy sauce and oil. Slice the spring onions lengthwise into fine shreds, then cut the shreds into 6cm (2⅓in) lengths. Mix the soy sauce with the ...

People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strange ... and boiled Chinese cabbage have kept their traditional flavors.

Those Chinese families who eat cereals as their ... spicy and chili sauce, five-flavored sauce, and fish and chili sauce. In stir – fried dishes, ingredients of different flavors are blended ...