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.

Though they are both seafood-based Asian condiments, plenty of qualities separate classic oyster sauce from fish sauce.

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.

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 ...

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 ...