Top 9 Chinese Sauces and Seasonings

Soy Sauce

Ubiquitous in Chinese cooking, soy sauce is used in marinades, sauces, as a dip and more. Light soy sauce (also called thin soy sauce) is lighter and saltier, while dark soy sauce has a darker color and richer flavor. You’ll want to keep both on hand.

The following recipes show how soy sauce is used in marinades, dips, and cooked in dishes.

• Tofu Marinade (with both light and dark soy sauce)
• Kung Pao Chicken Stir-fry
• Soy Sauce Chicken

Hoisin Sauce

This thick, dark brown sauce is known for its pungent, slightly sweet flavor with just a bit of heat. Hoisin sauce is used in sauces, to marinate meat, especially pork, and as a dip. (It is famous as an accompaniment to Peking Duck -- diners spread hoisin sauce on the thin pancakes served with the duck).

Here are a few recipes that show how to use hoisin sauce in stir-fries and other dishes.

• Hoisin Dipping Sauce
• Hoisin Pork Stir-fry
• Spareribs With Hoisin Sauce

Rice Wine

Indispensable in Chinese cooking, rice wine is used as a tenderizer in marinades, to add flavor to sauces and in many dishes. Fortunately, good quality rice wine is becoming more widely available. However, pale dry sherry makes a good substitute.

• White Cut Chicken (a whole chicken is poached in rice wine)
• Kung Pao Chicken Stir-Fry (rice wine forms the acidic ingredient in the chicken marinade)

Having a hard time finding rice wine? Get some suggested substitutions.

Rice Vinegar

While there are exceptions, most Chinese vinegar is rice-based. Generally milder and with more subtle flavor than western vinegar, Chinese rice vinegar is a key ingredient in several recipes, including sweet and sour and hot and sour dishes, and is used as a dip.

The three most common types of Chinese rice vinegar are white, red, and black rice vinegar. Of the three, white rice vinegar (also simply called rice vinegar) is the easiest to find, and frequently available in major supermarkets. Balsamic vinegar makes an acceptable substitute for black rice vinegar if needed.

• Hot and Sour Soup
• Sweet and Sour Chicken
• Asian Coleslaw

Oyster Sauce

Made from oyster extract and spices (and frequently thickened with cornstarch and with caramel added for color), oyster sauce is used to enhance existing flavors and add a darker color to dishes. A vegetarian version of oyster sauce, made from mushrooms, is also available.

• Chicken in Oyster Sauce
• Chinese Broccoli (Gai Lan) With Oyster Sauce
• Chinese Brown Sauce

Asian Sesame Oil

All it takes is a small amount of this dark colored oil, made from pressed and toasted sesame seeds, to add flavor to marinades, dips, and cooked dishes. Asian sesame oil is generally not used as a cooking oil, both because of its strong flavor and its relatively low smoke point compared to other oils such as peanut oil.

These recipes show how sesame oil is used to lend flavor in marinades, dips, and to add the finishing touches to a dish.

• Stir-Fry Beef With Onions
• Potsticker Dipping Sauce
• Stir-Fried Baby Bok Choy

Chili Paste/Sauce

Made from chili peppers and salt, with garlic and other seasonings, a dash of chili paste is all that is needed to add heat to dishes. 

• Chinese Garlic Sauce
• Spicy Chinese Cabbage

Chili Bean Sauce

Not to be confused with regular chili paste or sauce, this thick, spicy chili bean sauce is made with chilis, fermented soybeans and often fermented broad beans and a variety of seasonings.

• Stir-Fry Prawns With Hot Sauce

Plum Sauce

While in the West it’s known mainly as a dip, in China this jam-like sauce with a sweet and sour flavor is also used in cooking. In any event, you’ll want to keep a jar on hand, or you can make your own plum sauce. 

• Plums in Chinese Cooking (includes a great recipe)
• Spicy Plum Chicken Thighs