Hoisin sauce is a thick, fragrant sauce commonly used in Chinese
cuisine as a glaze for meat, an addition to stir fries, or as dipping
sauce. It is darkly colored in appearance and sweet and salty in
taste. Although regional variants exist, hoisin sauce usually includes
soy beans, fennel seeds, red chillies, and garlic. Vinegar, Chinese
five spice and sugar are also commonly added. The word hoisin (海鮮,
Cantonese: hoi2 sin1 Mandarin: hǎixiān) is Chinese for seafood, but
the sauce does not contain any seafood ingredients.
2.1 Chinese cuisine
2.2 Vietnamese cuisine
3 See also
5 External links
Peking-style hoisin sauce ingredients include starches such as sweet
potato, wheat or rice, and water, sugar, soybeans, sesame seeds, white
distilled vinegar, salt, garlic, red chili peppers, and sometimes
preservatives or coloring agents. Traditionally, hoisin sauce is made
using toasted mashed soy beans. Despite the literal meaning, hoisin
sauce does not contain seafood, nor is it typically used with it.
Hoisin sauce on a
Peking duck wrap
A number of
Chinese cuisine dishes such as spring rolls, mu shu pork,
Peking duck and barbecued pork use the sauce. It is especially
Cantonese cuisine flavoring.
In Vietnamese, hoisin sauce is called "tương đen". It is a popular
condiment for phở, a Vietnamese noodle soup, in southern Vietnam.
The sauce can be directly added into a bowl of phở at the table, or
can be used as a side dip for the meat of phở dishes. In phở,
hoisin is typically accompanied by
Sriracha sauce or "tương đỏ".
The hoisin sauce is also used to make dipping sauce for Vietnamese
spring rolls and other dishes similar to spring/summer rolls. In
cooking, it can be used for glazing broiled chicken.
List of dips
List of Chinese sauces
List of sauces
Siu haau sauce, primary Chinese BBQ sauce
Sweet and sour sauce
^ Xinhuanet.com. "Xinhuanet.com." 唐宮海鮮舫 . Retrieved on
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