Did you mean: such sauces saucy sage sack sake ?
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酱 |
jiàng yóu | soy sauce |
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蘸 |
zhàn | to dip in (ink, sauce etc) |
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卤 |
lǔ wèi | food prepared by stewing in soy sauce and spices |
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底 |
dǐ zhī | stock (cooking) / base (of sauce or gravy) |
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豆 |
dòu bàn | cotyledon of a bean or pea (i.e. either of the halves of a bean or pea) / thick bean sauce (abbr. for 豆瓣酱) |
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金 |
jīn shā | gold dust / salted egg yolk sauce |
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意 |
Yì dà lì qīng jiàng | pesto (sauce made with basil, garlic, olive oil, pine nuts and cheese) |
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豉 |
chǐ yóu | soy sauce (chiefly in Cantonese and Hakka areas) |
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X |
X O jiàng | XO sauce, a spicy seafood sauce invented in Hong Kong in the 1980s |
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沙 |
shā chá | satay (spicy peanut sauce), also spelled sate |
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卤 |
lǔ | to stew in soy sauce and spices |
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红 |
hóng shāo | to braise in soy sauce until reddish-brown |
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虾 |
xiā yóu | prawn sauce |
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肉 |
ròu jiàng | minced meat sauce / (fig.) mincemeat / a person cut to pieces |
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蚝 |
háo yóu | oyster sauce |
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凉 |
liáng bàn | to dress cold food with sauce / (slang) there's not much you can do about it (wordplay using 拌 instead of its homophone 办) |
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干 |
gān miàn | noodles mixed with a sauce and served with toppings (not in a soup) / (dialect) flour |
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烹 |
pēng | to boil; to brew (tea) / to cook by briefly stir-frying and then mixing in sauce / (old) to boil to death (judicial punishment in ancient times) |
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沙 |
shā diē jiàng | satay sauce |
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酿 |
niàng zhì | to brew (beer, soy sauce etc); to make (wine, vinegar etc); to distill (spirits) |