Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweet plums or other fruit such as peach, pineapple or apricot, along with sugar, vinegar, salt, ginger and chili peppers.[1][2]
| Plum sauce | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
 A jar of plum sauce | |||||||||||||||
| Traditional Chinese | 蘇梅醬 | ||||||||||||||
| Simplified Chinese | 苏梅酱 | ||||||||||||||
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Detroit-style plum sauce is a variation of Chinese-American plum sauce found in most Chinese restaurants in the southeastern Michigan area. It is a watery, sweet, vinegar-based sauce that offers a much weaker flavor compared to traditionally prepared plum sauce.[citation needed]
See also
edit- Duck sauce: an American-Chinese sweet sour fruit sauce
- Sweet and sour sauce: several kinds
- Tkemali: plum sauce of Georgia (Caucasus)
- Mumbo sauce: trade name of an American sauce
- Hoisin sauce: sauce based on fermented soybean paste
- Oyster sauce
- Siu haau sauce: a primary Chinese barbecue sauce
- Soy sauce: a saline sauce based on fermented soybean
- Chamoy: a Mexican savory fruit sauce
- List of dips
- List of Chinese sauces
- List of sauces
References
edit- ^ "Authentic Chinese Plum Sauce". The Daring Gourmet. 2017-09-12. Retrieved 2022-02-22.
- ^ "Asian Plum Sauce - Plum Sauce Recipe". The Food Blog. 2016-09-01. Retrieved 2022-02-22.
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