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this post was submitted on 03 Oct 2024
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food
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Itโs also interesting to think about what โsauceโ means as a functional part of cooking. Westernised Chinese food tends to have a thick gloopy starch sauce that in China you would only use on specific dishes. Which lead a lot of people to ask me questions like โwhat sauce do you cook that in?โ about stir-fry recipes I gave them and that question makes zero sense to me. But then I realised I just donโt view soy sauce, etc as โsaucesโ because they're more like salt-replacing seasonings? Hard to explain