New England Chinese Food
Restaurant directory & guide
Hoisin brings the sweet, fermented, barbecue-like flavor that helps connect home cooking to char siu, boneless spare ribs, roast pork, and pu pu platter pork strips. Pair it with soy sauce, five-spice, cooking wine or sherry, and optional red coloring for a more traditional roast-pork direction.
Oyster sauce gives brown sauces their sweet-salty, umami-heavy body. Keep it around for beef stir-fries, pork fried rice, lo mein, egg foo young gravy, and the darker side of takeout-style cooking.
Adds color sweetness and deeper soy flavor; especially useful for takeout-style brown color.
Soy sauce anchors the salty side of New England takeout sauces, fried rice, duck sauce, marinades, and dumpling dips. It is especially useful when balancing sweet ingredients like applesauce, brown sugar, molasses, hoisin, or Ah-So Sauce.