Plum sauce
| Plum sauce | |||||||||||||||
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 A jar of plum sauce | |||||||||||||||
| Traditional Chinese | 蘇梅醬 | ||||||||||||||
| Simplified Chinese | 苏梅酱 | ||||||||||||||
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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 aswell as some brands and recipes that include other fruit such as apple,peach, pineapple or apricot, along with sugar, vinegar, salt, ginger and chili peppers.[1][2]
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.
See also
- 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
- ^ "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.