| Duck sauce | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
Packets of duck sauce
| |||||||||||
| Traditional Chinese | 酸梅醬 | ||||||||||
| Simplified Chinese | 酸梅酱 | ||||||||||
| Literal meaning | sour plum sauce | ||||||||||
| |||||||||||
Duck sauce (ororange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip[1] for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken,[2] fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauceorred chili powder. It may be used as a glaze on foods, such as poultry.[3] Despite its name, the sauce is not prepared using duck meat; rather it is named as such because it is a common accompaniment to Chinese-style duck dishes. [4]
It is made of plums,[4] apricots,[5] pineapplesorpeaches[6] added to sugar, vinegar, ginger and chili peppers. It is used in more traditional Chinese cuisine in the form of plum sauce.
It is speculated that the name "duck sauce" came about because its ancestor, tianmian sauce, was first served with Peking duck in China. When the Chinese emigrated to the U.S., they created Chinese dishes that would appeal more to the American palate, and developed a sweeter version of the sauce used in China.[7]
|
| ||
|---|---|---|
| ||
| Sauces |
|
|
| Dips |
| |
| Pickles and preserves |
| |
| Spreads and pastes |
| |
| Oils and liquids |
| |
| Spices and powders |
| |
| Salads |
| |
| Dressings |
| |
| Ketchups |
| |
| Mustards |
| |
| Vinegars |
| |
| List articles |
| |
| Accoutrements |
| |
 | This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |
 | This condiment-related article is a stub. You can help Wikipedia by expanding it. |
