This is a list of notable Chinese sauces, encompassing sauces that originated in China or are widely used as cooking ingredients or condiments in Chinese cuisines.
These sauces are commonly used as ingredients for dishes in many Chinese cuisines. There may also be regional variations on the sauces, such as seasoned soy sauce or fermented bean curd.
While Doubanjiang can be considered the "mother sauce" of Sichuan cuisine, there are some prominent flavors in modern Sichuan cooking that are often referenced as sauces but are composed of other ingredients and sauces during cooking. These include:
