Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.

this is the very sauce that has been used in fish and chip shops and Chinese takeaways across the country. As such, it’s also ...

Restaurants all over the world are making their own soy sauce from scratch.Around the world, chefs are harnessing the power ...

You can make your own, or buy it from Chinese supermarkets or high-end ... Use a pastry brush to lightly coat the scallops with fish sauce. Top each scallop with a small blob of XO sauce, then ...

Ketchup was called kêtsiap, a Chinese word from the Amoy dialect ... It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam ...