Hoisin sauce – menu.split
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Duck Dishes

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Hoisin sauce is a vibrant representative of Cantonese cuisine originating from China. Cantonese cuisine is characterized by the use of dried, canned, and highly fermented products with vibrant taste, strong aroma, and, of course, rich umami flavor. Have you ever heard of the "century egg" — an appetizer made from duck or chicken eggs that is preserved in a special alkaline mixture without air access for several months? This dish is also one of the most distinctive representatives of Cantonese cuisine. The name of the sauce in Chinese means "gift of the sea," the translation, however, has no connection to its preparation. The recipe does not include any seafood ingredients, and, interestingly enough, Hoisin is never eaten with fish. The sauce base is a paste made from fermented adzuki beans (the same ones used as a filling for mochi in Japan). It also contains sugar or honey, garlic, ginger, citrus zest, traditional Chinese spices, sesame oil, and rice vinegar. The sauce is dark brown and thick, with a velvety texture and a rich aroma. As for the taste, it is sour-salty with a delightful touch of sweetness.

Recommend with a dish
Duck a la Peking style (whole)
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