Soy Sauce: Enhances flavor and color in dishes. Suitable for braising and making marinated foods.
Oyster Sauce: Oyster sauce is quite salty; sugar can be used to slightly neutralize its saltiness.
Salad Oil: A common cooking oil, also used in baking.
Sesame Oil: Drizzled on dishes before serving to enhance aroma. Can also be added during marinating to add fragrance.
Rice Wine: Adding a small amount of rice wine when cooking fish or meat can remove any fishy smell.
Chili Sauce: A thick, reddish-brown sauce made from ground red chilies. It adds spiciness and enhances the color of dishes.
Sweet Bean Sauce: Naturally salty. Sautéing it in oil over low heat can remove its sour taste. It can also be diluted with water and a little sugar for better flavor.
Spicy Bean Paste: Dishes seasoned with bean paste do not require too much soy sauce to avoid making the final product too salty. Sautéing in oil improves color and flavor. Sesame paste: It's relatively dry. It can be thinned with cold water or cold broth.
Tomato sauce: Commonly used in tomato sauces, sweet and sour dishes, and adds color.
Vinegar: Black vinegar should not be cooked for too long; add it just before removing from heat to prevent the aroma from dissipating. White vinegar can be lightly cooked to reduce its acidity.
Abalone sauce: Made from concentrated natural abalone extract, suitable for pan-frying, boiling, stir-frying, deep-frying, braising, etc.
XO sauce: Mostly made from concentrated seafood essence, suitable for various seafood dishes.
Crab roe sauce: Made from pure extracted and concentrated crab roe, suitable for various seafood dishes.
Liao's spare rib braising liquid: Used for braising livestock, poultry, bean products, and eggs. After use, Liao's spare rib braising liquid can be used for stir-frying vegetables, cooking noodles, or as a hot pot broth for enhanced flavor.
