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Started By
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What Do You Use These Chinese Restaurant Condiments On?
Posted on 8/29/14 at 3:18 pm
Posted on 8/29/14 at 3:18 pm
Had lunch today at my favorite Chinese restaurant, Royal China, on Veterans. On every table they supply soy sauce and these condiments:
Clockwise they are hot chilli oil, plum sauce, hot mustard sauce and the last one I think is called ponzu, or something like that.
What do you put these on? I like soy sauce, plum sauce and hot mustard on egg rolls.
What do you put them on?
Clockwise they are hot chilli oil, plum sauce, hot mustard sauce and the last one I think is called ponzu, or something like that.
What do you put these on? I like soy sauce, plum sauce and hot mustard on egg rolls.
What do you put them on?
This post was edited on 8/29/14 at 5:19 pm
9
Posted on 8/29/14 at 3:19 pm to Stadium Rat
top right - typically dipping for egg rolls
bottom right - spicy mustard to put on whatever you don't want to ever eat again
bottom left - not sure
top left - chicken or beef dishes?
bottom right - spicy mustard to put on whatever you don't want to ever eat again
bottom left - not sure
top left - chicken or beef dishes?
This post was edited on 8/29/14 at 3:21 pm
Posted on 8/29/14 at 3:22 pm to Stadium Rat
Hot mustard on the beef spare ribs, the dark one with the scallions in there I put on the paper shrimp, and I put duck sauce on the salt & pepper shrimp
I gotta get back to Ms. Shirley's soon...
I gotta get back to Ms. Shirley's soon...
Posted on 8/29/14 at 3:22 pm to Stadium Rat
i love me some of that spicy mustard
cleans out the sinuses
cleans out the sinuses
Posted on 8/29/14 at 3:23 pm to Stadium Rat
None of those look like ponzu.
Posted on 8/29/14 at 3:30 pm to LouisianaLady
quote:Did you know that the recipe is simply ground mustard and water?
i love me some of that spicy mustard
quote:Yeah, I looked it up and ponzu is Japanese, not Chinese. What is it called, then?
None of those look like ponzu.
And I think maybe that bottom left sauce may be intended for pot stickers.
This post was edited on 8/29/14 at 3:32 pm
Posted on 8/29/14 at 4:53 pm to Stadium Rat
If I get a shrimp dish, I will sometimes dip the shrimp in the hot mustard. Keep napkin handy; it usually makes me sneeze.
Don't use the others.
Don't use the others.
Posted on 8/29/14 at 5:41 pm to Stadium Rat
I mix the duck (yellow syrupy) sauce with hot mustard for egg rolls and fried wontons, though I prefer a sweet chili sauce with hot mustard.
The soy looking sauce with green onions looks like the sauce that usually comes with the steamed or fried dumplings. I just drop a little hot chili oil in that one. I love the dumplings.
I don't normally use any of the sauces with entrees I order.
The soy looking sauce with green onions looks like the sauce that usually comes with the steamed or fried dumplings. I just drop a little hot chili oil in that one. I love the dumplings.
I don't normally use any of the sauces with entrees I order.
Posted on 8/29/14 at 5:46 pm to Stadium Rat
You can put a little hot chili oil on/in your lo mein or other noodle dishes to spice them up a bit. I don't use it, but I've seen some of my Asian relatives do it.
Posted on 8/29/14 at 6:12 pm to Stadium Rat
mixture of mustard or wasabi and soy on most all meats, spring & egg rolls. I don't eat the sweet stuff on anything.
Posted on 8/29/14 at 8:45 pm to Stadium Rat
Everyting
Posted on 8/29/14 at 9:02 pm to Stadium Rat
quote:
And I think maybe that bottom left sauce may be intended for pot stickers.
It looks exactly like the dipping sauce I get with pot stickers here. Usually has slivers of ginger in it too. I think it might be called gyoza sauce?
Posted on 8/29/14 at 9:06 pm to BluegrassBelle
quote:I tthink that's Japanese, too.
might be called gyoza sauce?
Posted on 8/30/14 at 9:37 am to Stadium Rat
No Sambal...what is this, amateur hour?
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