Peking sauce, also known as Peking brown sauce, is a popular condiment used in Chinese cooking. As the name indicates, it is a type of brown sauce that is commonly served with dishes such as Peking duck and other popular Chinese dishes. It has a thick, viscous texture and a salty-sweet flavor that is reminiscent of soy sauce with a hint of spice. It often contains garlic, oil, vinegar and various spices or seasonings such as star anise or cinnamon. It usually has an orange or reddish-brown hue to it, depending on the particular ingredients in the recipe. While some recipes may call for specific ingredients, such as soybean paste or fermented black beans, the basics of making Peking sauce remain fairly consistent.
History of Peking Sauce
Peking Sauce is a type of traditional Chinese condiment that has been enjoyed in China and around the world for centuries. It is made from a blend of spices, herbs and fermented soybeans, and is most commonly used to flavour dishes such as Peking Duck and dumplings. In this article, we will discuss the history of Peking Sauce and its flavour profile.
Origin
Peking Sauce is a specialty condiment with a sweet, savory and slightly spicy flavor that originated in the Peking region of Northern China. The sauce has a long history and is believed to have been first created by Chinese chefs during the late 1600s. The recipe was passed down from generation to generation and eventually made its way to Europe and the United States through travelling merchants and missionaries.
Though its exact ingredients vary by household, Peking Sauce generally contains pungent ingredients such as ginger, garlic and chiles as well as other flavorings like soy sauce, sesame oil, rice vinegar and sugar or honey. In recent years, it has become an increasingly popular condiment around the world due to its tantalizing palette of Asian flavors that provide complex yet balanced cuisine possibilities. Peking Sauce continues to be enjoyed in many simple dishes at home or in more elaborate dishes served in restaurants.
Popularity
Peking sauce has been a staple of Chinese-American cuisine for decades, and its popularity extends far beyond the United States. It has been enjoyed in China for centuries, and due to its versatile flavour, it is commonly used in cooking throughout Asia. In recent years, the sauce has become a mainstay in many American Chinese take-out restaurants.
This deep red-brown dipping sauce is most often paired with Peking duck (also known as Beijing or Cantonese roast duck), an iconic dish which originated during the Ming Dynasty over 600 years ago. Peking sauce is usually made from a combination of hoisin, various seasonings such as garlic, ginger and/or chilli powder plus some form of sugar or honey. Although it may vary by region depending on the cuisines of nearby countries, this condensed mixture gives Peking sauce its characteristic sweet and savoury taste that pairs so perfectly with Peking Duck. It can also be used as a condiment for other dishes such as noodles and dumplings turned into BBQ marinades or thickened into stir-fries or glazes.
Ingredients of Peking Sauce
Peking sauce is a Chinese-style sauce that has a strong, sweet-and-sour flavor. It is often used as a dipping sauce or as a base for dishes such as fried rice and noodle dishes. In this section, we will look at all the ingredients used in Peking sauce and how these ingredients provide flavor.
Soy Sauce
Soy sauce is a main component of virtually all Peking sauces. Soy sauce is made by combining cooked or fermented soybean paste with wheat flour or wheat-based solutions. The product is then combined with salt and water, allowing the mixture to ferment prior to filtering and bottling. Soy sauce is what gives Peking sauces their unmistakably dark colour, although some may have additives depending on the creator’s preference. Depending on where the soy sauce is sourced, it also adds flavour factors such as hints of smokiness, sweetness or umami (a unique fifth taste sensation often described as a savoury flavour).
Rice Wine
Rice wine, also known as Shaoxing wine, is a dark brown liquid obtained by fermenting glutinous rice, with a distinctive aroma and flavour. As an essential ingredient in Peking sauce, it adds depth and sweetness to this traditional Chinese dish. Rice wine is widely used in North Chinese cuisine, adding an aromatic flavour to stir-fries, braises and other dishes. It is also used medicinally to treat colds or reduce inflammation throughout the body.
Ginger
Ginger is a key ingredient in Peking Sauce and an essential component of Chinese cooking. Ginger has a distinctly warm and slightly pungent flavor with sweet undertones. It is used both in savory and sweet dishes, either freshly sliced or ground into a paste. In Peking sauce, the ginger adds a unique flavor, as well as adding some heat to the sauce. It can also be used to help balance out the acidity in vinegar-based sauces like Peking.
Garlic
Garlic is typically a key ingredient in Peking sauce, bringing a robust and pungent flavour to the finished product. It’s used both fresh and in a spicy dried form, which helps create an authentic taste. Supporting this is equally pungent onion which adds subtle sweetness and richness.
These two ingredients are often accompanied by fresh ginger roots, chilli peppers and spices like black pepper, star anise and five-spice powder. All of these help to create a well-balanced combination of flavours ideal for enhancing both poultry and pork dishes.
Some recipes feature an additional ingredient such as raisins or apricots to give the sauce even more depth and make it unique. Finally, soybean extract is used as the main base for a silky texture as well as plenty of umami characteristics offering fantastic depth without relying on unrefined sugar or syrups.
Sesame Oil
Sesame oil is an integral part of the recipe for Peking sauce, which also contains garlic, soy sauce, sweet bean paste, chili paste and a range of other spices. Sesame oil contributes a distinctive flavor and aroma to the sauce. It is commonly used in many Asian dishes, usually as a seasoning or finishing oil. In addition to its culinary uses, sesame oil has many health benefits due to its high content of minerals, vitamins and essential fatty acids. Due to its high smoke point it is also suitable for frying or baking in high heat applications. Sesame oil promotes healthy hair and skin due to its antioxidant properties which can help repair tissue damage caused by pollution and enhance skin elasticity. Thanks to its anti-inflammatory effects it can provide relief from chronic pain conditions such as arthritis.
Chili Oil
Chili oil, or chilli garlic oil, is an essential ingredient in the traditional Peking Sauce. It is made from chilli peppers which give it a spicy and pungent flavour. The main ingredients of the chili oil are usually or sesame oil, dried chilli peppers, minced garlic and salt. The amount of specific ingredients can vary according to tastes and needs, but most recipes will call for more sesame oil and garlic than anything else. Chili oil can also be used to spice up dishes like stews, salads or stir-fries. If you want to make your own chili oil there are a number of recipes available online that vary in intensity; just choose the one that suits your needs best! Once made chili oils should be stored in an air-tight container and can keep for up to two months.
Sugar
Sugar is one of the primary ingredients in Peking sauce. Glucose-fructose syrup and sugar is added to create a sweet and balanced flavour. Sugar helps to balance out the other ingredients such as salt, garlic, and soy sauce, providing depth in the flavour profile. Additionally, sugar gives Peking sauce its glossy and shiny appearance.
Vinegar
Vinegar is a major component of Peking sauce, giving it its sharp and tangy flavor. Generally, Chinese black vinegar is preferred as it has a slight smokiness from the traditional production methods. Rice vinegar is also sometimes used in place of the Chinese black vinegar. These vinegars impart a sweet yet sour flavor to the sauce which balances out the spiciness from some of the other ingredients.
Besides vinegar, other common ingredients in Peking sauce are garlic, ginger, leeks, chili peppers and sugar to give it sweetness and depth of flavour. Soy sauce is typically added to provide saltiness and colour which gives the finished product its glossy texture. A small amount of sesame oil can also be incorporated to enhance flavour and aroma while adding a nutty note.
Taste of Peking Sauce
Peking sauce is a Chinese condiment made from the combination of sweet and sour flavouring, with the addition of garlic, hoisin and ginger giving it a deeper and richer taste. Peking sauce can be used for a variety of dishes to add a distinctive flavour and brings out the flavours in the ingredients. In this article we will explore the taste profile and explore what other ingredients work best with Peking sauce.
Sweet
Peking sauce is a popular Chinese condiment made from orange peel, sugar, soy sauce, and vinegar. It is sweet and spicy, with a tangy taste that adds depth to any dish. The color of the sauce can vary from light brown to deep red depending on how long the ingredients are simmered together before being bottled. The aroma from the orange peel is a key contributor to the flavor of Peking sauce — it helps give this condiment a unique flavor profile that’s not too sweet or sour but just right! Peking sauce is perfect for adding a burst of flavor to dishes such as chicken wings, dumplings, stir fry vegetables or noodle dishes. It has a slight heat to it due to its chili-infused oil content. Use Peking sauce in moderation as it has an intense flavor when used too liberally; use as a dip for Asian dumplings or other snacks or drizzle over noodles for an extra kick.
Salty
Peking sauce is a Chinese condiment used in traditional Peking cuisine. It has a salty and mellow flavour, with a hint of sweetness balancing out the saltiness. The taste of Peking sauce can vary between different regions. Generally, the south has a sweeter version while the north tends to have more of a savoury taste. It is made from soybeans, wheat flour, sugar, cooking wine and seasonings such as MSG and garlic powder. Peking sauce commonly goes well with stir-fries and other types of main dishes like noodles or rice dishes. Its mildly sweet taste brings out the natural flavours in the food it is served with and adds depth to any dish it’s combined with. Peking sauce can also be used as a dip for dumplings or spring rolls as well as being spread on sandwiches for an extra layer of flavour.
Spicy
Peking sauce is a type of sauce traditionally served with Peking duck. It is also occasionally used as a dipping sauce for popular Chinese foods such as wontons, dumplings, and spring rolls. Although there is no one recipe for Peking sauce, it generally has a thick, creamy consistency with a spicy and tangy flavor profile.
The predominant flavors found in Peking sauce are typically soy sauce, garlic, chili peppers, rice vinegar, honey or sugar and sesame oil. Other ingredients that may be found in the sauce often vary depending on the preference of the person making it. The proportion of these ingredients can also affect the overall flavor of the final product — some recipes may call for more chili pepper than others if you’re looking for an extra kick!
A classic Peking sauce will usually have a spicy yet sweet taste profile, with subtle hints of garlic and sesame oil imparting an umami character to the dish in which it’s served. Whether you’re making your own version at home or buying pre-made, this flavorful condiment is sure to add an extra boost of flavor to any meal!
Uses of Peking Sauce
Peking sauce is a unique flavour that is a combination of sweet and spicy. It is a popular condiment throughout China and used in many dishes. It is a great addition to any dish to add a bit of extra flavour and spice. Let’s explore the many uses of Peking sauce, from stir-fries to marinades.
As a dipping sauce
Peking sauce is an essential condiment of Chinese cuisine, making an appearance in many dishes from stir-fries to soups. It’s described as both salty and sweet, with a spicy kick that comes from the addition of chili oil. This all-purpose sauce can be used as a marinade, a dipping sauce, or a finishing touch to add some extra flavour to dishes.
As a dipping sauce: Peking sauce is the perfect accompaniment for dim sum or chicken liver toast – perfect for creating street-style snacks at home. Despite its thick consistency, it won’t overpower delicate flavours like those in spring rolls or wontons. The sweetness and spice of the Peking sauce help balance out the deep fried crunchy textures.
When served as part of a feast it’s great on its own but also goes very well with other Chinese condiments like soy sauce and vinegar, which add layers of flavour that really bring out the sweetness and spice lurking inside Peking Sauce. Some people even like to add chopped chilli or fresh garlic for an extra kick – but that’s up to you!
As a marinade
For those looking to add a special something to their dishes, Peking sauce is an excellent marinade to use. Its sweet and savory flavor can bring out the natural taste of the ingredients. For example, a beef stir-fry with some diced red peppers gets a delicious boost when marinated in Peking sauce. The sweetness of the sauce compliments the savoriness of the beef wonderfully. Not only that, but this type of marinade is also suitable for vegetables, noodles and rice dishes too! So if you’re looking for something new and exciting, give Peking sauce a try – it will bring your cooking up another level!
As a stir-fry sauce
Peking Sauce is a sweet, spicy, and slightly sour Chinese-style condiment made from sugar, soy sauce, vinegar and several seasonings. It is sweeter than regular soy sauce and adds an interesting flavour to dishes. Peking Sauce can be used as a marinade or stir-fry ingredient for vegetables or meat dishes.
When using Peking Sauce as a stir fry sauce in vegetable or meat dishes, it must be added at the end of cooking so that the soybeans don’t turn bitter from prolonged heat exposure. The texture should be slightly thickened when adding the sauce to the stir fry. It should not clump too much nor water down the dish. When added correctly, it should provide a unique flavour layer to any dish that needs sweetening up or moistening with its specific Asian profile of tastes.
