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Asian Condiments|Delicious Asian seasoning

2024.09.02

Laoganma has been topping the list of conditions at the SIAL Shenzhen(South China), and almost every Asian household has a bottle of this Asian condiment. Tao Huabi, the founder of Lao Gan Ma, started her business in her late 50s and did not understand brands but created a big brand. There is no background resources, no listed power, completely with the savage growth of "holding a kitchen knife to cut the wire, all the way spark with lightning", she is 68 years old, worth 7 billion. Beyond the legend of Lao Gan Ma, what are some of the favorite Asian condiments at the SIAL Shenzhen(South China)?

 

 

SRIRACHA

 

Popular in Thailand and Vietnam, sriracha has the iconic red rooster on the bottle and is a must-have condiment in every pho store. The name is derived from the seaside town of Lakha in Thailand, but it is now popular that Lakha sauce is from a Vietnamese overseas Chinese company in the United States in Smith, California. However, many Thai restaurants will not use the American version 626, because the taste of the American version is still much worse than the original.

 

 

HOISIN

 

The dark condiment necessary to make meat, whether it is Peking duck, noodles or pork is essential - hoisin sauce! It's found in every pho shop, it's used in cooking and it's an essential condiment in many Asian barbecues. Made from soy, garlic, vinegar and sugar.

 

 

WASABI

 

Original Japanese, sushi restaurant favorite little green bottle - wow, wasabi sauce actually belongs to the mustard (mustard) family, it is not the type of chilli (chilli), it is more like the nose of the hot pepper.

 

 

BANANA KETCHUP

 

Banana ketchup sauce is imported from the Philippines, and it is spicier and sweeter than the ketchup we usually eat. Made with bananas, sugar, vinegar and spices, it is often used by people who eat Filipino food. You can drizzle it on hot dogs, omelet, meat, and the most famous Filipino version of pasta.

 

 

GOCHUJANG

 

Gochujang , you can often see it in a small box in Korean restaurants. It is made from red peppers, fermented soybeans, glutinous rice and is commonly used in bibimbap, pickles and meat. (The funniest point is that the Korean slang word for "little dick" sounds similar to this hot sauce...)

 

 

NUOC MAM

 

nuoc mam is from Vietnam and a lot of people call it fish sauce, but it's not like that. nuoc mam is made with fish paste, lemon, vinegar and sugar and is super strong, so don't break it at home.

 

 

If you want to learn more about the food industry, please visit the SIAL Shenzhen(South China) website to learn more.

 

Source: English Teacher Wang Sisi (public account)

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