Peking sauce is used in Chinese cuisine, most commonly in Beijing-style cookery. This sauce is sweet and slightly spicy, and it is frequently compared to barbecue sauce because it is used with grilled and roasted meats. It is often created using a base of ingredients like vinegar, soy sauce or paste, and other spices. Many people use it as a dipping sauce for various dishes, as a marinade before cooking, or to brush onto food while it cooks.
Origins and classifications:
In English, Beijing has historically spelled “Peking,” and its use may still be observed in the titles of some renowned dishes, such as “Peking duck,” a typical meal made with Peking sauce. In English, people may refer to both hoisin sauce and mian tian Jiang as Peking sauce, which can be confusing. Although they have varied flavors and are not identical, these two sauces are surprisingly close.
Many people use the sauce to dip a variety of things in, and it can also be added to fried foods and other dishes in addition to Peking duck. The sauce is commonly used as a condiment for Chinese chives pancakes, which are eaten alongside a variety of Chinese meat and vegetable dishes. It can be used as a marinade or glaze on the grill, either before or after grilling.
- This sauce can be used in a variety of meals, including fried foods.
- Soy sauce is a popular element in the preparation of Peking sauce.
- Peking duck is traditionally served with a dipping sauce called Peking sauce.
- 1 tbsp. hoisin sauce, commonly known as Peking sauce
Most Peking sauce recipes call for a soy-based paste. The majority of Beijing dishes call for garlic chili sauce.
Flavors & Ingredients
Although different cooks have their own recipes for Peking sauce, it typically comprises chili peppers, garlic, and soybean paste or sauce that has been seasoned with vinegar, sugar, and various spices. The spices and flavors used in it, like in American barbecue sauce, can vary greatly, and many cooks take pride in their original formulations. This sauce is naturally salty and sweet, but it also features umami, or the “fifth flavor,” which stands out for its saltiness.
When purchasing the sauce, consumers should be informed that it may include wheat, which may cause problems for those with gluten sensitivity or allergies. Wheat is frequently used as a filler in the production of fermented soy foods such as soy sauce. It not only saves money but also provides a distinct flavor. People who are gluten intolerant should read labels carefully and look for gluten-free goods nonetheless, it is generally safe for vegetarians because it does not normally contain animal products.
Packaging and home-cooked variations
This sauce is commonly found in grocery shops alongside other Chinese or Asian dishes. If you have access to soy sauce or fermented soybean paste, you can make your own fresh sauce to taste. Freshly produced sauces can be stored in the refrigerator for several days and frozen for later use. Peking sauce, like barbecue or other homemade sauces, has a broad variety of recipes, with small differences in the ingredients or quantity of spices used.