Somebody must know this
Jan. 16th, 2012 08:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snousleWhat do high-end Chinese chefs do for sauces? I cannot believe they are buying Kikkoman oyster sauce or Dynasty black bean and garlic sauce. They suck. Yet I don't know of any alternatives. Do they do their own fermentation? Do they import it? Do they buy it off the secret Chinese version of Amazon that white people aren't allowed to see?
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no subject
Date: 2012-01-17 09:08 am (UTC)I grew up with Cream Of Vegetable soup. I discovered a local Chinese restaurant that knew exactly how to make it. Unfortunately, they went out of business shortly thereafter, and I haven't had any success in finding another restaurant.
It's thick and creamy and has a certain flavor. That's all I know.