Somebody must know this

[snousle]

What 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?

Comments

[equinas.livejournal.com]

There were some direct-from-china brands from that new Asian store in Seattle that Booga brought down for Thanksgiving. The sesame oil and ginger paste were especially fantastic.