Duck sauce

This article is about the condiment used in American Chinese cuisine. For the orange sauce used with duck in French cuisine, see duck à l'orange. For the electronic music duo, see Duck Sauce.
Duck sauce
Packets of duck sauce
Traditional Chinese酸梅醬
Simplified Chinese酸梅酱
Literal meaningsour plum sauce
Transcriptions
Standard Mandarin
Hanyu Pinyinsuān méi jiàng
Yue: Cantonese
Jyutpingsyun1 mui4 zoeng3
Wonton strips served with duck sauce and hot mustard at an American Chinese restaurant.

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip[1] for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken,[2] fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder. It may be used as a glaze on foods, such as poultry.[3] Despite its name, the sauce is not prepared using duck meat; rather it is named as such because it is a common accompaniment to Chinese-style duck dishes. [4]

  1. ^ Dimmick, T. (2003). The Complete Idiot's Guide to 5-Minute Appetizers. Alpha Books. p. 99. ISBN 978-1-59257-134-5.
  2. ^ Cite error: The named reference Platkin 2008 was invoked but never defined (see the help page).
  3. ^ Geller, J. (2007). Quick & Kosher: Recipes from the Bride who Knew Nothing. Feldheim. p. pt121. ISBN 978-1-58330-960-5.
  4. ^ Cite error: The named reference DeMattia was invoked but never defined (see the help page).