| Hoisin sauce | |||||||||||||||||||||
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 Deep-fried jiaozi with hoisin sauce | |||||||||||||||||||||
| Chinese name | |||||||||||||||||||||
| Traditional Chinese | 海鮮醬 | ||||||||||||||||||||
| Simplified Chinese | 海鲜酱 | ||||||||||||||||||||
| Literal meaning | seafood sauce | ||||||||||||||||||||
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| Vietnamese name | |||||||||||||||||||||
| Vietnamese alphabet | tương đen | ||||||||||||||||||||
| Hán-Nôm | 醬𪓇 | ||||||||||||||||||||
| Literal meaning | black sauce | ||||||||||||||||||||
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar are also commonly added.