Chinese Sauces

On the jar: XO IBRICO

Dabiz Muñoz's Iberian XO sauce for skate.

On the jar: CHILI OIL

Kawada's chili oil, Sazenka-style.

On the jar: TIANJIANGYOU

A chef-cited tare worth keeping on hand.

On the jar: OYSTER STIR

Jian Jieming's oyster sauce for beef stir-fry.

On the jar: BLACK BEAN

Andrew Wong's fermented black bean stir-fry sauce.

On the jar: BEEF XO

Andrew Wong's beef 'XO' sauce for rice & noodles.

On the jar: GINGER-SOY

Chang's condiment for noodles, rice & grilled meats.

On the jar: GINGER-SCALL

Yao's ginger-scallion relish for steamed fish, vegetables.

On the jar: GINGER-SOY

Jon Yao's spiced dressing for Kato's albacore tartare.

On the jar: SPICY CHINES

Heat and acid for eggs, tacos, and bowls.

On the jar: GINGER-SCALL

Chang's condiment for noodles, chicken & rice.

On the jar: SHERRY-PEANU

Brandon Jew's sherry-peanut vinaigrette for roasted squab.

On the jar: HOT-SOUR

Hu Zhuyong's hot-sour finish for soup or broth.

On the jar: BRAISED

Dong Zhenxiang's dark braise for sea cucumber.

On the jar: BITTER-MELON

Ming Court's braise sauce for bitter melon.

On the jar: CLAM-STOCK

Yip's clam-stock soy seasoning for sticky rice.

On the jar: PICKLED

Lin's pickled red onion for beef tartare.

On the jar: HOISIN MUSTA

Ming Tsai's sweet-tangy hoisin mustard sauce.

On the jar: BLACK

Joanne Chang's black pepper-scallion sauce for noodles.

On the jar: GINGER-SOY

Joanne Chang's ginger soy glaze for salmon, rice bowls.

On the jar: DAN DAN

Jing Gao's dan dan noodle sauce for noodles.

On the jar: WONTON

Fuchsia Dunlop's wonton chili-oil dressing for dumplings.

On the jar: STRANGE-FLAV

Fuchsia Dunlop's numbing-sweet strange-flavor sauce.

On the jar: GINGER-SOY

The dressing from McKinnon's dumpling salad.

On the jar: CHAR SIU

Hetty Lui McKinnon's char siu sauce for eggplant & tofu.

On the jar: SMACKED

Hannah Che's smacked cucumber dressing for cucumber salad.

On the jar: COLD-TOSSED

Hannah Che's enoki-cucumber sauce for cold noodle salads.

On the jar: DAN DAN MIAN

Rosheen Kaul's dan dan mian sauce for noodle bowls.

On the jar: FERMENTED

Rosheen Kaul's fermented chilli dip for dumplings.

On the jar: GINGER-SOY

Kaul's soy dressing from her stir-fried zucchini.

On the jar: SOY-GARLIC

Che's soy-garlic sauce for steamed eggplant.

On the jar: BUCKWHEAT

Che's chile-vinegar sauce for buckwheat noodles.

On the jar: GINGER-SOY

Che's fish-fragrant sauce for eggplant.

On the jar: KUNG PAO

King's Kung Pao sauce for stir-fries.

On the jar: FRIED GARLIC

Eng's fried garlic-tahini dressing for a tofu salad.