bony, and odorous. In Japan, fish sauce is called gyoshō (魚醤); another name is uoshōyu (魚醤油). There are several variations used in regional cuisines...

on baerong (배롱, 焙籠) on fire Jangpo (장포, 醬脯) – seasoned with aged soy sauce, massaged, and dried Jangpo (장포, 醬脯) – thick slices of lean meat is repeatedly...

is considered almost as old as soy paste—a type of fermented paste (jiang, 醬) obtained from soybeans—which had appeared during the Western Han dynasty...

associated with cuisine of certain Teochew groups is shacha sauce (沙茶酱; 沙茶醬; shāchá jiàng). It is made from soybean oil, garlic, shallots, chilies, brill...

(膾：春用蔥，秋用芥、豚；春用韭，秋用蓼。) Nei Ze (內則), Book of Rites. (食不厭精，膾不厭細。食饐而餲，魚餒而肉敗，不食。色惡，不食。臭惡，不食。失飪，不食。不時，不食。割不正，不食。不得其醬，不食。) Xiang Dang (鄉黨), The Analects. 江 (Chiang), 雅茹 (Ya-ju)...

used in all aspects of the region's cuisine. Red yeast rice (红麴/红糟酱; 紅麴/紅糟醬; hóngqū/hóngzāojiàng; ângkhak/ângchauchiòng) is also commonly used in Fujian...

shell (蟶子), crab (蟹), prawn (蝦), chicken sausage (雞肉腸仔) and dace fishball (魚旦) Noodles are served either in soup broth or fried. These are available as...

醎 醏 U+919x 醐 醑 醒 醓 醔 醕 醖 醗 醘 醙 醚 醛 醜 醝 醞 醟 U+91Ax 醠 醡 醢 醣 醤 醥 醦 醧 醨 醩 醪 醫 醬 醭 醮 醯 U+91Bx 醰 醱 醲 醳 醴 醵 醶 醷 醸 醹 醺 醻 醼 醽 醾 醿 U+91Cx 釀 釁 釂 釃 釄 釅 釆 采 釈 釉 释...

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(2006), p. 81. Crawford and Lee, (2003). Crawford and Lee, (2003), p.90 장 醬 [Jang] (in Korean). Nate / Encyclopedia of Korean Culture. Archived from the...

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