Traditional Chinese How to prepare several sauces: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese How to prepare several sauces. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2388 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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How to prepare several saucesA variety of sauces with unique flavors are indispensable for cooking delicious meals. However, currently there are only a few commercial sauces on the market such as soy sauce, vinegar, and chili oil, which are far from meeting the requirements. The following introduces several preparation methods of flavor juice. The raw materials are easy to obtain and the preparation method is simple. They can be made by families and used as a reference for township enterprises to develop new products.1. Sweet and sour juice (Cantonese style) Place a wok over medium heat, …

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