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Plum sauce

From Wikipedia, the free encyclopedia

Chinese condiment

This article is about Chinese plum sauce. For Korean plum syrup, seeMaesil-cheong. For Japanese pickled plums, seeUmeboshi.

Plum sauce

A jar of plum sauce

Traditional Chinese

蘇梅醬

Simplified Chinese

苏梅酱

Transcriptions
Standard Mandarin
Hanyu Pinyin	sūméijiàng
Yue: Cantonese
Jyutping	sou1 mui4 zoeng3
Southern Min
Hokkien POJ	soo-muê-chiùⁿ

Plum sauce is a viscous, light-brownsweet and sour condiment. It is used inCantonese cuisine as adip for deep-fried dishes, such asspring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweetplums or other fruit such aspeach,pineapple orapricot, along withsugar,vinegar,salt,ginger andchili peppers.^[1]^[2]

Detroit-style plum sauce is a variation ofChinese-American plum sauce found in most Chinese restaurants in thesoutheastern Michigan area. It is a watery, sweet,vinegar-based sauce that offers a much weaker flavor compared to traditionally prepared plum sauce.^{[citation needed]}