Mmmm … Nothing says good eats like soy residue.
Except that in Chinese cooking, it really can. And you very likely have enjoyed that soy residue. Many times and in many ways.
We’re talking about hoisin sauce, a classic ingredient for sauces — both for dipping at the table and basting during cooking — in China.
Hoisin is a thick, dark red-to-brown sauce that blends sweet-spicy-savory flavors, a profile not all that different from ketchup. It is made from the leftover mash of fermented soy beans produced when making traditional soy sauces. That mash is combined with sugar, chiles, garlic, vinegar, salt, sometimes five-spice powder and either flour or cornstarch (to thicken).
Though hoisin is widely used on grilled meats (as a barbecue sauce) and in dipping sauces, it’s best known for a starring role in Peking duck and moo shu pork.