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     Title: About Soy Bean Sauces
Categories: Beans, Condiments, Sauces, Chinese, Info
     Yield: 1 Servings

     1    Info file

 Jeung Yow: Soya Sauce.  Almost black sauce from soya beans.

 Ho-Yow: Oyster Sauce.  Grayish Brown liquid

 Fooh Yu: Bean Curd Cheese: Tofu-like fermented in strong wine

 Naam Yu: Bean-Curd Cheese, Eastern style. Prepared in a brick-red
 sauce.

 Saang See Jeung: semi-solid mass of aromatic beans.

 Dow See: tiny fermented black beans.

 Hoy Sien Jeung: your hoisin sauce.


 From: Skeeter

 This is what my encyclopedia of Oriental Cooking says about brown-bean
 sauce.

 "Soy Bean Paste (sauce), also known as 'brown bean sauce', is sold in
 cans and jars in Chinese food stores.  Being a paste (sauce) rather
 than a liquid, it is often used instead of soy sauce when a thicker
 sauce is required in stir-fry cooking.  Because of its saltiness, soy
 bean paste acts as a preservative and is therefore often cooked with
 meat to be served cold later."


 Kevin & Dail united in Christ wrote:

 OK, these questions are getting tougher, but here goes. According to
 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller, brown
 bean sauce is:

 Thick, spicy, aromatic paste made with yellow beans, flour and salt,
 fermented in a semi-mash. Adds salty, full-bodied flavor to foods.
 Used to season fish, beef and duck; also bean curd and bland
 vegetables. (Cannot be used as a table condiment; must always be
 cooked.) Often used interchangeably with fermented black beans.
 Available in cans and jars.

 From: Kevin & Dail united in Christ

 U/l to NCE by Burt Ford 6/99.

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