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Okay, all these answers have strange spellings, it should be spelt Hoisin sauce, and should say 海鲜酱 on the bottle, it means "Seafood sauce" though contains no seafood, it's about 50% sugar. In Australia this is what you'll find in restaurants, and you'll be able to find the Lee Kum Kee brand at Chinese shops, and probably also in Coles: Actually, ...


It is true that traditionally Peking Duck is eaten with Hoison Sauce or Duck Sauce, however based on your description it doesn't sound like either of these. Hoisin Sauce is really thick, and Duck Sauce isn't a dark color. However I know that a lot of Chinese restaurants have special base brown sauce they use by combining (different ratios for different ...


My grandson adores duck pancakes so I tend to buy Sweet Hoisen Sauce in a squeezy bottle from the Asian supermarket. However, assuming this isn't easily available you can take any shop bought Duck / Hoisen sauce and customise although they tend to be very strong. I find mixing in some runny honey works best to counteract the strength. Ideally, heat a ...


In America that sauce is hoisin sauce or possibly (very much less likely) duck sauce or plum sauce. Any of these can be found for purchase easily, or they can be made from scratch.

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