Description
Soy taste is one of the essential tastes of Taiwanese cuisine. It is salty and sweet, and the texture is thick. The consistency is similar to oyster sauce. This strong flavour strongly influences Taiwanese cooking, and it is one of the most widely used ingredients.
When a Taiwanese person has no idea how to flavour a dish, the most common solution is to flavour the dish with soy paste. For example: When Taiwanese cook tofu and green vegetables, chicken, pork, seafood, very often they serve it with soy paste, garlic and some cilantro.
For stir-fried dishes, soy paste is added during cooking, at the same time as adding soy sauce. For other dishes, soy paste is usually added after cooking is complete.
Soy paste is commonly used on stir-fried dishes, sauces, noodles, and street food.
