Pure chili oil is another popular option. Steamed prawn dumplings (har gow) and steamed pork dumplings (siu mai) are good candidates to go with these thick, chili-based sauces. It can be used interchangeably with Chinese-style sriracha chili sauce, depending on a restaurant’s preference.ĭoubanjiang is much more savory, while sriracha has more of a spicy kick. Hong Kong–style doubanjiang is a paste-like, savory-spicy sauce made from different types of beans, and it is commonly used as a condiment for dumplings and noodle dishes. (Photo: Getty Images) Doubanjiang / Chili Sauce / Chili Oil The vinegar is usually served with strips of finely sliced ginger to balance out its tanginess. Black Rice Vinegarīlack rice vinegar is similar to balsamic in character and is a popular condiment for jiaozi dumplings and Shanghainese xiaolongbao. The sauce is savory and slightly spicy and goes particularly well with more mildly flavored dishes like pan-fried “turnip” (daikon radish) cakes or pan-fried rice noodle rolls (cheung fun). It’s made from chopped-up pieces of conpoy (dried scallop), dried shrimp and other spices, and it is dense and oily in composition. XO sauce is used both as a condiment and as a main ingredient in stir-fries and other Cantonese dishes. The intensely flavored sauce adds a sharp new dimension to the foods it accompanies. Today, Worcestershire sauce is paired with steamed beef balls and deep-fried spring rolls. Originating in England and made from different types of vinegars, anchovies and a whole bunch of different ingredients, Worcestershire sauce was exported to Hong Kong and eventually found itself a permanent foothold in the world of dim sum. Worcestershire sauce is dark brown in color and particularly tangy in flavor. (Photo: Getty Images) Worcestershire Sauce Used as a condiment, light soy sauce can be drizzled on steamed rice noodle rolls, steamed rice pots with meats (such as spare ribs or chicken and mushroom) and bowls of congee, among other dim sum dishes. Watery-thin and sharply savory compared to its “dark” and milder counterpart, light soy sauce is the quintessential flavor agent for many classic Chinese dishes. Light Soy Sauceĭon’t be fooled: The “light” in light soy sauce refers to its color rather than its flavor. Use this quick guide to make sure you pair the right sauce with the right dish. Hongkongers love their sauces, and this is definitely evident at dim sum.

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