This book includes over sixty commonly used, practical, and best-selling Chinese sauces, systematically divided into two main sections—hot dish sauces and cold dish sauces. The sauces cover a wide variety of flavors, including but not limited to sour and spicy, sweet and sour, salty and savory, sweet and spicy, fragrant and spicy, and numbing and spicy. These recipes include classic Sichuan pepper sauce, Kung Pao sauce, three-cup sauce, fragrant and spicy sauce, chopped chili sauce, and sizzling sauce, as well as currently popular yellow pepper sauce, seafood dipping sauce, marinated sauce, and sour soup sauce.
本书收录六十余款常用、实用且旺销的中餐酱汁，系统分为两大板块——热菜酱汁与凉菜酱汁，其中涉及味型多样，包括但不限于酸辣味、酸甜味、咸鲜味、甜辣味、香辣味、麻辣味等，这些配方中，既囊括了经典的椒麻酱、宫保汁、三杯汁、香辣酱、剁椒酱、啫啫酱，又收录了当下流行的黄椒酱、海鲜捞汁、醉汁、酸汤酱等。
本书收录六十余款常用、实用且旺销的中餐酱汁，系统分为两大板块——热菜酱汁与凉菜酱汁，其中涉及味型多样，包括但不限于酸辣味、酸甜味、咸鲜味、甜辣味、香辣味、麻辣味等，这些配方中，既囊括了经典的椒麻酱、宫保汁、三杯汁、香辣酱、剁椒酱、啫啫酱，又收录了当下流行的黄椒酱、海鲜捞汁、醉汁、酸汤酱等。
