Plum sauce

This article is about Chinese plum sauce. For Korean plum syrup, see Maesil-cheong. For Japanese pickled plums, see Umeboshi.

Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweet plums aswell as some brands and recipes that include other fruit such as apple,peach, pineapple or apricot, along with sugar, vinegar, salt, ginger and chili peppers.^[1][2]

Plum sauce
A jar of plum sauce
Traditional Chinese	蘇梅醬
Simplified Chinese	苏梅酱
Transcriptions Standard Mandarin Hanyu Pinyin sūméijiàng Yue: Cantonese Jyutping sou1 mui4 zoeng3 Southern Min Hokkien POJ soo-muê-chiùⁿ

Detroit-style plum sauce is a variation of Chinese-American plum sauce found in most Chinese restaurants in the southeastern Michigan area. It is a watery, sweet, vinegar-based sauce that offers a much weaker flavor compared to traditionally prepared plum sauce.^{[citation needed]}

Chicken in plum sauce

See also

• Duck sauce: an American-Chinese sweet sour fruit sauce
• Sweet and sour sauce: several kinds
• Tkemali: plum sauce of Georgia (Caucasus)
• Mumbo sauce: trade name of an American sauce
• Hoisin sauce: sauce based on fermented soybean paste
• Oyster sauce
• Siu haau sauce: a primary Chinese barbecue sauce
• Soy sauce: a saline sauce based on fermented soybean
• Chamoy: a Mexican savory fruit sauce
• List of dips
• List of Chinese sauces
• List of sauces