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 or other fruit such as 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