7 Chinese Sauces You’ll Always Want in Your Fridge

Whether it's to accompany your hot pot meal or your rice, noodles, or dumplings, a good Chinese table sauce can transform even the simplest meal. Everyone has a few favorites they never let run out. Here are 7 favorites.

While scrolling Chinese social media today, I spotted a post by a Weibo user from Hubei named "Watermelon Girl" (西瓜西瓜姐姐呀) who shared the four sauces she always keeps in her fridge, "the kind I replace immediately as soon as they run out."

Before highlighting her tips on the must-have sauces, I'll share some of mine.

(Although any of these can also be used for hotpot dipping sauces, they're commonly used with rice, noodles, dumplings, etc. If you're specifically looking for hotpot dipping sauce, check out our article here.)

1. Laoganma's Crispy Chili

The Chinese table sauce that is always in my fridge is the Spicy Chili Crisp (香辣脆油辣椒) by Laoganma (老干妈), the famous chili oil brand from Guizhou. The Spicy Chili Crisp is made from soybean oil, is chunkier than a standard dipping sauce, and can be used for practically anything. I sometimes mix it with some soy and vinegar to turn it into a hotpot dipping sauce, but I also like to eat it with rice, noodles, vegetables, eggs, etc (and you'd be surprised how tasty it is with cottage cheese and cucumber!).

2. Cuihong Mala Chili Oil

I also always have red chili oil in my fridge. I vary the brands depending on whatever's a good deal to buy in the moment, but this Cuihong Mala Chili Oil (翠宏麻辣红油) is currently in my fridge and, unlike Laoganma, is primarily a spicy sesame oil that's mala (numbing-spicy) and quite versatile. Add it to your hotpot dipping sauce (combine with some soy, vinegar, spring onions, garlic), or pour some over your noodles. Also nice with cold dishes, like a spicy salad with shredded chicken.

3. Chuanwazi Double-Pepper Sauce

I also like the Chuanwazi Double-Pepper Sauce (川娃子双椒酱), which combines green and red pickled and fresh chilies with garlic. It's different from the oil chili sauces. It's more sour, fresher, and more garlicky. This is more suitable as a dipping sauce or a condiment for meat, fish, dumplings, rice, and tofu.

Now let's get to the sauces mentioned by "Watermelon Girl" (link to original post).

4. Sanwu Mala Xiang

She mentions Sanwu Mala Xiang (三五麻辣香), which is a ready-made Chongqing-style mala seasoning paste with lots of Sichuan peppercorns that can function as a dipping condiment, noodle sauce, and cooking base - she loves it as a go-to dipping sauce for pan-fried dumplings.

5. Qiongjiangwang Hainan Wild Chili Sauce

Then there's the Qiongjiangwang Hainan Wild Chili Sauce (琼酱王海南野山椒酱), which is a table essential from Hainan containing locally grown Hainan wild chilies (fermented), garlic, vegetable oil, vinegar, and seasoning. Perfect to match with Hainan rice noodles.

6. Yuchuxiang Extra-Hot King

The Yuchuxiang Extra-Hot King (御厨香特辣王) tastes quite similar to the wild chili sauce, but it’s hotter and has a richer, more fragrant oiliness. She writes: "If you can handle more heat, get this one. It’s also fantastic."

7. Changxiangsi Beef Sauce

Lastly, Changxiangsi Beef Sauce (尝香思牛肉酱) is made in Hubei. This is a chunky & mildly spicy condiment that contains large chunks of beef, soybeans, and peanuts, and is best eaten with steamed buns, rice, or noodles. Also goes great with congee!