Editing Worcestershire sauce (section)

=== Non-fish variations ===

Some "Worcestershire sauces" are inspired by the original sauce but have deviated significantly from the original taste profile, most notably by the exclusion of fish.

[[File:Thai Worcestershire sauce.JPG|thumb|upright=0.4|right|Thai Gy-Nguang brand Formula 2 Worcestershire sauce (2010)]]
{{lang|th-Latn|Gy-Nguang}} ({{langx|th|ไก่งวง}}) Worcestershire sauce has been produced since 1917.<ref>{{cite web |url=http://www.gy-nguang.com/about-gy-nguang.html |title=GY-NGUANG Worcester Sauce |publisher=Tinnakorn Worcester Sauce |website=www.gy-nguang.com |access-date=22 May 2018 |archive-date=23 May 2018 |archive-url=https://web.archive.org/web/20180523011609/http://www.gy-nguang.com/about-gy-nguang.html |url-status=live }}</ref> It relies on soy sauce instead of anchovies for the umami flavour. The company makes two versions: Formula 1 for Asian taste, and Formula 2 for international taste. The two differ only in that Formula 2 contains slightly less soy sauce and slightly more spices.<ref>{{cite web |title=GY-NGUANG Worcester Sauce ingredient |url=http://www.gy-nguang.com/the_secret.html |website=www.gy-nguang.com |access-date=7 November 2019 |archive-date=15 September 2019 |archive-url=https://web.archive.org/web/20190915214525/http://www.gy-nguang.com/the_secret.html |url-status=live }}</ref>

In Japan, Worcestershire sauce is labelled ''Worcester'' (rather than ''Worcestershire''), rendered as {{Nihongo krt||ウスターソース|Usutā sōsu}}. Many sauces are more of a vegetarian variety, with the base being water, syrup, vinegar, puree of apple and tomato puree, and the flavour less spicy and sweeter.<ref>彩流社『ニッポン定番メニュー事始め』澁川祐子　198頁</ref> [[Japanese Agricultural Standard]] defines Worcester-type sauces by [[viscosity]], with Worcester sauce proper having a viscosity of less than 0.2 [[poiseuille (unit)|poiseuille]], 0.2–2.0 poiseuille sauces categorised as {{Nihongo||中濃ソース|Chūnō sōsu}}, commonly used in Kantō region and northwards, and sauces over 2.0 poiseuille categorised as {{Nihongo||濃厚ソース|Nōkō sōsu}}; they are manufactured under brand names such as Otafuku and Bulldog, but these are [[brown sauce]]s more similar to [[HP Sauce]] rather than Worcestershire sauce.

[[Tonkatsu sauce]] is a thicker Worcester-style sauce made from vegetables and fruits and associated with the dish {{lang|ja-Latn|[[tonkatsu]]}}.<ref name="about">{{cite web |url=http://tonkatsu.bulldog.jp/about/ |title=About Tonkatsu |publisher=Bull-Dog Sauce Company |access-date=22 April 2018 |archive-date=2 May 2018 |archive-url=https://web.archive.org/web/20180502120053/http://tonkatsu.bulldog.jp/about/ |url-status=live }}</ref><ref>{{cite web |url=http://www.kikkoman.com/foodforum/spotlightjapan/17.shtml |title=Western Roots, Japanese Taste: Tonkatsu |work=Food Forum |publisher=[[Kikkoman]] |archive-url=https://web.archive.org/web/20110404222642/http://www.kikkoman.com/foodforum/spotlightjapan/17.shtml |archive-date=2011-04-04}}</ref>

[[File:Shanghai Worcestershire Sauce (narrow).jpg|thumb|upright=0.5|A bottle of Shanghainese "spicy soy sauce", Taikang Yellow brand]]

Worcestershire sauce has a history of multiple introduction in Chinese-speaking areas. These sauces, each differently named, have diverged both from the original and from each other:

; Spicy soy sauce ({{zh|s=辣酱油|p=là jiàngyóu}}), Shanghai
: Worcestershire sauce was first produced under this name in 1933 by Mailing Aquarius, then an English-owned company. With Mailing moving to Hong Kong in 1946, the Shanghai branch was nationalised in 1954. Sauce production was transferred to Taikang in 1960. The sauce was reformulated in 1981 under a "nine flavours in one" formula, and again changed in 1990 into two "Taikang Yellow" and "Taikang Blue" varieties.<ref>{{cite web|script-title=zh:上海轻工业志-第一编行业-第二章食品-第二节主要产品- 七.其他食品- 2.辣酱油|trans-title=Shanghai Chronicle of Light Industries, 1.2.2.7.2. Worcestershire sauce|url=http://www.shtong.gov.cn/newsite/node2/node2245/node68930/node68935/node68950/node68954/userobject1ai66580.html|access-date=April 5, 2008|archive-date=3 November 2020|archive-url=https://web.archive.org/web/20201103232837/http://www.shtong.gov.cn/newsite/node2/node2245/node68930/node68935/node68950/node68954/userobject1ai66580.html|url-status=live}}</ref><ref>{{cite web|script-title=zh:上海粮食志 -第七篇粮油工业-第六章产品开发-第一节粮油食品开发-辣酱油|trans-title=Shanghai Chronicle of Food, 7.6.1.x. Worcestershire sauce|url=http://www.shtong.gov.cn/newsite/node2/node2245/node4447/node55208/node55289/node55301/userobject1ai43272.html|access-date=April 5, 2008|archive-date=27 March 2016|archive-url=https://web.archive.org/web/20160327110657/http://www.shtong.gov.cn/newsite/node2/node2245/node4447/node55208/node55289/node55301/userobject1ai43272.html|url-status=live}}</ref> As of 2020, only the yellow variety remains available.
: The Taikang Yellow sauce contains no fish. It is used in [[Haipai cuisine]], especially on pork chops and Shanghainese borscht.<ref name="上海热线">{{Cite web |url=http://hi.online.sh.cn/content/2012-06/15/content_5381184.htm |script-title=zh:舌尖上的海派西餐|trans-title=Haipai western cuisine on tongue-tip|date=15 June 2012|publisher=上海热线|access-date=8 February 2014|url-status=dead |archive-url=https://web.archive.org/web/20130227041600/http://hi.online.sh.cn/content/2012-06/15/content_5381184.htm|archive-date=27 February 2013|quote=上海人的炸猪排裹了厚厚的金黄色面包粉，外脆里嫩，完全不似现在的炸品那么油腻张扬，很多人吃之前上面略微浇一点口感带微酸的辣酱油，这也是上海人独有的吃西餐的诀窍。|trans-quote=The Shanghainese pork chop is heavily breaded in golden-yellow powder, crispy outside while tender on the inside, completely unlike the flagrantly oily fried food of today. Many people add a splash of slightly sour "spicy soy sauce" before eating, a western dining trick specific to the Shanghainese.}}</ref>
: A descendant of an earlier form of the sauce is found in Taiwan as "Mailing spicy soy sauce", originally produced by the HK branch of Mailing. It is found in steakhouses.
; Gip-sauce ({{zh|t=[[wikt:喼汁|喼汁]]|p=jízhī|j=gip1zap1}}), Hong Kong
: This variety is of uncertain etymology: it may have come from ''[[catsup]]'' or the verb ''give''.<ref>{{cite web|title=英式喼汁﹝Worcestershire Sauce﹞|url=http://the-sun.on.cc/cnt/lifestyle/20090630/00479_004.html|website=太陽報|language=zh|quote=此汁於二十世紀傳至中國廣東，並把英國人俗稱為Catsup的Worcestershire Sauce，直譯成喼汁，自此喼汁成為廣東人對Worcestershire Sauce的專用名詞。|trans-quote=This sauce is brought to Canton in the 20th century. The colloquial name "catsup" was directly [phonetically] translated into "gip-sauce", the Cantonese proper noun for Worcestershire Sauce ever since.|access-date=14 March 2019|archive-date=4 July 2017|archive-url=https://web.archive.org/web/20170704112714/http://the-sun.on.cc/cnt/lifestyle/20090630/00479_004.html|url-status=live}}</ref> Save for the Lea & Perrins original sold as a gip-sauce, most varieties of this type have a stronger umami flavour with the addition of soy sauce, fish sauce, and/or [[MSG]]; some commercial varieties forgo fish altogether.<!-- brands checked: Haitian, Haidi, Weidaozai --> This sauce is commonly used in [[dim sum]] dishes such as [[steamed meatball]] and [[spring roll]]s.<ref>{{cite web |title=飲食中的東成西就 |trans-title=Achievements east and west, in food|work=長訊月刊 |url-status=dead |archive-url=https://web.archive.org/web/20150924022853/http://www.goldenage.hk/b5/ga/ga_article.php?article_id=1723 |url= http://www.goldenage.hk/b5/ga/ga_article.php?article_id=1723 |archive-date=2015-09-24|quote=於是,這英國產物真正融入我們的飲食,無論你吃春卷、山竹牛肉,總有支喼汁在旁,或許我們接觸到最西化的 喼汁用法,就是把它加入雞尾酒 Bloody Mary。|trans-quote=So this English product truly blended into our [Hongkongese] diet, with a bottle of gip-sauce next to us whenever we eat spring rolls and steamed meatballs. Probably the most westernised way to use this sauce we see in everyday life is the Bloody Mary cocktail.}}</ref>
; Spicy vinegar ({{zh|t=辣香酢|labels=no}}), Taiwan
: This variety is descended from the Japanese Worcester Sauce via the Kongyen company, originally founded by Japanese businesspeople. It is also known under the name ''Taiwan Black Vinegar'' due to confusion post-WW2.