Editing Cantonese cuisine (section)

=== Sauces and condiments ===
In Cantonese cuisine, ingredients such as [[sugar]], [[Edible salt|salt]], [[Soy sauce#Chinese|soy sauce]], [[Huangjiu|rice wine]], [[corn starch]], [[vinegar]], [[scallion]] and [[sesame oil]] suffice to enhance flavour, although garlic is heavily used in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odours. [[Ginger]], [[chili pepper]]s, [[five-spice powder]], powdered [[black pepper]], [[star anise]] and a few other spices are also used, but often sparingly.

{| class="wikitable"
! English !! Traditional Chinese !! Simplified Chinese !! Jyutping !! Pinyin 
|-
| [[Douchi|Black bean sauce]] || {{lang|zh-hant|蒜蓉豆豉醬}} || {{lang|zh-hans|蒜蓉豆豉酱}} || syun3 jung4 dau6 si6 zoeng3 || suànróng dòuchǐjiàng
|-
| [[Char siu|Char siu sauce]] || {{lang|zh-hant|叉燒醬}} || {{lang|zh-hans|叉烧酱}} || caa1 siu1 zoeng3 || chāshāojiàng
|-
| [[Chu hau paste]]|| {{lang|zh-hant|柱侯醬}} || {{lang|zh-hans|柱侯酱}} || cyu5 hau4 zoeng3 || zhùhóujiàng
|-
| [[Hoisin sauce]] || {{lang|zh-hant|海鮮醬}} || {{lang|zh-hans|海鲜酱}} || hoi2 sin1 zoeng3 || hǎixiānjiàng
|-
| [[Master stock]] || {{lang|zh-hant|滷水}} || {{lang|zh-hans|卤水}} || lou5 seoi2 || lǔshuǐ
|-
| [[Oyster sauce]] || {{lang|zh-hant|蠔油}} || {{lang|zh-hans|蚝油}} || hou4 jau4 || háoyóu
|-
| [[Plum sauce]] || {{lang|zh-hant|蘇梅醬}} || {{lang|zh-hans|苏梅酱}} || syun1 mui4 zoeng3 || sūméijiàng
|-
| [[Vinegar#Flavored vinegars|Red vinegar]] || {{lang|zh-hant|大紅浙醋}} || {{lang|zh-hans|大红浙醋}} || daai6 hung4 zit3 cou3 || dàhóngzhècù
|-
| [[Shrimp paste#Hom ha|Shrimp paste]] || {{lang|zh-hant|鹹蝦醬}} || {{lang|zh-hans|咸虾酱}} || haam4 haa1 zoeng3 || xiánxiājiàng
|-
|Shrimp paste block
|蝦膏
|虾膏
|haa1 gou1
|Xiāgāo
|-
| [[Sweet and sour#Chinese cuisine|Sweet and sour sauce]] || {{lang|zh-hant|糖醋醬}} || {{lang|zh-hans|糖醋酱}} || tong4 cou3 zoeng3 || tángcùjiàng
|-
|}

<gallery widths="175" arrow="6">
File:Macharsiew by daxiang stef.jpg|[[Char siu]] is often marinated with [[plum sauce]] and [[honey]] for sweet flavour
File:Steamed Oysters.jpg|Oysters steamed in two ways: with ginger and garlic, and in [[Douchi|black bean sauce]] 
</gallery>