Editing Sauce (section)

=== Chinese ===
{{seealso|List of Chinese sauces}}
There are many varied cuisines in China, but many of them compose dishes from sauces including different kinds of [[soy sauce]], [[fermented bean paste]] including [[doubanjiang]], [[Chili sauce and paste|chili sauces]], [[oyster sauce]], and also many oils and vinegar preparations. These ingredients are used to build up a range of different sauces and condiments used before, during, or after cooking the main ingredients for a dish:

* Braising sauces or marinades (卤水)
* Cooking sauces (调味)
* Dipping sauces (蘸水)

In some [[Chinese cuisine]]s, such as [[Cantonese cuisine|Cantonese]], dishes are often thickened with a slurry of [[Corn starch|cornstarch]] or potato starch and water.