previously Hong Kong, one photo a day (Feb 13th 2006 — Feb 13th 2008), now posting archive photos of cities I’ve been to
Nothing spectacular, just the usual “army” of condiments we usually have in noodle/congee shops…sesame, sweet sauce, soy sauce, sugar (?), chili sauce, pepper, salt and vinegar. Yikes, but I hope they wipe off those specks on the bottles
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This entry was posted by Lisi on Saturday, May 26th, 2007, at 5:58 pm, and was filed in A bit of traditions.
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I totally agree, Lisi. That should be wiped off. What is the white pattern on the table? It’s not salt/sugar, is it?
PS, I suggest you put this blog URL in your blogger profile ( my web page section), so anyone can easily track you back here after seeing your comment.
May 26th, 2007, at 8:59 pm #They say Chinese cooking uses more variety of sauces than any other. Funny though - after picking up a bottle of my favorite oyster sauce
in a Chinese grocery the other day, I checked out what other sauces are out there in the culinary world. There were sauces for soup, for fish, for beef, for vegetables, etc, etc; but to my horror…at least 95 percent of the sauces on display contain HOT pepper! What a bummer! 
May 26th, 2007, at 9:52 pm #Ben, that is a very worn out table…and yup, done, have added the url, thanks for the reminder…
Walter, that’s interesting, somehow can’t tell there is hot pepper in those sauce at all!
May 27th, 2007, at 9:54 pm #Well, traditional sauces like those made by Lee Kam Kee (oyster, soy, black bean, min see, etc.) are generally not hot of course. But those, especially from the mainland are hot, hot hot! Just look at that red oil in each jar and ingredients list.
May 29th, 2007, at 12:01 am #