Shacha Sauce is primarily used in the cuisines of Fujian, Teochew (Chaozhou), and Taiwan. It adds umami flavor to many dishes, including soups, meat marinades (i.e. as a rub for roast meats, which is probably how it got its English translation to “Chinese BBQ Sauce”), stir-fries, and dipping sauces. - from The Woks of Lifehttps://thewoksoflife.com/shac...
The taste of sacha sauce is complex and multilayered. When you first open the container, you’ll need to give it a good mix to incorporate the thick brown paste at the bottom with the layer of oil on top. At first it tastes very umami-forward with a slightly briny flavor—reminiscent of Japanese katsuobushi—from the dried shrimp and brill fish. But it has a subtly sweet finish (even though sugar is not an ingredient). It’s this combination of flavors that makes sacha magical and versatile. - from Bon Appetit. Read more about this condiment here:https://www.bonappetit.com/sto...
