Its pH value is 3
Because the Chinese Gyoza sauce contains vinegar which contains ethanoic acid. (whose pH value is 3)
pH - around 4.8 color - dark brown
Tomato sauce (without any additives) has an acidic pH.
Add food grade acid (acetic? citric?)
pH= 6.9 - 7.1 on average.
pH=6,4
Soy sauce on the pH scaleis 4.4 - 5.4.
Shanghai sauce is a sauce served with chicken, vegetables, and other dishes. The sauce is commonly used in Chinese cooking. Shanghai sauce does not have the heat that many Chinese food sauces have.
The main sauce used in Chinese cooking is mostly soy but sometimes it may be a duck sauce
pH - around 4.8 color - dark brown
A japanese restaurant
3.82 its on google for proof
Tomato sauce (without any additives) has an acidic pH.
Soy sauce is high in sodium but not cholesterol.
Orange
Though it is not as common in Chinese cooking then in other Asian countries, fish sauce is thought to have originated from ancient China. Since the Chinese had such a major influence in Asian cuisine, I am pretty certain that the Chinese had fish sauce in the 1920s.
According to the University of Cincinnati the average paper test for Barbecue sauce is 3.0, while the meter gave them a 3.79 reading. Different sauces will vary in pH balance.
OK brown sauce is apparently a brand name of a Chinese sauce used in Chinese cuisine. It's much like HP fruity sauce and often used as an alternative to kethcup. It's very popular in the middle east. http://www.psi-test4.ac.psiweb.com/packshots/ok_sauce.htm