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
Wasabi liquid formulation
Cusine in Hindi can be called as 'pakwan' but mostly cusines are refered in the name itself - like ' chalo muglai ya Chinese khane chalte hai'
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
The lowest sodium Chinese sauce available on the market is typically a low-sodium soy sauce or a reduced-sodium teriyaki sauce. These options have less sodium compared to traditional soy sauce or teriyaki sauce.
D. J. Cusine has written: 'Standard securities'
Soy sauce is high in sodium but not cholesterol.
Some delicious low sodium Chinese sauces you can use in your cooking are low sodium soy sauce, oyster sauce, hoisin sauce, and black bean sauce.
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.
Hoi sin sauce is made out of soy beans and plum sauce is made out of Chinese plums, chilli and ginger.
A sauce made from soy, garlic, chili etc, used in Chinese cooking.