hoisin vs. plum sauce | ehow - chinese restaurant vegetable dishes

Seafood sauce and plum sauce are two of the most popular condiments in China, used to season, marinade and strengthen egg rolls for vegetable dishes.
While seafood and plum sauces are sometimes mistaken for another, their flavor features are not interchanged.
Seafood sauce is a perfect combination of salty and sweet flavors.
An unaccustomed palette may be easier to get a slightly sweeter, gentler plum blossom.
Seafood sauce has traditionally been made from sweet potatoes, but most recipes today use soy sauce with distilled vinegar, garlic, chili and sugar.
Honey, peanuts and sesame oil are optional ingredients.
On the other hand, the plum sauce is based on the preserved fruit.
Plums are the most common, but peaches or apricots are also available.
Sugar, ginger, vinegar and chili powder can add flavor.
Both sauces are brown, but the color of the seafood sauce will be deeper.
They are usually thick, although the viscosity changes with different recipes.
Due to its popularity, seafood sauce is sometimes referred to as the Chinese version of the American staple barbecue sauce.
Hoisin translated into "seafood" has never been prepared from fish.