Brown sauce, white sauce; stir fry sauce, mother sauce. The internet is collectively convinced of their 'thing-ness'. Are they right?0:00 - Is Brown Sauce Really a Thing?1:50 - What is Chinese "white sauce"?3:26 - Making white sauce5:27 - What is Chinese "brown sauce"?7:06 - Recipe for one possible seasoned soy sauce8:16 - Making a brown sauce9:34 - Thickening before storage?FULL WRITTEN RECIPEAs before, the full written recipes for the two dishes are over here on Substack (free, if it had to be said):https://open.substack.com/pub/chinesecookingdemystified/p/wtf-is-chinese-brown-sauceINGREDIENTS FOR THE SEASONED SOY SAUCE* Dried Shiitake Mushroom (), 2* Water, 2 cupS* Ginger, 1 inch. Smashed.* Scallion, 1 sprig. Tied in a knot.* Soy sauce (), 1/6 cup tsp.* Oyster sauce (), 2 tbsp* Liaojiu a.k.a. Shaoxing wine (/), 1 tbsp* Dry Seasoning: Sugar, 1 tsp; Chicken Bouillon Powder (), tsp; Salt, 1/8 tsp; MSG (), 1/8 tsp______And check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedOutro Music: by Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=913s