Ginger Paste Sauce
ガチョウ肉と相性宇宙一！生姜の辛味と甘みが交差する台湾特製のディップ
Description
Taiwan's unique ginger sauce blending massive grated (or julienned) ginger base with Jiangyou Gao (sweet thick soy), a little vinegar, and sesame oil.
Classification: For Adults,Ginger Sauce,Taiwanese Ginger Dip
Shops selling Ginger Paste Sauce
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Grated (or shredded) ginger
- Thick soy sauce
- Vinegar
- Sesame oil
- Sugar
Instructions
- [Usage Secret]
- [Goose Meat Rule] Always served with boiled (or smoked) goose meat at Taiwanese goose specialty shops. Ginger's vivid heat cleanly washes away the rich goose fat, while Jiangyou Gao's sweetness elevates meat umami.
- [Baiqierou (Boiled Pork)] For lunches where garlic sauce (Suanrong Jiang) breath is a concern, dipping in this ginger sauce instead is working Taiwanese wisdom.
- [Xiaolongbao Flavor Change] The tabletop mix of shredded ginger, soy, and black vinegar is essentially a simplified version of this sauce.
Learn more Substitutes, pairings, tips
Key spices
Vivid ginger aroma and refreshing heat
Substitutes at Japanese supermarkets
Mix grated ginger and sweet soy sauce (or Ponzu)
Pairing
Goose meat, Baiqierou (Boiled pork), Xiaolongbao
Trivia
[For Adults] Taiwanese highly value ginger's 'body-warming' effects, consuming it massively as an 'edible sauce', not just for deodorizing. Pairing with fatty meat (especially goose, duck, pork belly) creates not an addition, but a 'multiplication' of deliciousness—the golden rule of Taiwanese gastronomy.
Eating tips & etiquette
[Unique Eating] Top Taiwanese cold tofu (Pidan Doufu) heavily with this Jiangni Jiang instead of Pidan, eating it refreshingly as 'Ginger-flavored Cold Tofu'!
Allergen
Soy, Wheat (from soy sauce), Sesame