Andrew’s mum always says ‘get the sauce right and the cooking will take care of itself’. What Chinese sauces are available to chefs and home cooks? What are the big differences between Chinese sauces and European sauces? Why are Chinese base stocks different from European versions, and how are they used to lengthen the fermented, umami ingredients at the centre of Chinese sauces? How have Chinese sauces developed through time? Andrew also shares his techniques for enhancing the humble bottle of soy sauce with spices and stock to turn it into a superior condiment for your table.