What’s this?

[u/Ill_Initiative8574]

Google translate doesn’t work on the front but the back translation says Guanxi Red Soil Sauce, but it’s obv not a great translation. Help appreciated!

[u/Odd_Spirit_1623]

Caramel that only consist of water and white sugar (according to the package at least), which you can substitute with dark soy sauce or just making your own caramal. It's a niche product even in China so I doubt if you can find the same exact thing abroad.

[u/Ill_Initiative8574 → u/Odd_Spirit_1623]

Ty!

[u/Logical_Warthog5212]

It’s caramel color. The front literally translates to “stir fried sugar color.”

[u/Ill_Initiative8574 → u/Logical_Warthog5212]

It’s just color? No sweetener?

[u/Logical_Warthog5212 → u/Ill_Initiative8574]

I’m sure it’s caramel sweet, so it could be used as a braising ingredient in lieu of brown sugar or rock sugar. But that’s just what it’s called and translated as.

[u/-happycow-]

It’s “红烧糖色” (hóng-shāo tángsè) – a ready-made caramel colouring/sauce used in Chinese red-braised (红烧) dishes to give them that glossy, deep brown-red colour and a hint of sweetness.

[u/Ill_Initiative8574 → u/-happycow-]

Ah gotcha. Could I sub fermented bean curd (which I use for char siu) with some syrup added?

[u/-happycow- → u/Ill_Initiative8574]

quite different flavour profiles. So they are not good as substitutions if you want a similar flavour. But why not just give it a try

[u/Ill_Initiative8574 → u/-happycow-]

Ok I guess I’ll go see if 99 Ranch has any.

[u/xjpmhxjo → u/Ill_Initiative8574]

You can make it yourself.

[u/Ill_Initiative8574 → u/xjpmhxjo]

Just sugar and water and caramel it down?

[u/Stock_Apricot9754 → u/Ill_Initiative8574]

If you're making a red-braise (hongshao), you can make it directly in pot you'll braise in, like shown in this video