"Julian Vrieslander" > wrote in
message
...
> In article >,
> hahabogus > wrote:
>
> > Perhaps the sauce was made like in the recipe below? In the pan with the
> > food stuffs, not added from a bottle. I'm not saying the bean sauce
below
> > would taste like what you ate but possibly it was made in a similar
method.
>
> I doubt it was a bottled sauce. Most of the recipes I've seen start
> with black beans or fermented black beans. I've never used the
> fermented kind - perhaps it provides the viscosity that we noticed.


Surely you've used the fermented kind; otherwise it would be a Mexican or
South American dish and not Chinese. Maybe you're mistaking the dried kind
with the wet ones? They're both fermented.

Peter