On Jun 30, 7:37 am, Sheldon > wrote:
>
> I've never seen red condiments served at any Chinatown in the US or
> Canada... only duck sauce, soy sauce, mustard. Only the sauce used as
> part of a recipe may be red, like for a sweet and sour dish... but
> that's artificially colored... red being the favorite Chinese color.

Sounds like you haven't been to any Szechuan or Hunan style
restaurants. It's pretty routine at those to find jars of garlic
chili paste or chili oil on the table, or both. Both red.

As to the OP, I like the idea of serving a variety of dips. How about
a variation on Buffalo wings? Make the chicken with a spicy marinade
and then include a cool type and a sweet type in the variety of
dipping sauces. -aem