Ever wonder what allows Asian-Chinese cuisine so charming and special. It is due to the way chefs render dishes with a twist of flavors and spices given to each dish for a special touch. Let us see several special blends of sauces and spreads served in the best Asian restaurant in Tampa, Florida.

• Gochujang

How it is prepared:

A thick red paste made from processed soya beans with red chili peppers, rice, and salt. Salty and soft, strongly spicy and pungent, Gochujang is a total umami-packed taste blast, so use it sparingly. In specific, it shines as a flavoring foundation for stews, beef, and pork marinades.

How to consume:

1. Mix in rice or noodles.

2. Use as a dressing to barbecue the vegetables and meat pieces.

3. Choose to produce a combination of butter for steak.

• Hoisin Sauce

How it is prepared:

A soft, spicy, and richer Chinese bean sauce made from preserved soybeans, garlic, vinegar, and sugar; so dense that it almost looks like a paste. It is mainly consumed with fried and roasted meat, most famously as an accompaniment to duck meat.

How to use it: It is a perfect basis for dipping sauces: blend with peanut butter, soya sauce, lime juice, and dilute with water for thinning. For extra flavor and touch, vinegar is added to the paste. One may also spread it on breads and tortillas and then roll the grilled or roasted meat in it.

• Fish Sauce

What it is: Spicy, aromatic, umami-rich sauce used in the best Asian restaurant in Tampa, Florida, where it plays a role close to that of soya sauce. Fish sauce made with fish cubes fermented in brine, then squeezed, strained, and aged. The finished result is pungent to the nose but gentle to the palate. When mixed with other flavors (like citrus), it stays in the background, so it just makes all taste better.

How to consume: Combine it with citrus juice, garlic, butter, and ginger to make a tangy dip sauce. Apply a spoonful to the rice, soups, and stir-fry for a salty-savory kick.

• Oyster Sauce

How it is prepared:

A dense, dark sauce that is a main flavor in Chinese Cantonese cuisine. Cook the oysters in broth until they are diluted to a thick broth, and then add salt, cinnamon, caramel, and cornflour. Salty and soft, with lots of rich taste, oyster sauce gives complexity and richness to several Asian dishes.

How to eat: Usually, it is sprinkled over sautéed green vegetables, but one can convert it into a convenient all-purpose sauce by smoothing it with water or meat broth and then stirring in some melted butter.

Sambal Oelek

What it is: a crunchy, complex Asian chili sauce. It blends fresh ground chili, ginger, garlic, lime juice or vinegar, and occasionally shrimp mix. Spicier and more bitter than his cousin Sriracha, the sambal oelek is mainly used in baking and serves as a side dip.

How to eat it:

1. Add it to soups, noodles, or something that needs little spiciness.

2. Stir in the mayonnaise to spread over the sandwich.

3. Flavor the braising liquid with it; particularly, it is delightful with pork.

Try out these sweet and spicy sauces in the best Asian restaurant in Tampa, Florida.