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Common 调味品 (tiáo wèi pǐn) used in Chinese cooking include soy sauce (酱油 jiàng yóu), oyster sauce (蚝油 háo yóu), sesame oil (芝麻油 zhī ma yóu), chili oil (辣椒油 là jiāo yóu), and Chinese black vinegar (陈醋 chén cù). Other condiments used in Chinese cooking include fermented bean paste (豆瓣酱 dòu bàn jiàng), hoisin sauce (海鲜酱 hǎi xiān jiàng), and five-spice powder (五香粉 wǔ xiāng fěn).
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The most common way to say "seasoning" in Chinese is "调味品" (tiáo wèi pǐn). This term refers to any type of condiment or flavoring used to enhance the taste of food. It can include spices, herbs, sauces, and other ingredients.
Other Chinese words that can also be used to refer to seasoning include:
1. 香料 (xiāng liào): This term specifically refers to spices and herbs used for flavoring food.
2. 调料 (tiáo liào): This term is more general and can refer to any type of seasoning or condiment, including sauces and spices.
3. 佐料 (zuǒ liào): This term is often used to refer to seasonings or condiments used in cooking or as a garnish.
4. 调味料 (tiáo wèi liào): This term is similar to "调味品" and can also be used to refer to any type of seasoning or condiment.
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