Talk:Hoisin sauce

From Wikipedia, the free encyclopedia

	This page is within the scope of WikiProject Food and drink, an attempt to build a comprehensive and detailed guide to articles on food and drink on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.
???	This article has not yet received a rating on the Project's quality scale. Please rate the article and then leave a short summary here to explain the ratings and/or to identify the strengths and weaknesses of the article.

Contents 1 Hoisin vs Hoi Sin 2 More dipping 3 Hoisin Sauce also known as Plum Sauce...? 4 Hoisin sauce originated in China 5 the United States as the original place of recipe concocted for hoisin sauce

[edit] Hoisin vs Hoi Sin

What is the correct name of this sauce? Google Fight gives hoisin a clear victory over "hoi sin", but that doesn't mean it's correct. Any help on this issue is most appreciated. →Vik Reykja 04:09, 18 May 2005 (UTC)

[edit] More dipping

Hoisin is also the usual dipping sauce of Moo Shu Pork (Chicken, etc.)

[edit] Hoisin Sauce also known as Plum Sauce...?

I don't know anyone who's ever made this mistake. Restaurant menus distinguish between the two readily where I live (Scotland.) Is this a US thing? Nach0king 19:38, 8 March 2006 (UTC)

[edit] Hoisin sauce originated in China

Hoisin sauce originated in China and is used mostly in Chinese cuisine. The other translation for Hoisin sauce is not prominent. RevolverOcelotX

And as I said, neither is the translation haixianjiang. And it's certainly used in Vietnamese cuisine to a greater extent than the regions of China that use the term haixianjiang? Hoisin sauce is mostly from Cantonese or southern Chinese origins, it doesn't have much prominence in Beijing cuisine, Shandong cuisine, or the cuisines of other Mandarin speaking areas, so if anything the Vietnamese reference is more relevent than haixianjiang. --Yuje 10:43, 28 May 2006 (UTC)

Hoisin sauce is widely used throughout Northern and Southern China, hence the haixianjiang translation. Many other countries might use Hoisin sauce but that doesn't mean it is prominent enough to warrant a translation. It is recognized as Chinese influences even in those countries that may use it. Besides the Hoisin sauce originated in China and the Chinese translation can be used to research more about its origins. And Hoisin sauce is a sauce, not a "condiment". RevolverOcelotX

Sauce and condiment are not mutually exclusive categories. And as for cultural monopoly, even patents last for only 17 years and copyrights don't last for more than 100 years. How long do you want to maintain a monopoly of "ownership" over a food? Hundreds of years? Thousands of years? Are you going to try to supress the Japanese and Vietnamese names from tofu and ramen next? What makes you a judge, jury, and executioner of whether or not the cuisines of other cultures are prominent? As I've said, hoisin sauce is used to a greater extent in Vietnamese cuisine than in the Mandarin-speaking areas of China, it certainly is relevant to include information on such cultural aspects of it. With Hoisin sauce used in Vietnam, the Vietnamese name can be used to research more on its use in Vietnamese cooking and cuisine. Unless, of course, you're denying such a thing exists.--Yuje 11:13, 28 May 2006 (UTC)

Wheres your PROOF that the translation hǎixiānjiàng is not prominent? That is wild speculation on your part. Hoisin sauce originated in China and ALL Chinese translation are prominent, whether you like them or not. This is not a "monopoly" but rather giving credit where it is due. You need to research the origins of Hoisin sauce before editing. RevolverOcelotX

Ah, but where did I take out the sections that say it was invented in China or that the word is Chinese or that it's used in Chinese cuisine? I removed none of that, only restored the article from your stubborn insistence that hoisin sauce place in Vietnamese food doesn't deserve to be mentioned. As for prominence, even a simple Google search will show it.

• [1] 1,310 hits for tương đen
• [2] 34 hits for hǎixiānjiàng

And as for the prominence of the use of hoisin sauce in Vietnamese cuisine (as opposed to the name), surely a simple exercise for you to Google the terms "Vietnam" and "hoisin sauce" together. --Yuje 13:16, 28 May 2006 (UTC)

Is this resolved? It seems to me that there is no reason to exclude the Vietnamese name, although having six different Chinese names seems excessive? —Centrx→talk • 03:31, 29 June 2006 (UTC)

[edit] the United States as the original place of recipe concocted for hoisin sauce

Lacking cuisine which makes extensive use of the 'black bean', which leaves a black residue on the lips and teeth similar to black licorice, welfare aid clients in San Francisco, California envisioned a black bean flour which is used as a basis for the sauce [all in response to Clinton Administration pressure to seek work]. During the same time period, black beans were also added to Mexican restaurant cuisine. beadtot 21:13, 8 June 2006 (UTC)