Plum Sauce (梅酱): China's Sweet-Tart Secret

What is Plum Sauce?

Plum sauce (also called duck sauce in American Chinese restaurants) is a sweet, tangy, slightly spicy Chinese condiment made primarily from plums, apricots, or peaches, vinegar, sugar, and spices. Despite its name, many commercial versions use apricots as the base fruit. It's not the same as hoisin sauce (which is bean-based and saltier) or duck sauce packets (which are often sweeter and simpler).

Key Characteristics:

• Consistency: Thick, jam-like, but pourable

• Color: Orange-brown to deep amber

• Flavor profile: Sweet first, then tangy, with subtle spice warmth

• Texture: Smooth with occasional fruit chunks in artisanal versions

• Aroma: Fruity with hints of ginger and five-spice

Authentic vs. Americanized Versions

Traditional Chinese Plum Sauce:

• Base: Umeboshi (Japanese salted plums) or fresh Asian plums

• Spices: Star anise, ginger, cinnamon, cloves

• Balance: More tart than sweet, complex spice notes

• Use: Dipping sauce for Peking duck, spring rolls, as glaze

American "Duck Sauce" (Restaurant Packets):

• Base: Apricot or peach preserves, often with apple sauce

• Spices: Minimal (maybe ginger powder)

• Balance: Very sweet, mildly tangy

• Texture: Often gelatinous or syrupy

• Found in: Every American Chinese takeout order

Pearl River Bridge Plum Sauce

If They Make It:

Pearl River Bridge may produce plum sauce under their condiment line. Look for:

• Label: "Plum Sauce" or "Sweet & Sour Sauce"

• Characteristics: Likely more authentic than American brands

• Ingredients: Should list actual plums/apricots, not just "fruit concentrate"

Other Trusted Brands (US Markets):

1. Lee Kum Kee Plum Sauce: Widely available, good balance

2. Koon Chun Plum Sauce: Hong Kong brand, excellent quality

3. Dynasty Plum Sauce: More Americanized but decent

4. House of Tsang: Sweeter, thicker version

How to Use Plum Sauce in Cooking

1. As a Dipping Sauce (Classic Use):

• For: Spring rolls, egg rolls, wontons, roasted meats

• Preparation: Serve straight or mix with:

  • Chili garlic sauce (for heat)

  • Soy sauce (for saltiness)

  • Rice vinegar (for extra tang)

2. As a Glaze/Marinade:

Plum-Glazed Chicken/Wings:

• Mix equal parts plum sauce and soy sauce

• Add minced garlic, ginger, rice wine

• Marinate protein 30+ minutes, bake/grill

3. In Stir-Fries:

Sweet & Sour Pork/Chicken:

• 3 tbsp plum sauce

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp chili paste (optional)

• Thicken with cornstarch slurry

4. As a Sandwich Spread:

• Substitute for ketchup/mayo

• Excellent with roast pork, duck, turkey

• Mix with mayo for creamy plum sauce

Making Homemade Plum Sauce (Superior to Store-Bought)

Simple Recipe (Makes 2 cups):

Ingredients:

• 1 lb fresh plums or apricots, pitted, chopped

• ½ cup brown sugar

• ¼ cup rice vinegar or apple cider vinegar

• 2 tbsp soy sauce

• 1-inch ginger, grated

• 2 cloves garlic, minced

• 1 star anise (or ¼ tsp five-spice powder)

• 1 small chili (optional)

• ½ cup water

Method:

1. Combine all ingredients in saucepan

2. Simmer 30-40 minutes until fruit breaks down

3. Remove star anise/chili

4. Blend until smooth (or leave chunky)

5. Cool, store in jar (refrigerates 2+ weeks)

Flavor Adjustments:

• Sweeter: Add honey or more sugar

• Tart: More vinegar or lemon juice

• Spicier: Add Szechuan peppercorns or extra chili

• Complexity: Add orange zest or hoisin sauce

Plum Sauce vs. Similar Sauces

Classic Dish: Peking Duck with Plum Sauce

Traditional Presentation:

1. Crispy duck skin + meat sliced tableside

2. Steamed mandarin pancakes (thin wheat wrappers)

3. Plum sauce for spreading

4. Scallion brushes (green onions cut to fan)

5. Cucumber matchsticks

Assembly:

• Spread plum sauce on pancake

• Add duck, scallions, cucumber

• Roll like a burrito

• Eat immediately

Modern Culinary Uses

Fusion Applications:

1. Plum BBQ Sauce: Mix with ketchup, mustard, Worcestershire

2. Salad Dressing: Thin with rice vinegar, sesame oil

3. Cocktail Glaze: Brush on grilled shrimp skewers

4. Cheese Pairing: With brie, goat cheese, or cream cheese

5. Dessert Sauce: Over ice cream or pancakes

Western Adaptations:

• Meatloaf glaze instead of ketchup

• Pizza sauce base (with chicken and scallions)

• Burger topping (with grilled pineapple and onion)

• Rib glaze during last 15 minutes of baking

Buying Guide for US Shoppers

What to Look For:

1. Fruit content: Should list plums/apricots as first ingredient

2. Texture: Should be spoonable, not gelatinous

3. Color: Natural amber, not neon orange

4. Brands: Lee Kum Kee, Koon Chun, Pearl River Bridge (if available)

Storage & Shelf Life

Unopened:

• Store-bought: 1-2 years in pantry

• Homemade: 6 months refrigerated

Opened:

• Refrigerate: Always

• Shelf life: 3-6 months (check for mold)

• Tip: Use clean utensil each time to prevent contamination

Freezing:

• Portion in ice cube trays

• Transfer to bags once frozen

• Lasts 1 year frozen

Pro Tips & Tricks

1. Thinning Sauce: If too thick, warm gently with water, vinegar, or citrus juice

2. Emergency Substitute: Mix apricot jam + soy sauce + vinegar + ginger

3. Enhancing Store-Bought: Add fresh grated ginger, garlic, or orange zest

4. No-Burn Glaze: Brush on meats last 10 minutes of cooking to prevent burning

5. Dipping Sauce Upgrade: Add finely chopped cilantro or mint

Common Mistakes:

• Using as stir-fry sauce base without balancing with salty elements

• Overheating until it caramelizes/burns (sugar content is high)

• Confusing with hoisin (very different flavor profiles)

• Serving cold (best at room temperature for optimal flavor)

Cultural Significance

Historical Roots:

• Originally served with Peking duck since Ming Dynasty (1368-1644)

• Symbolic of sweetness and prosperity

• "Duck sauce" name came from American Chinese restaurants

Regional Variations:

• Guangdong: Sweeter, fruitier

• Beijing: More tart, served specifically with Peking duck

• Hong Kong: Often includes orange peel or lemon

• Western versions: Much sweeter, less complex

Final Verdict

Plum sauce is the unsung hero of Chinese condiments—versatile enough for dipping, glazing, marinating, and even fusion cooking. While American "duck sauce" packets are one-dimensional, authentic plum sauce offers a beautiful balance of sweet, tart, and spice.

For best results:

1. Try making it homemade once—it's surprisingly easy

2. Invest in a quality brand (Lee Kum Kee or similar)

3. Experiment beyond dipping—it's incredible as a glaze

4. Balance its sweetness with salty, spicy, or acidic elements

Remember: A good plum sauce should complement, not overwhelm. Its fruity sweetness should enhance the savory elements of your dish, creating that perfect yin-yang balance fundamental to Chinese cuisine.

慢慢享受! (Enjoy slowly!)

P.S. Next time you get Chinese takeout, compare the packet "duck sauce" to a quality jarred plum sauce—it's like comparing grape juice to fine wine. Both have their place, but knowing the difference elevates your cooking.

Net Weight: 15 OZ
Country of Origin: Hong Kong, China