black-bean sauce

black-bean sauce (countable and uncountable, plural black-bean sauces)

1. Alternative form of black bean sauce.
   • 2016 February 17, Elizabeth Chang, “Where to find Washington’s new Chinatown, Little Ethiopia, etc.”, in The Washington Post‎^[1], Washington, D.C.: The Washington Post Company, →ISSN, →OCLC, archived from the original on 19 February 2016:

     Try spicy dumplings, fried sea bass with black-bean sauce or the seafood congee.

   • 2022 October 8–14, Robin Goldstein, “Chinese flavors in the Valley: What to order and where to order it if you want the real thing”, in The Pioneer Valley’s Binge Worthy (Daily Hampshire Gazette), Northampton, Mass., page C2, column 2:

     If you’re not in a spicy mood, this restaurant also does a great job with dim sum small plates like translucent “crystal shrimp dumplings” (har gow, a Cantonese dim sum favorite), pan-seared turnip cakes with sweet cured sausage and dried shrimp, or miniature steamed spare ribs in black-bean sauce.

   • 2022 October 14, Grace Dent, “Aroma Buffet, London W12: ‘Delivering joy though dark times’ – restaurant review”, in Katharine Viner, editor, The Guardian‎^[2], London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 14 October 2022:

     Aroma started out serving Cantonese-style crowdpleasers – sticky, black-bean sauces, piles of chow mein and battered pork in sunset-orange sweet-and-sour – but these days it calls itself pan-Asian, shape-shifting in line with the modern British palate.