Chinese cooking commonly uses four core sauces: Red Sauce, Green Sauce, Soy Sauce, and Vinegar. Red Sauce delivers a spicy, tangy flavour ideal for noodles, fried rice, stir-fries, and dipping. Green Sauce offers a fresh, chilli-forward heat that enhances momos, snacks, marinades, and quick sauté dishes. Soy Sauce provides deep umami with a salty, savoury profile perfect for seasoning vegetables, tofu, meats, and classic Chinese preparations. Vinegar adds sharp acidity that balances flavours in soups, noodles, sauces, and dressings. Together, these four essential sauces create authentic taste, aroma, and versatility across a wide range of Chinese dishes.