| 单词 | θ47243 |
| 释义 | the world > food and drink > food > additive > sauce or dressing > [noun] > sauces made with fish (9) anchovy sauce1654 oyster sauce1727 a sauce made with oysters; (now) esp. one also containing soy sauce and used in East and South-East Asian cookery. cockle sauce1755 sauce made with cockles; cf. oyster sauce n. at oyster, n. adj.compounds 3. garum1766 A sauce prepared from fermented fish, much used by the ancient Romans; in 16th and 17th centuries recommended (after classical writers) as a… liquamen1804 A substance reduced to a liquid state. Also, the name of a kind of fish-sauce used by the ancient Romans; garum. Obsolete. fish-brine1820 a fish-sauce. nuoc mam1885 A sauce made from fermented fish, widely used in Vietnamese cookery. Cf. nam pla, n. bagoong1910 In Filipino cookery: a sauce or paste made from fermented or salted fish, used as an ingredient in dishes or as a condiment. nam pla1931 A thin, amber-coloured sauce made from fermented fish, with a pungent, salty flavour, widely used in Thai cookery, esp. as a condiment. |
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