Talk:Oyster sauce

message: I think it is common practice to write the name of the language before the translations at the beginning; I can only guess that the first is Chinese and the second is Japanese? (clem 16:03, 10 May 2005 (UTC)
replies: text: First is simplified Chinese, the second is traditional.  Oyster sauce is not much used in Japan. Jpatokal 17:14, 10 May 2005 (UTC)

text: I think the translations could be extended like in the article on Jet Li. (clem 20:31, 14 May 2005 (UTC)
thread_title: Language

message: Box needs literal meaning. Badagnani 20:00, 21 October 2007 (UTC)
replies: text: No idea. Benjwong (talk) 04:48, 24 September 2008 (UTC)

text: I read somewhere that if it's squeezed out of a mass it's called "oil" and when its blended it's called "sauce". But in the case of oyster sauce I have no clue. Sjschen (talk) 15:21, 25 September 2008 (UTC)

text: Actually the more I think about it the 油 is anything squeezed/pressed idea makes more sense. 酱 is used in the past to describe fermented or blended bean pastes that typically made from soy. To get soy sauce, one first has to first make the bean paste and then you extract the liquid out of the sauce by pressing the paste. Thus 酱 (paste) + 油 (liquid squeezed out of something) = 酱油 (liquid squeezed out of paste). Oyster sauce thus can also be a 油, since juice is first squeezed out (油) of oysters(蚝) prior to further processing, and this is called 蚝油. Sjschen (talk) 01:13, 17 November 2008 (UTC)
thread_title: Literal meaning

message: Why does the name have 油 (oil) in it (instead of 酱 or some other term) if there's no oil in this sauce? Is it because it's used in place of oil, in a similar manner? Badagnani (talk) 04:09, 24 September 2008 (UTC)
replies: text: No idea. Benjwong (talk) 04:48, 24 September 2008 (UTC)

text: I read somewhere that if it's squeezed out of a mass it's called "oil" and when its blended it's called "sauce". But in the case of oyster sauce I have no clue. Sjschen (talk) 15:21, 25 September 2008 (UTC)

text: Actually the more I think about it the 油 is anything squeezed/pressed idea makes more sense. 酱 is used in the past to describe fermented or blended bean pastes that typically made from soy. To get soy sauce, one first has to first make the bean paste and then you extract the liquid out of the sauce by pressing the paste. Thus 酱 (paste) + 油 (liquid squeezed out of something) = 酱油 (liquid squeezed out of paste). Oyster sauce thus can also be a 油, since juice is first squeezed out (油) of oysters(蚝) prior to further processing, and this is called 蚝油. Sjschen (talk) 01:13, 17 November 2008 (UTC)
thread_title: Why "oil"

message: Did this word originate in the Cantonese language? Badagnani (talk) 04:11, 24 September 2008 (UTC)
thread_title: Etymology

message: Removed the following unreferenced text:
:However, there are others claiming to have an earlier start; for instance, Macau's 榮生 of 1868 is just one example that still exists today. Many insiders believe that oyster sauce may well have existed for over a thousand years.
--Gak (talk) 08:56, 19 October 2011 (UTC)
thread_title:  Unreferenced text 

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thread_title: File:Oyster sauce.jpg Nominated for Deletion

message: Can anyone find a  citation for the story of oyster sauce's invention that appeared before the company donated a bunch of money to Harvard? Because, though I added citations to news stories from around that time, I can't find anything earlier. There's also this guy's completely uncorroborated but nonetheless compelling story which makes my theory a bit more  plausible. Halp. Expert needed. Yogibeera (talk) 02:17, 17 July 2018 (UTC)
thread_title: Potential bias in Sources