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Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour, then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Seawater, salt and/or soy could be added. [ 5 ]
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Oyster sauce - Wikipedia
tion 2 Culinary use 3 Difference from fish sauce 4 Varieties 4.1 Vegetarian oyster sauce 4.2 Non-MSG oyster sauce 5 European oyster sauce 6 Health issues 7 See also 8 References Production edit <span>Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour, then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Seawater, salt and/or soy could be added.[5] Today, most oyster sauce is produced commercially on automated production lines. Many shortcuts have been made to create a similar flavor more quickly and at reduced cost. Oyster sauces