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Introduction: Fish sauce, also called fermented fish sauce, is a traditional condiment in Guangdong. It is an amber-coloured liquid extracted from the fermentation of fish with sea salt. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia, and features heavily in Thai, Vietnamese and Chaoshan cuisines. Originated from Chaoshan region, people in Chaoshan also call fish sauce Xing Tang (soup made by fish). In the past, children were asked to buy fish sauce and put it in their own bowls or bottles in the market.
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