Fish sauce, known in Fujian as shrimp sauce (Xiamen dialect: he6-iu2, Fuzhou dialect): hà -iù or 鸾12, is one of the commonly used seasonings in leeks, cangzhou dishes, and southeast asian cuisine. It is an extremely delicious sap obtained from pickling, fermenting and smelting with small fish and shrimps. The color is amber and the taste is salty and umami. Shrimp oil originated in Fujian and Guangdong Chaoshan and other places, from the early expatriates spread to Vietnam and other East Asian countries, and now in Europe in the 21st century is also gradually popular. Now, except for Fujian, Chaoshan, and Vietnam, other countries in the Indo-China peninsula also have production, particularly in Thailand, but the quality and taste are salty and not as fresh as Vietnam and Chaozhou, Guangdong.
Fish sauce is a seasoning sauce made from fish and shrimp as raw materials. It contains 17 kinds of amino acids, 8 of which are essential for human body. The protein content is also very abundant.