Originally Posted by
gaobest
I still think that any oyster sauce is just flavored wet salt. I used to love it on green vegetables. Grew up with it. Now I have zero in my house and I barely touch the GF soy sauce in the house. I try hard to eat zero oyster and hoisin sauce.
It depends on the use case. With cantonese cuisine, they usually like big and bold flavours and salt enhances flavour. How supplimented the flavours are (eg, using hoisin or oyster) just enhances it. I generally don't use a lot of real salt on stuff I cook for myself, and I drink a lot of liquids as well so it helps keep the sodium levels in check. Then again, I'm known to indulge in salty foods as well (as above, I make my own salted eggs for rice dishes...).