I'm talking about that pool of liquids you might (or might not) dunk your Chinese dumplings in.
Talking dumpling here, not XLB (which is usu. eaten with the requisite ginger and vinegar mixture).
So, what do you use? Just soy sauce? Soy sauce and vinegar? Something else?
For me, it's got to be equal parts soy sauce and vinegar, with freshly cut slices of green chile.
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