I have a rather dull batch of shuijiao that's just screaming for something to pep it up.
Does anyone have good ideas for shuijiao sauces? I've been using simple ones of just light soy sauce, vinegar and sesame oil (sometimes w/ garlic and ginger if I'm feeling especially energetic), but those are getting a bit samey and dull.
In the thread on Chinese chili sauces below, one poster mentioned using the chili sauce on shuijiao. Do you use the chili sauce straight, or mix it into something else? Are other types of chili sauce good on shuijiao?
Thanks in advance.