Already by the end of the Spring and Autumn Period of Chinese history, the eating habits of the Chinese people were deeply influenced by terminology and etiquette from Confucianism.
The most famous sauce in traditional Chinese cuisine is soy sauce. It is made by fermenting soybeans and roasted cracked wheat with brine in wooden containers that are regularly opened to release gases and to stir the mixture.
If you’ve never tried stinky tofu, that’s understandable. It’s a dish you don’t often see outside of Taiwan, or outside certain parts of China.