{"id":9686,"date":"2026-11-07T03:02:41","date_gmt":"2026-11-07T03:02:41","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=9686"},"modified":"2026-11-07T03:02:41","modified_gmt":"2026-11-07T03:02:41","slug":"cantonese-shrimp-paste","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/","title":{"rendered":"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Is Cantonese Shrimp Paste?<\/h2>\n<p class=\"p1\">Cantonese shrimp paste (\u867e\u9171, xi\u0101ji\u00e0ng in Mandarin), often called ham ha in Cantonese, is a salty fermented shrimp seasoning. The familiar jarred form is thick and pungent, used to flavor a dish rather than supply its main seafood portion.<sup>[3][4]<\/sup> <\/p>\n<ul>\n<li><strong>Base:<\/strong> Small shrimp processed with salt and fermented.<\/li>\n<li><strong>Character:<\/strong> A concentrated savory taste and assertive fermented seafood aroma.<\/li>\n<li><strong>Uses:<\/strong> Seasoning for steamed dishes, vegetable stir-fries and claypot preparations.<\/li>\n<\/ul>\n<p class=\"p1\">\u201cShrimp sauce\u201d can be the English label for this thick paste. It does not necessarily mean a thin pouring sauce, and it is different from freshly minced shrimp.<\/p><\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Cantonese-shrimp-paste-guide-to-fermentation-forms-cooking-uses-and-label-checks.webp\" alt=\"Cantonese shrimp paste guide to fermentation forms cooking uses and label checks\" title=\"Cantonese shrimp paste guide to fermentation forms cooking uses and label checks\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Fermented paste dried blocks and fresh shrimp fillings serve different roles in Cantonese cooking.<\/figcaption><\/figure>\n<p class=\"p1\">A small jar can give a plate of greens a striking seafood character without any visible whole shrimp. To understand this Cantonese seasoning, separate its fermented flavor from its physical form: spoonable paste, dried block and fresh shrimp filling are different things.<\/p>\n<h2>Shrimp, Salt and Fermentation<\/h2>\n<p class=\"p1\">The traditional foundation is small shrimp and salt. Grinding and sunning silver shrimp to make paste and blocks is a recognized Hong Kong heritage craft, part of the wider story of <a href=\"https:\/\/www.chinaculturepro.com\/chinese-fermented-foods\/\">Chinese fermented foods<\/a>.<sup>[1]<\/sup> <\/p>\n<p class=\"p1\">Tai O is a well-known Hong Kong production center. Shrimp, salt, sun and air feature in a local producer\u2019s account of the craft.<sup>[9]<\/sup> <\/p>\n<p class=\"p1\">Fermentation breaks down the shrimp and develops savory flavor. Commercial producers may use controlled indoor conditions instead of traditional outdoor sunning.<sup>[2]<\/sup> <\/p>\n<h2>Jarred Sauce, Shrimp Blocks and Fresh Shrimp Paste<\/h2>\n<p class=\"p1\">Texture and labeling are more useful shopping clues than the English word \u201cpaste\u201d alone. In <a href=\"https:\/\/www.chinaculturepro.com\/cantonese-cuisine\/\">Cantonese cooking<\/a>, both a moist jarred seasoning and a drier local block can belong to this shrimp-seasoning family.<\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Product<\/th><th>Recognition<\/th><th>Culinary role<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Fine shrimp sauce<\/td><td>A moist, spoonable fermented paste in a jar<\/td><td>Disperses through a marinade or cooked dish.<\/td><\/tr>\n<tr><td>Shrimp paste blocks (\u867e\u818f, xi\u0101g\u0101o in Mandarin)<\/td><td>A firm, dried and compressed seasoning<\/td><td>A concentrated seasoning with less moisture.<\/td><\/tr>\n<tr><td>Fresh shrimp paste or filling<\/td><td>Fresh shrimp mashed or minced into a sticky mixture<\/td><td>A seafood component for stuffing, not the fermented seasoning.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">Blocks are often reddish-purple; moist paste can be gray-brown, pinkish or purplish-gray. Processing and moisture content affect appearance.<sup>[2]<\/sup> <\/p>\n<p class=\"p1\">One Cantonese stuffed-tofu preparation uses mashed fresh shrimp and fish as its filling. This fresh mixture supplies the seafood component of the dish.<sup>[7]<\/sup> <\/p>\n<p class=\"p1\">Malaysia\u2019s belacan commonly comes in hard blocks. If a recipe specifies Cantonese fine shrimp sauce, match that form first: regional pastes differ in saltiness, texture and aroma.<sup>[4]<\/sup> <\/p>\n<h2>How Cantonese Dishes Use Shrimp Paste<\/h2>\n<p class=\"p1\">Water spinach (\u901a\u83dc, t\u014dngc\u00e0i in Mandarin; tung choi in Cantonese) is a familiar partner. The paste seasons the leaves and hollow stems, while garlic adds its own aroma. Chili is a separate optional ingredient: one family version includes it, but the shrimp seasoning itself need not supply heat. See the <a href=\"https:\/\/www.chinaculturepro.com\/chinese-vegetables\/\">Chinese vegetables guide<\/a> for the greens.<sup>[5]<\/sup> <\/p>\n<p class=\"p1\">It also seasons steamed pork with <a href=\"https:\/\/www.chinaculturepro.com\/tofu-puffs\/\">tofu puffs<\/a>, a savory partner for <a href=\"https:\/\/www.chinaculturepro.com\/chinese-rice-dishes\/\">plain rice<\/a>.<sup>[2]<\/sup> <\/p>\n<p class=\"p1\">In eggplant-and-tofu claypot dishes, shrimp paste can provide the central flavor rather than a finishing garnish. It also seasons marinades and steamed preparations.<sup>[3][4]<\/sup> <\/p>\n<h2>Buying, Storage and Dietary Checks<\/h2>\n<p class=\"p1\">Read the ingredient list alongside the product name. One fine shrimp sauce lists fermented shrimp and salt, with crustaceans and naturally present sulphites declared. A prepared Tai O jar sold by another retailer contains shrimp paste, sugar, soybean oil and garlic. Check the actual jar\u2019s ingredients.<sup>[3][6]<\/sup> <\/p>\n<p class=\"p1\">Seal the jar after use and follow its refrigeration and after-opening directions. The prepared Tai O product above specifically requires refrigeration after opening. Do not infer unlimited shelf life from its saltiness or fermentation.<sup>[6]<\/sup> <\/p>\n<p class=\"p1\">Discard paste with mold or other signs of spoilage. Check intact packaging and the marked date when buying; an assertive aroma is not a safety test.<sup>[8]<\/sup> <\/p>\n<p class=\"p1\">Shrimp paste contains crustaceans, and some prepared versions also contain soy. For <a href=\"https:\/\/www.chinaculturepro.com\/chinese-vegetarian-food\/\">vegetarian eating<\/a>, ask how vegetables and tofu are seasoned: a meatless-looking plate can still contain this shrimp condiment.<sup>[6][8]<\/sup> <\/p>\n<h2>FAQs About Cantonese Shrimp Paste<\/h2>\n<h3>Is Cantonese shrimp paste spicy?<\/h3>\n<p class=\"p1\">Not necessarily. Its fermented aroma and saltiness are distinct from chili heat; check whether chili is separately included.<\/p>\n<h3>Can another shrimp paste replace Cantonese fine shrimp sauce?<\/h3>\n<p class=\"p1\">Regional versions differ in moisture, saltiness and flavor. Match the specified type rather than assuming a fixed substitution.<\/p>\n<h3>Is shrimp paste vegetarian?<\/h3>\n<p class=\"p1\">No. Traditional shrimp paste is made from shrimp. Vegetables cooked with it are not vegetarian.<\/p>\n<h3>Does a strong smell mean shrimp paste has spoiled?<\/h3>\n<p class=\"p1\">Its usual fermented smell can be strong. That does not excuse mold, damaged packaging or other signs of spoilage; follow the product\u2019s directions.<\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] Hong Kong Intangible Cultural Heritage Office. <a href=\"https:\/\/www.hkichdb.gov.hk\/download\/837d4c3c-0d08-4b08-883d-9cd1c67fe4ae\" target=\"_blank\" rel=\"noopener noreferrer\">Hong Kong ICH Inventory: Shrimp Paste Blocks and Shrimp Paste Making<\/a><\/p>\n<p class=\"p1\">[2] Hong Kong Consumer Council. <a href=\"https:\/\/www.consumer.org.hk\/tc\/article\/586-seafood-seasoning\/586-Seafood-made-Seasoning-shrimp-paste\" target=\"_blank\" rel=\"noopener noreferrer\">Shrimp Paste and Shrimp Paste Blocks: Appearance and Processing<\/a><\/p>\n<p class=\"p1\">[3] Lee Kum Kee Hong Kong. <a href=\"https:\/\/hk.lkk.com\/en\/products\/fine-shrimp-sauce\" target=\"_blank\" rel=\"noopener noreferrer\">Fine Shrimp Sauce: Ingredients and Culinary Uses<\/a><\/p>\n<p class=\"p1\">[4] The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/shrimp-paste-sauce\/\" target=\"_blank\" rel=\"noopener noreferrer\">Shrimp Paste and Shrimp Sauce<\/a><\/p>\n<p class=\"p1\">[5] Jeannette, Wok and Kin. <a href=\"https:\/\/www.wokandkin.com\/stir-fried-water-spinach-with-shrimp-paste\/\" target=\"_blank\" rel=\"noopener noreferrer\">Stir-Fried Water Spinach with Shrimp Paste<\/a><\/p>\n<p class=\"p1\">[6] Yue Hwa, Lo Yau Kee product listing. <a href=\"https:\/\/en.shop.yuehwa.com\/collections\/f-b\/products\/tai-o-lo-yau-kee-shrimp-paste\" target=\"_blank\" rel=\"noopener noreferrer\">Tai O Lo Yau Kee Shrimp Paste: Ingredients and Storage<\/a><\/p>\n<p class=\"p1\">[7] Chung Sun Lau, Made With Lau. <a href=\"https:\/\/www.madewithlau.com\/recipes\/steamed-stuffed-tofu\" target=\"_blank\" rel=\"noopener noreferrer\">Steamed Stuffed Tofu: Fresh Shrimp and Fish Filling<\/a><\/p>\n<p class=\"p1\">[8] Hong Kong Consumer Council. <a href=\"https:\/\/www.consumer.org.hk\/tc\/article\/586-seafood-seasoning\/586-Seafood-made-Seasoning-tips\" target=\"_blank\" rel=\"noopener noreferrer\">Seafood Seasonings: Buying and Storage Tips<\/a><\/p>\n<p class=\"p1\">[9] Hong Kong Tourism Board. <a href=\"https:\/\/www.discoverhongkong.com\/content\/dam\/dhk\/intl\/explore\/great-outdoors\/5-senses\/smell\/gohk2020-miniguide-smell-en.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Tai O Shrimp Paste: A Producer Interview<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Learn how Cantonese shrimp paste is made and used, distinguish fine shrimp sauce from dried blocks and fresh shrimp mixtures, and check labels and storage.<\/p>","protected":false},"author":1,"featured_media":9687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[329,298,302],"class_list":["post-9686","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-chinese-ingredients","tag-food-culture","tag-hub-chinese-food-culture"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Learn how Cantonese shrimp paste is made and used, distinguish fine shrimp sauce from dried blocks and fresh shrimp mixtures, and check labels and storage.\" \/>\n\t<meta name=\"robots\" content=\"noindex, max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Anthony\"\/>\n\t<meta name=\"yandex-verification\" content=\"a48113a626715129\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/\" \/>\n\t\t<meta name=\"generator\" content=\"All in One SEO Pro (AIOSEO) 5.0.3\" \/>\n\t\t<meta property=\"og:locale\" content=\"es_ES\" \/>\n\t\t<meta property=\"og:site_name\" content=\"China Culture Pro -\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses\" \/>\n\t\t<meta property=\"og:description\" content=\"Learn how Cantonese shrimp paste is made and used, distinguish fine shrimp sauce from dried blocks and fresh shrimp mixtures, and check labels and storage.\" \/>\n\t\t<meta property=\"og:url\" content=\"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/\" \/>\n\t\t<meta property=\"og:image\" content=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp\" \/>\n\t\t<meta property=\"og:image:secure_url\" content=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp\" \/>\n\t\t<meta property=\"article:published_time\" content=\"2026-11-07T03:02:41+00:00\" \/>\n\t\t<meta property=\"article:modified_time\" content=\"2026-11-07T03:02:41+00:00\" \/>\n\t\t<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n\t\t<meta name=\"twitter:title\" content=\"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses\" \/>\n\t\t<meta name=\"twitter:description\" content=\"Learn how Cantonese shrimp paste is made and used, distinguish fine shrimp sauce from dried blocks and fresh shrimp mixtures, and check labels and storage.\" \/>\n\t\t<meta name=\"twitter:image\" content=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp\" \/>\n\t\t<script type=\"application\/ld+json\" class=\"aioseo-schema\">\n\t\t\t{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"BlogPosting\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#blogposting\",\"name\":\"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses\",\"headline\":\"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses\",\"author\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/author\\\/anthonysui1128gmail-com\\\/#author\"},\"publisher\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/#organization\"},\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/wp-content\\\/uploads\\\/2026\\\/11\\\/Cantonese-fermented-shrimp-paste-in-a-bowl-with-jar-spoon-and-dried-shrimp-block.webp\",\"width\":1440,\"height\":1080,\"caption\":\"Cantonese fermented shrimp paste in a bowl with jar spoon and dried shrimp block\"},\"datePublished\":\"2026-11-07T03:02:41+00:00\",\"dateModified\":\"2026-11-07T03:02:41+00:00\",\"inLanguage\":\"es-ES\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#webpage\"},\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#webpage\"},\"articleSection\":\"Food &amp; Cuisine, Chinese Ingredients, Food Culture, Hub: Chinese Food Culture\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#breadcrumblist\",\"itemListElement\":[{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/#listItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/category\\\/food-cuisine\\\/#listItem\",\"name\":\"Food &amp; Cuisine\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/category\\\/food-cuisine\\\/#listItem\",\"position\":2,\"name\":\"Food &amp; Cuisine\",\"item\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/category\\\/food-cuisine\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#listItem\",\"name\":\"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses\"},\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/#listItem\",\"name\":\"Home\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#listItem\",\"position\":3,\"name\":\"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses\",\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/category\\\/food-cuisine\\\/#listItem\",\"name\":\"Food &amp; Cuisine\"}}]},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/#organization\",\"name\":\"China Culture Pro\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/china-culture-pro-logo-png.webp\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#organizationLogo\",\"width\":512,\"height\":512,\"caption\":\"china culture pro logo png\"},\"image\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#organizationLogo\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/author\\\/anthonysui1128gmail-com\\\/#author\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/author\\\/anthonysui1128gmail-com\\\/\",\"name\":\"Anthony\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#authorImage\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/cropped-china-culture-pro-logo-png-96x96.webp\",\"width\":96,\"height\":96,\"caption\":\"Anthony\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#webpage\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/\",\"name\":\"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses\",\"description\":\"Learn how Cantonese shrimp paste is made and used, distinguish fine shrimp sauce from dried blocks and fresh shrimp mixtures, and check labels and storage.\",\"inLanguage\":\"es-ES\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/#website\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#breadcrumblist\"},\"author\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/author\\\/anthonysui1128gmail-com\\\/#author\"},\"creator\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/author\\\/anthonysui1128gmail-com\\\/#author\"},\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/wp-content\\\/uploads\\\/2026\\\/11\\\/Cantonese-fermented-shrimp-paste-in-a-bowl-with-jar-spoon-and-dried-shrimp-block.webp\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#mainImage\",\"width\":1440,\"height\":1080,\"caption\":\"Cantonese fermented shrimp paste in a bowl with jar spoon and dried shrimp block\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/cantonese-shrimp-paste\\\/#mainImage\"},\"datePublished\":\"2026-11-07T03:02:41+00:00\",\"dateModified\":\"2026-11-07T03:02:41+00:00\"},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/#website\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/\",\"name\":\"China Culture Pro\",\"inLanguage\":\"es-ES\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/es\\\/#organization\"}}]}\n\t\t<\/script>\n\t\t<!-- All in One SEO Pro -->\r\n\t\t<title>Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses<\/title>\n\n","aioseo_head_json":{"title":"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses","description":"Learn how Cantonese shrimp paste is made and used, distinguish fine shrimp sauce from dried blocks and fresh shrimp mixtures, and check labels and storage.","canonical_url":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/","robots":"noindex, max-image-preview:large","keywords":"","webmasterTools":{"yandex-verification":"a48113a626715129","miscellaneous":""},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BlogPosting","@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#blogposting","name":"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses","headline":"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses","author":{"@id":"https:\/\/www.chinaculturepro.com\/es\/author\/anthonysui1128gmail-com\/#author"},"publisher":{"@id":"https:\/\/www.chinaculturepro.com\/es\/#organization"},"image":{"@type":"ImageObject","url":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Cantonese-fermented-shrimp-paste-in-a-bowl-with-jar-spoon-and-dried-shrimp-block.webp","width":1440,"height":1080,"caption":"Cantonese fermented shrimp paste in a bowl with jar spoon and dried shrimp block"},"datePublished":"2026-11-07T03:02:41+00:00","dateModified":"2026-11-07T03:02:41+00:00","inLanguage":"es-ES","mainEntityOfPage":{"@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#webpage"},"isPartOf":{"@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#webpage"},"articleSection":"Food &amp; Cuisine, Chinese Ingredients, Food Culture, Hub: Chinese Food Culture"},{"@type":"BreadcrumbList","@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#breadcrumblist","itemListElement":[{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/es\/#listItem","position":1,"name":"Home","item":"https:\/\/www.chinaculturepro.com\/es\/","nextItem":{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/es\/category\/food-cuisine\/#listItem","name":"Food &amp; Cuisine"}},{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/es\/category\/food-cuisine\/#listItem","position":2,"name":"Food &amp; Cuisine","item":"https:\/\/www.chinaculturepro.com\/es\/category\/food-cuisine\/","nextItem":{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#listItem","name":"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses"},"previousItem":{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/es\/#listItem","name":"Home"}},{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#listItem","position":3,"name":"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses","previousItem":{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/es\/category\/food-cuisine\/#listItem","name":"Food &amp; Cuisine"}}]},{"@type":"Organization","@id":"https:\/\/www.chinaculturepro.com\/es\/#organization","name":"China Culture Pro","url":"https:\/\/www.chinaculturepro.com\/es\/","logo":{"@type":"ImageObject","url":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp","@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#organizationLogo","width":512,"height":512,"caption":"china culture pro logo png"},"image":{"@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#organizationLogo"}},{"@type":"Person","@id":"https:\/\/www.chinaculturepro.com\/es\/author\/anthonysui1128gmail-com\/#author","url":"https:\/\/www.chinaculturepro.com\/es\/author\/anthonysui1128gmail-com\/","name":"Anthony","image":{"@type":"ImageObject","@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#authorImage","url":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/cropped-china-culture-pro-logo-png-96x96.webp","width":96,"height":96,"caption":"Anthony"}},{"@type":"WebPage","@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#webpage","url":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/","name":"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses","description":"Learn how Cantonese shrimp paste is made and used, distinguish fine shrimp sauce from dried blocks and fresh shrimp mixtures, and check labels and storage.","inLanguage":"es-ES","isPartOf":{"@id":"https:\/\/www.chinaculturepro.com\/es\/#website"},"breadcrumb":{"@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#breadcrumblist"},"author":{"@id":"https:\/\/www.chinaculturepro.com\/es\/author\/anthonysui1128gmail-com\/#author"},"creator":{"@id":"https:\/\/www.chinaculturepro.com\/es\/author\/anthonysui1128gmail-com\/#author"},"image":{"@type":"ImageObject","url":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Cantonese-fermented-shrimp-paste-in-a-bowl-with-jar-spoon-and-dried-shrimp-block.webp","@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#mainImage","width":1440,"height":1080,"caption":"Cantonese fermented shrimp paste in a bowl with jar spoon and dried shrimp block"},"primaryImageOfPage":{"@id":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/#mainImage"},"datePublished":"2026-11-07T03:02:41+00:00","dateModified":"2026-11-07T03:02:41+00:00"},{"@type":"WebSite","@id":"https:\/\/www.chinaculturepro.com\/es\/#website","url":"https:\/\/www.chinaculturepro.com\/es\/","name":"China Culture Pro","inLanguage":"es-ES","publisher":{"@id":"https:\/\/www.chinaculturepro.com\/es\/#organization"}}]},"og:locale":"es_ES","og:site_name":"China Culture Pro -","og:type":"article","og:title":"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses","og:description":"Learn how Cantonese shrimp paste is made and used, distinguish fine shrimp sauce from dried blocks and fresh shrimp mixtures, and check labels and storage.","og:url":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/","og:image":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp","og:image:secure_url":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp","article:published_time":"2026-11-07T03:02:41+00:00","article:modified_time":"2026-11-07T03:02:41+00:00","twitter:card":"summary_large_image","twitter:title":"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses","twitter:description":"Learn how Cantonese shrimp paste is made and used, distinguish fine shrimp sauce from dried blocks and fresh shrimp mixtures, and check labels and storage.","twitter:image":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp"},"aioseo_meta_data":{"post_id":"9686","title":null,"description":null,"keywords":null,"keyphrases":null,"primary_term":null,"canonical_url":null,"og_title":null,"og_description":null,"og_object_type":"default","og_image_type":"default","og_image_custom_url":null,"og_image_custom_fields":null,"og_image_url":null,"og_image_width":null,"og_image_height":null,"og_video":null,"og_custom_url":null,"og_article_section":null,"og_article_tags":null,"twitter_use_og":false,"twitter_card":"default","twitter_image_type":"default","twitter_image_custom_url":null,"twitter_image_custom_fields":null,"twitter_image_url":null,"twitter_title":null,"twitter_description":null,"schema_type":"default","schema_type_options":null,"schema":{"blockGraphs":[],"customGraphs":[],"default":{"data":{"Article":[],"Course":[],"Dataset":[],"FAQPage":[],"Movie":[],"Person":[],"Product":[],"ProductReview":[],"Car":[],"Recipe":[],"Service":[],"SoftwareApplication":[],"WebPage":[]},"graphName":"","isEnabled":true},"graphs":[]},"pillar_content":false,"robots_default":true,"robots_noindex":false,"robots_noarchive":false,"robots_nosnippet":false,"robots_nofollow":false,"robots_noimageindex":false,"robots_noodp":false,"robots_notranslate":false,"robots_max_snippet":null,"robots_max_videopreview":null,"robots_max_imagepreview":"large","priority":null,"frequency":null,"local_seo":null,"limit_modified_date":false,"ai":null,"breadcrumb_settings":null,"seo_analyzer_scan_date":"2026-11-07 04:57:37","created":"2026-11-07 02:05:45","updated":"2026-11-07 04:57:37","focus_keyword":null,"additional_keywords":null,"truseo_locale":null},"aioseo_breadcrumb":"<div class=\"aioseo-breadcrumbs\"><span class=\"aioseo-breadcrumb\">\n\t<a href=\"https:\/\/www.chinaculturepro.com\/es\/\" title=\"Home\">Home<\/a>\n<\/span><span class=\"aioseo-breadcrumb-separator\">\u00bb<\/span><span class=\"aioseo-breadcrumb\">\n\t<a href=\"https:\/\/www.chinaculturepro.com\/es\/category\/food-cuisine\/\" title=\"Food &amp; Cuisine\">Food &amp; Cuisine<\/a>\n<\/span><span class=\"aioseo-breadcrumb-separator\">\u00bb<\/span><span class=\"aioseo-breadcrumb\">\n\tCantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses\n<\/span><\/div>","aioseo_breadcrumb_json":[{"label":"Home","link":"https:\/\/www.chinaculturepro.com\/es\/"},{"label":"Food &amp; Cuisine","link":"https:\/\/www.chinaculturepro.com\/es\/category\/food-cuisine\/"},{"label":"Cantonese Shrimp Paste: Types, Flavor and Chinese Cooking Uses","link":"https:\/\/www.chinaculturepro.com\/es\/cantonese-shrimp-paste\/"}],"_links":{"self":[{"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/posts\/9686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/comments?post=9686"}],"version-history":[{"count":1,"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/posts\/9686\/revisions"}],"predecessor-version":[{"id":9689,"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/posts\/9686\/revisions\/9689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/media\/9687"}],"wp:attachment":[{"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/media?parent=9686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/categories?post=9686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chinaculturepro.com\/es\/wp-json\/wp\/v2\/tags?post=9686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}