question: Hongshao rou or red braised pork, a classic pork dish from mainland China, cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, and rice wine, as well as which light and dark liquid condiment,  made from a fermented paste of soybeans, roasted grain, brine, and "Aspergillus oryzae" or "Aspergillus sojae" molds?
answer: Soy sauce
context: Title: Soy sauce
  Passage: Soy sauce (also called soya sauce in British English) is a condiment made from a fermented paste of soybeans, roasted grain, brine, and "Aspergillus oryzae" or "Aspergillus sojae" molds.  Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.
  Title: Hongshao rou
  Passage: Hongshao rou or red braised pork () is a classic pork dish from mainland China, cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, light and dark soy, and rice wine.  The pork belly is cooked until the fat and skin are gelatinous and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky.  The dish has a melt in the mouth texture is formed as a result of a long braising process, during which the liquid reduces and becomes thick.  It is generally served with steamed rice and dark green vegetables.
  Title: Aspergillus oryzae
  Passage: Aspergillus oryzae, known in English as koji (Japanese: 麹 , Hepburn: kōji ) , is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as "huangjiu", "sake", "makgeolli", and "shōchū".  The domestication of "A. oryzae" occurred at least 2000 years ago.  "A. oryzae" is also used for the production of rice vinegars.
  Title: Jiuniang
  Passage: Jiuniang (酒酿, also called láozāo, 醪糟, or jiāngmǐjiǔ, 江米酒，tiánbáijiǔ，甜白酒 in Yunnan) is a sweet, soup- or pudding-like dish in Chinese cuisine.  It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5-2%) and lactic acid (0.5%).  It is made by fermenting glutinous rice with a starter called Jiuqu (酒藥) containing "Rhizopus oryzae" and/or "Aspergillus oryzae" and often yeast and bacteria.
  Title: Fermented bean curd
  Passage: Fermented tofu (also called fermented bean curd, tofu cheese, soy cheese or preserved tofu) is a form of processed, preserved tofu used in East Asian cuisine as a condiment.  The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar.  In mainland China the product is often freshly distributed.  In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.
  Title: Khao khluk kapi
  Passage: Khao khluk kapi (Thai: ข้าวคลุกกะปิ ,  ] ; sometimes spelled as khao kluk kapi) is a flavorful dish in Thai cuisine that consists of primary ingredients of fried rice mixed with shrimp paste, the latter of which is known as "kapi" in Thai.  The dish is typically served with several side dishes or toppings, such as sliced cucumber, sliced shallot, onion or purple onion, deep-fried or fried shrimp, shredded or thinly sliced sour green mango, chili peppers, deep-fried chili peppers, sliced thin egg omelet or crêpe, sweetened roasted pork, pork belly (Chinese "mu wan"), Chinese sausage such as "kun chiang", and mackerel, among others.
  Title: Bhutanese cuisine
  Passage: Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: "brug-zas") employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize.  Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere.  The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb.  Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons.  "Zow shungo" is a rice dish mixed with leftover vegetables. " Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it.  Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice.  Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces.  "Zoedoe" is another type of cheese made in the Eastern districts, which is added to soups.  Zoedoe is normally greenish in color and has a strong smell.  Other types of cheese include Western types like Cheddar and Gouda.  Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.
  Title: Margaret Church
  Passage: Margaret Brooks Church (1889–1976) was an American mycologist who specialized in "Aspergillus" and other fungi involved in food fermentation.  She co-authored the first manual on "Aspergillus" with Charles Thom and worked with Thom on his treatise on "Penicillium".  She was the first westerner to study the ang-khak fermentation of rice using "Monascus purpureus" (see: Church, 1920), and studied other Asian soy fermentations involving the fungus known as "Aspergillus oryzae".  This research culminated in her writing a USDA bulletin entitled "Soy and Related Fermentations" in 1923.  In 1928 she took on a role as the Head of Biology at Urbana University, Urbana, Ohio, prior to her retirement in 1939.
citations: Hongshao rou Soy sauce