Chinese people are known to have made sauces using fermented meat and fish since around 300BC, and historians believe the first iteration of ketchup was a kind of fish sauce, made from salted and ...

It is a dish that many young Chinese people learn how to make early on, and which has a firm position in collective memory. “It’s sort of like a mac and cheese sort of comfort food dish ...

It was common throughout Southeast Asia in the 17th century. Ketchup was called kêtsiap, a Chinese word from the Amoy dialect that translates to "brine of pickled fish." Andrew Smith: I look at ...