What do Chinese use instead of salt?

December 25, 2025 •

3 min read

Historically, some regions in China used chili peppers as a salt substitute when the mineral was scarce. While salt is still used, a rich pantry of alternatives and flavor layering techniques are what Chinese use instead of salt to create deep, complex umami and savory notes.

Quick Summary

Explore the extensive range of ingredients and techniques used in Chinese cooking to achieve savory flavors, including fermented sauces, MSG, aromatic spices, and natural umami sources.

Key Points

Fermented Sauces: Soy sauce, oyster sauce, and bean pastes are widely used to provide complex, savory umami flavors that reduce the need for excessive table salt.
Natural Umami Boosters: Ingredients like dried shiitake mushrooms, kombu broth, and chicken/mushroom bouillon enhance savory notes naturally, replacing or complementing salt.
MSG as a Salt Substitute: Monosodium glutamate (MSG) is used to provide pure umami flavor with significantly lower sodium content than table salt, making dishes more savory and satisfying.
Aromatic Layering: Generous use of fresh aromatics like ginger, garlic, and scallions builds a robust flavor base that minimizes the perceived need for more salt.
Spice Blends: Flavorful spices like Sichuan peppercorns and Chinese five-spice powder add complexity and a unique taste, diverting the palate's focus from just a salty taste.
Acids and Fermented Vegetables: Ingredients like vinegar, lemon juice, and fermented pickles (paocai) add a tangy, sour dimension that can substitute for some of the saltiness.

Layering Umami with Fermented Sauces and Pastes

Chinese cuisine is renowned for its depth of flavor, which often comes from fermented ingredients rather than simply adding table salt. These ingredients not only provide a salty component but also a rich, savory umami taste that enhances the entire dish.

Soy Sauces

Soy sauce is a cornerstone of the Chinese pantry, offering a complex blend of saltiness and umami. There are different types, each with a distinct purpose:

Light Soy Sauce (生抽): The most common type, used for adding flavor and saltiness without significantly darkening the dish. Many brands offer low-sodium versions for healthier cooking.
Dark Soy Sauce (老抽): Used primarily for its dark coloring and a hint of sweetness, while still contributing a salty note.

Oyster Sauce

Made from oyster extract, sugar, and salt, oyster sauce adds a sweet, salty, and incredibly savory depth to stir-fries and marinades. It is an excellent example of how complex flavor can substitute for simple saltiness.

Fermented Bean Pastes

Fermented bean pastes, such as doubanjiang (chili bean paste) or yellow bean paste, are another source of intense, savory flavor. They add a deep, funky, and salty dimension to dishes, often reducing the need for additional salt.

Harnessing Umami with Natural Boosters

Beyond fermented sauces, other ingredients naturally deliver a powerful umami punch, allowing for a reduction in sodium.

MSG (Monosodium Glutamate)

While historically misunderstood, MSG is a scientifically-proven flavor enhancer that provides a pure umami taste. It contains significantly less sodium than table salt and can be used sparingly to make dishes more savory and satisfying. Research has shown it to be a safe and effective way to lower overall sodium intake.

Mushrooms

Dried mushrooms, particularly shiitake, are a potent source of natural umami. Rehydrating them and using the soaking liquid as a broth adds a deep, earthy, savory flavor to soups and stews.

Broth

Making homemade broths from bones, vegetables, or dried mushrooms provides a foundational layer of flavor without the high sodium content of many store-bought varieties. A rich, savory broth can stand in for a significant amount of added salt.

Using Aromatic Spices and Herbs

Chinese cuisine balances the core five flavors: salty, sweet, sour, bitter, and umami. Spices and fresh aromatics play a crucial role in developing a dish's character, distracting from the absence of high salt.

Chinese Five-Spice Powder

This classic blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds creates a warm, complex, and fragrant flavor profile, especially for braised meats and stews.

Sichuan Peppercorns

Known for their unique numbing and tingling sensation, Sichuan peppercorns provide a distinctive flavor that enhances dishes like stir-fries and spiced salts.

Fresh Aromatics

Garlic, ginger, and scallions are fundamental to Chinese cooking. Used in generous amounts, they create a fragrant and pungent base that gives food flavor and body, reducing the reliance on salt.

Comparison of Salt and Key Chinese Flavor Enhancers


Flavoring Agent	Primary Function	Flavor Profile	Notes
Table Salt	Purely salty	Salty	Adds singular salt flavor; high sodium content.
Light Soy Sauce	Salty and umami	Salty, savory, fermented	Essential liquid seasoning; contributes color and complex flavor.
MSG	Pure umami	Savory, enhances flavor	Low sodium content; boosts natural flavors.
Oyster Sauce	Salty, sweet, umami	Sweet, savory, marine	Adds richness and complexity to sauces and marinades.
Dried Mushrooms	Natural umami	Earthy, savory	Use rehydrated and liquid for deep, natural flavor.
Fresh Ginger/Garlic	Aromatic	Pungent, spicy	Builds foundational flavor layers from the start of cooking.

Traditional and Regional Techniques

Regional Chinese cuisines, such as those from Sichuan and Hunan, famously use chili peppers, which were historically adopted when salt was scarce. The heat and pungent flavor effectively compensate for low salt levels. Another technique involves fermented vegetables, or paocai, which develop a sour and complex flavor that can reduce or replace salt in a dish.

Conclusion

In Chinese cooking, the approach to seasoning is about building layers of complex flavor rather than simply adding salt for a salty taste. By using fermented products like soy sauce and oyster sauce, natural umami boosters like mushrooms and MSG, and aromatic spices and herbs, cooks can create a deep, satisfying flavor profile. This allows for a significant reduction in sodium without sacrificing the taste and complexity that defines authentic Chinese cuisine. The wide array of flavor enhancers in the Chinese pantry provides versatile and delicious alternatives to relying solely on salt. For a more detailed look at flavor-building techniques, see this guide from Smelly Lunchbox: Chinese Pantry Essentials: 7 seasonings you need to cook....

Frequently Asked Questions

MSG, or monosodium glutamate, is a flavor enhancer that provides a pure umami taste. It can be used to add a savory flavor to dishes with significantly less sodium than table salt. Its negative reputation has been largely debunked.

Chinese cuisine uses light soy sauce for general flavor and dark soy sauce for color. By using low-sodium varieties or balancing their use with other seasonings, the overall sodium can be managed.

Vegetarian or vegan oyster sauce options are available, often made from mushrooms to replicate the savory umami flavor. Mushroom bouillon powder is another potent, plant-based umami booster.

Yes, fresh aromatics like ginger, garlic, and scallions are essential for building flavor. They, along with other herbs and spices, create layers of taste that make a dish satisfying with less salt.

In historically inaccessible regions of China, chili peppers were used by indigenous populations as a flavor enhancer when salt was scarce or expensive. The use of chili then spread and became a signature element of cuisines like Sichuan and Hunan.

Paocai, or Sichuan lacto-fermented pickles, adds a tangy, sour, and complex flavor to dishes. This natural fermentation process creates deep flavor that can replace the need for additional salt and condiments.

Yes, by focusing on umami-rich ingredients like dried mushrooms and fermented sauces, building a base with aromatics, and using flavorful spice blends, you can create delicious and complex Chinese dishes with lower sodium.