@mcmullin @clew has to do with the texture / thickness

Adrianna Tan

汁 (zhi) for juice
漿 (jiang) for a thicker liquid that's starchier

David McMullin

@skinnylatte @clew
That helps, thanks! But isn’t the kind of sauce like 汁 you get with cooked dishes usually thicker than the 浆 of dou jiang?

Adrianna Tan

@mcmullin @clew depends on the chinese language? i think of a thicker braise sauced as a 'lu' instead of 'zhi'

David McMullin

@skinnylatte @clew
I only (sorta) know Mandarin (a little). I never know what’s standard and what’s just how my family talks. But they call that zhi too, at least sometimes. (It’s possible they also say lu, but I haven’t noted it because I don’t know that word. Of course they use lots of words I don’t know, and we all have a lot of fun when I guess wrong what they mean…)

Adrianna Tan

@mcmullin @clew possibly douzhi is a northern dish that is similar to soy milk but much more fermented

with soy products there are always regional differences, but the names hardly change once you know what system you're in (i would never heard of or be able to get douzhi in south china)