China Moon Ten Spice Honey Dip

A Chinese dipping sauce inspired by Barbara Tropp’s China Moon Cafe that balances sweet honey, salty soy sauce, tangy pickled ginger juice, and the warm complexity of ten spice powder. Five ingredients, five minutes, and you’ve got a versatile dip that stores in the fridge for weeks.

The pickled ginger juice is what makes this special. It brings a sharp, vinegary zing that cuts through the honey’s sweetness and keeps the whole sauce balanced. If you’ve got a jar of pickled ginger in the fridge, the juice is right there waiting.

Heat everything gently in a non-aluminum pan just until the honey dissolves and the flavors blend. That’s it. Warm it back to liquid consistency before using, since it thickens when cold.

Kitchen Tips

• Use a non-aluminum saucepan. Aluminum reacts with the soy sauce and ginger juice and can give the dip a metallic off-taste.
• Keep the heat low. You’re dissolving and blending, not cooking. High heat caramelizes the honey and changes the flavor balance.
• Store in a glass jar in the refrigerator. It’ll keep for several weeks and tastes better as the spices meld over time.
• If you can’t find China Moon ten spice, use Chinese five spice powder with a pinch of ground ginger and Sichuan pepper.

Variations

• Use this as a glaze for roasted duck, grilled pork, or baked chicken wings.
• Add a teaspoon of chili oil or red pepper flakes for a spicy-sweet version.
• Thin it with a splash of rice vinegar for a lighter salad dressing or drizzle.