清酱是用豆、麦、麸皮酿造的液体调味品。色泽红褐色，有独特酱香，滋味鲜美，有助于促进食欲。是中国的传统调味品。清酱即酱油是从豆酱演变和发展而成的。中国历史上最早使用“酱油”名称是在宋朝，林洪著《山家清供》中有“韭叶嫩者，用姜丝、酱油、滴醋拌食”的记述。
新鲜的西红柿酱、热气腾腾的葱油拌面，上面还放着清炒的小甜瓜。
Fresh tomato sauce, Fried zucchini over steaming pasta in garlic and oil.
将猪肉碎，酱清，白胡椒粉，麻油，和鸡蛋混合搅拌。
Mix minced pork with light soya sauce, white pepper, sesame oil and egg together.
为增加腌制笋瓜的品种，介绍了泡笋瓜、糖醋笋瓜、酱笋瓜、 鱼油笋瓜和酱清笋瓜的腌制方法。
In order to widen the variety of pickled squashes, the pickling methods of pickled squash, sweet and sour squash, preserved squash, squash with fish oil and sauced squash are introduced.
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