What are the usual seasonings for stir-fry dishes in restaurants?

There are oyster sauce, hot sauce, abalone sauce, Sichuan peppercorns, chili, ginger, green onions, garlic sauce, dark soy sauce, light soy sauce, tomato sauce, hoisin sauce, Zhuhou sauce, sparerib sauce, salad dressing, Sweet chili sauce, XO sauce, muffin sauce, mayonnaise, condensed milk, custard powder, ethyl maltol, MSG, shrimp roe, fish sauce, aged vinegar, Laoganma hot sauce, etc.

Dark soy sauce: Dark soy sauce is a thick-colored soy sauce made by adding caramel to light soy sauce through a special process. Adding dark soy sauce during cooking can generally play a role in coloring and freshness, especially when making braised dishes or stewing or marinating. When cooking, if you want the dishes to have a good coloring effect, you need to add dark soy sauce early, but not too early, otherwise the nutritional value of dark soy sauce will be reduced. It should be noted that dark soy sauce is not suitable for dipping and cold dishes.

Extended information:

Seasoning is an auxiliary product used by people to prepare food. It includes various single seasonings such as soy sauce, salt, soy sauce, and compound seasonings such as chicken essence seasoning. There are several types of seasonings: salty seasonings, sweet seasonings, sour seasonings, spicy seasonings, umami seasonings, etc.

Condiments used for seasoning, seasonings usually refer to natural plant spices, which are the collective name for plant spices such as star anise, pepper, cinnamon, tangerine peel, etc. Compound spices are also called seasonings. In China, condiments and seasonings are usually not the same concept. Condiments include soy sauce, oyster sauce, MSG, chicken essence, and seasonings.

Reference link: Baidu Encyclopedia—Condiments