I asked her what sauce she was praising that one time in Kam Man Grocery, and she gave me the following:
I can roughly understand what the sauce in the picture are, most of them are from the brand "Lee Kum Kee", and most of the sauces in Chinese food are soy sauce, rice wine, white pepper powder, salt and sugar, broad bean paste/Chili paste and soy sauce paste. These basic doses can be adjusted to many different flavors.
（show u later)There are many products in the picture that have special purpose designs, such as steamed fish sauce, which are mainly prepared for you with the above raw materials, and are convenient for home cooking.
This is soy sauce paste, Salty and sweet, in the form of a paste. After the vegetables are boiled, pour a little to add flavor.
This is a soy sauce specially designed for steaming fish. Unless you often steam fish, I don't think it is necessary to buy it (usually mixed with soy sauce, onion, ginger and garlic).
These are relatively basic soy sauces, generally salty, which will color the food and make it taste better. But don't use too much, or it will be salty.生抽=light soy sauces(kind of)
This is soy sauce, too, but it is another kind, which we call black soy sauce（老抽）. It has a good coloring effect on food（not that salty), so we will use it as the main coloring.
米酒= Rice wine is usually used for pickling, or for forcing out the aroma of dishes.
There’re white vinegar and black vinegar. With a sour taste.
I hope this answered your question. Or next time you can start by saying what you want to cook, and I'll help you choose the sauce.