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Teriyaki is probably my favourite. I prefer Korean bulgogi marinade. Fish sauce is found in a lot of SE Asian and southern Chinese dishes, it's something I can take or leave.
I'm not actually a huge fan of soy or oyster sauce, but it's still an essential component of stir fries.etc.
Unlike most, actually not a big fan of sweet chilli. Give me real hot chilli anytime.
i couldn't cook Asian meals without it. We too love the bite it has. of course life wouldn't be complete without soy sause. i do keep sweet chilie sause for cooking but am not into sweet and sour that much, so use it sparingly and quite often make my own sauses. The fish sauses or juices are so darn expensive. When I made Lug Lug the other day I skipped the shrimp juice. Maybe next time I go to the Asian market I will buy one of the fish sauses.
I love soy sauce but use it sparingly because of the sodium content, I also like the hot garlic sauce that comes with the dumplings. Duck sauce is another favorite and the place by me makes it homemade. I tried Sriracha and it's way too spicy for my taste buds but my brother loves it. Sweet and sour sauce is good too.
in dont really like these sauce, because the taste is too strong. i prefer just spicy ones. But the best of all is the Teriyaki sauce used as a marinade for pork. Or some special marinade from korea marinade > sauce thats the real secret!
Love all. Sweet and sour is the only one I don't use regularly. Local Chinese 3 Star restaurant has the best hot oil, plum sauce and sweet chili sauce anywhere. I always get an extra container of one of them with my take away or doggy bag.
I use a lot of soy sauce, toasted sesame oil, chili oil, oyster sauce, plum sauce, hoisin sauce. I also like fermented black bean sauce.
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marinade > sauce 
thats the real secret!
