It’s all about the dipping sauce at this 74-year-old Southeast Side institution. Locals are fanatics for the zingy orange stuff, which is made with mustard, vinegar, and turmeric and was first introduced by local snack manufacturer Vitner’s (nowadays it’s made by a different company but hasn’t lost its neon glow). While the sauce would be delicious on pretty much anything, it’s found its true calling as a condiment for Hienie’s lightly coated, tallow-fried shrimp. How memorable is that sauce? Despite not originating at the restaurant or even being exclusive to Hienie’s, locals still call it “Hienie’s Hot Sauce.” $19.25/pound; 10359 S. Torrence Ave., South Deering