醬 (jiàng) isn't a character that generally appears standalone — on a Chinese menu, it's almost always part of a word. It essentially denotes some kind of jam-like or paste-like food, and is often translated as "sauce" or "paste".
The radical of 醬 is 酉 (yǒu/wine); note that it appears on the bottom of the character, rather than on the left as in most other characters with this radical. Characters with the 酉 radical are usually associated with alcohol or fermentation in some way, which certainly fits with 醬, as many Chinese pastes/sauces involve fermentation.
Here are some types of 醬 you might see mentioned on a menu, or used in a recipe:
|豆瓣醬||dòu bàn jiàng||chilli bean paste|
|海鮮醬||hǎi xiān jiàng||hoisin sauce (literally "seafood sauce")|
|沙爹醬/沙嗲醬||shā diē jiàng||satay sauce (transliteration)|
|沙茶醬||shā chá jiàng||shacha sauce|
|醬油||jiàng yóu||soy sauce [see footnote]|
|XO醬||XO jiàng||XO sauce|
or huáng dòu jiàng
or mó chǐ jiàng
|yellow bean sauce|
And here are some specific dishes that use the character 醬:
|醬牛肉||jiàng niú ròu||beef braised in soy sauce then sliced and served cold (see Su-Lin's post on 醬牛肉)|
|炸醬麵||zhà jiàng miàn||noodles with pork and fermented bean sauce, literally "fried sauce noodles" (see my post on 炸醬麵)|
|XO醬煎腸粉||XO jiàng jiān cháng fěn||grilled cheung fun with XO sauce|
|京醬肉絲||jīng jiàng ròu sī||shredded pork in Peking sauce (a sort of sweet bean-based sauce)|
醬 is also used in the Chinese names of various Western sauces/condiments such as peanut butter, mayonnaise, etc — see the CantoDict entry for 醬 for a list.
Footnote:  sung points out in comments that the Cantonese term for soy sauce is different:
豉油 (si-yau) is the term used for soy in general and 生抽 (san-cao) for light soy and 老抽 (lao-cao) for dark soy.
|醬:||jiàng||radical 164 (酉)||Cantodict||MandarinTools||YellowBridge||Zhongwen|