How to use Chu Hou sauce

Zhuhou sauce is a Guangdong specialty, a cooking sauce invented by Liang Zhuhou, a Guangdong native during the Qing Dynasty. His sauce was gradually developed and promoted after his death until it became a Guangdong specialty. Zhuhou sauce is made of bean paste, garlic sauce, sesame oil, etc. When cooking meat dishes, adding some Chuhou sauce can have a finishing touch. So, how to use Chuhou sauce? Let me give you a detailed introduction below.

Chu Hou sauce, a Guangdong snack. It was named after its inventor Liang Zhuhou. Chu Hou sauce is fresh, delicious, moderately sweet, and has a fragrant soy flavor. It can be eaten in a variety of ways. When cooking dishes, it is relatively easy-going, which means that it can be paired with almost any seasoning to complement each other. In Cantonese cuisine, classic dishes that use Chu Hou sauce as the main seasoning include Chu Hou chicken, Chu Hou goose, Chu Hou pork knuckle, Chu Hou beef brisket (beef offal), etc. Especially for dog meat, which Guangdong people love to eat in winter, Chuhou sauce is an indispensable condiment.

raw material

Zhu Hou sauce is one of Foshan’s traditional specialties. It was created by Liang Zhuhou, the chef of Sanpinlou, during the Jiaqing period of the Qing Dynasty. It uses soybean and flour as raw materials, which are made into sauce embryo after koji making and sun-drying, and then added with lard, sugar and sesame, and then steamed again. It is reddish-brown in color, has a strong soy sauce flavor, and tastes mellow, sweet and smooth. It is suitable for cooking chicken, duck, fish, etc., especially Zhu Hou chicken, and is a superior sauce for cooking. It is suitable for cooking the unique-flavor Xinhou chicken, goose, and duck, and can also be used to stew various meats.

The main raw materials of modern Chu Hou sauce are water, soybeans, wheat flour, white sugar, table salt, sesame oil, monosodium glutamate, dehydrated garlic, xanthan gum, and sodium benzoate.

Chu Hou sauce is mainly used to cook chicken, duck, goose and other meats. There are not many particular usage techniques. It depends entirely on personal taste. As long as you know a little bit of cooking, using Chu Hou sauce is not a problem.

Chu Hou sauce is a unique way to soak and cook beef offal. According to legend, Chu Hou sauce was first used for soaking and cooking beef offal. Later, after much research and development, it became the Chu Hou sauce we eat today. It can be used to cook meat, seafood and other delicacies, and can also be used as a condiment to complement other foods.