Custom Chinese Cooking Sauce

Types of Chinese Cooking Sauces

Braised Pork Sauce

Tailored for classic Chinese braising, this sauce blends soy sauce, rock sugar, star anise, and cinnamon, boasting a rich, savory-sweet flavor and thick consistency. It's the key to iconic red-braised pork—simmering pork belly in it coats the meat with a glossy, amber finish, infusing deep umami and mellow spice. It also works for braised chicken or tofu, cutting down on the hassle of blending multiple seasonings.

Stir Fried Sauce

A ready-to-use "flavor base" for Chinese stir-fries, made with light soy sauce, oyster sauce, garlic, and ginger. It has a balanced savory taste with subtle freshness, eliminating the need to mix sauces mid-cooking. Toss it with veggies (bok choy, bell peppers), meats (shredded pork, sliced chicken), or noodles—just stir-fry ingredients and add the sauce for an authentic "wok hei" flavor in minutes.

Spicy Soup Sauce

Packed with Sichuan chili, Sichuan pepper, and fragrant spices, this sauce delivers bold, warming heat with a numbing undertone. Ideal for spicy hot pots, Sichuan-style beef soups, or even spicy noodle broths—just dilute it with broth and simmer with ingredients. It balances spiciness with mild umami, avoiding harsh heat that masks other flavors.

Char Siu Sauce

A signature Cantonese BBQ sauce is sticky, sweet-savory, and slightly tangy—perfect for marinating pork (for char siu, or Cantonese barbecued pork) before roasting or grilling. It also works for glazing chicken thighs or adding flavor to roasted veggies, creating a caramelized, glossy coat that’s iconic in Cantonese cuisine.

Mustard Sauce

It has a sharp, zesty kick with subtle tang. Unlike Western mustard, it’s lighter and pairs perfectly with Chinese cold dishes—dip dumplings, spring rolls, or boiled pork slices in it, or mix it with sesame oil for a dressing for cold tofu. It cuts through richness and adds freshness.

Seafood Juice

It has a bright, fresh-savory taste. A staple for seafood-focused Chinese food —drizzle it over steamed shrimp, crab, or scallops to amplify natural sweetness, or mix it with ginger and vinegar as a dipping sauce for boiled seafood. It also elevates seafood soups (like shrimp tofu soup) with a subtle briny depth.

How to Use Chinese Sauces in Cooking

Braise with ease: Simmer pork, chicken, or tofu in Braised Pork Sauce—no need to add extra spices; the sauce’s pre-blended flavors do the work. Quick stir-fries: Sauté ingredients (meats/veggies) first, then pour in Stir Fried Sauce and toss for 30 seconds—perfect for busy weeknights. Elevate specific ingredients: Coat fat beef in Fat Beef Sauce for hot pot, drizzle SEAFOOD JUICE over steamed seafood, or brush Char Siu Sauce on grilled meats. Dip & dress: Pair dumplings with Mustard Sauce, toss salads with Mixed Salad Dressing, or add Spicy Soup Sauce to broth for instant heat.

Health Considerations

Sodium & sugar: Sauces like Braised Pork Sauce, Char Siu Sauce, and Stir Fried Sauce may contain sodium/sugar. Opt for low-sodium versions (if available) and use in moderation

Conclusion

Our Chinese sauces cover every core Chinese food scenario—from braising and stir-frying to grilling and salad dressing. Each sauce is crafted to turn simple ingredients (pork, beef, seafood, veggies) into authentic Chinese dishes: Braised Pork Sauce for hearty roasts, Stir Fried Sauce for quick stir-fry，SEAFOOD JUICE for fresh seafood. Whether you’re a home cook or a beginner, these sauces take the guesswork out of seasoning, letting you focus on enjoying the rich, balanced flavors of Chinese cuisine.

FAQs

How long do opened store-bought sauces last?
A: Refrigerate in airtight containers—most last 1–2 months. Check the label for specific dates.

Q2: Which sauce is best for hot pot?
A:Fat Beef Sauce (for coating meats) and Spicy Soup Sauce (for broth) are perfect. Mix Mustard Sauce with sesame oil for a dipping option.

Q3: Can I use Stir Fried Sauce for noodles?
A: Yes—toss cooked noodles with Stir Fried Sauce and a handful of veggies/shredded chicken for a quick noodle dish.