Sweet‑sour seasoning sauce rich in sesame oil aroma. Ideal for cold dishes, especially fresh jellyfish salad.
Prepare salt‑water at salt‑to‑water ratio of 0.2:1. Slice Chinese cabbage and soak in salt‑water for half a day until soft. Rinse with purified water and drain. Mix this product with shredded carrot, spread onto cabbage slices. Place in air‑tight container and stand overnight. Keep refrigerated, serve as needed.
Comparable to but superior to black vinegar. Suitable for tossed vegetables, noodles or as hot‑pot dipping sauce.
Suitable for tossed vegetables, salads, mixed noodles, hot‑pot dipping sauce and fried‑food dipping sauce.
Comparable to but superior to black vinegar. Suitable for tossed vegetables, noodles or as hot‑pot dipping sauce.
Clean and drain seafood, or blanch as required. Depending on personal taste and seafood variety, add this product, mix well, and marinate for 0.5‑2 hours as desired before serving.
Prepare salt‑water at salt‑to‑water ratio of 0.2:1. Slice Chinese cabbage and soak in salt‑water for half a day until soft. Rinse with purified water and drain. Mix this product with shredded carrot, spread onto cabbage slices. Place in air‑tight container and stand overnight. Keep refrigerated, serve as needed.
