Some time ago, I went to Foshan to play, and when I left, I wanted to bring some specialties back to the north. A friend suggested that I bring a few bottles of Lee Kum Kee family pillar sauce??? I really wonder if anyone brings a few bottles of sauce as a souvenir!
A friend explained: Zhuhou sauce is said to be created by Foshan chef Liang Zhuhou, one of Foshan's specialties, used for cooking chicken, beef, duck, pig and other livestock and poultry meat, fragrant and flavorful, meat tender, not greasy. The elbow you ate the other day was cooked with it!
Friends also gave me a science popularization of the history of the pillar sauce: according to legend, more than 100 years ago, during the Tongzhi period, the Sanpinlou Restaurant near the ancestral temple, the business was very prosperous, the restaurant had a chef, surnamed Liang Mingzhu hou, he was very researched on the dishes, and the dishes made were different, especially the meat recipes, which were both colored and fragrant. Originally, Liang Zhuhou did not use the bean paste sold in the market, but a homemade sauce as a seasoning. The dishes he made were praised by everyone, and the business of the restaurant was booming.
Later, Liang Zhuhou opened a small food shop and sold sauce by himself, what is the name of this sauce? People gave it a name, Zhuhou Sauce. Later, Liang Zhuhou made the sauce more carefully, selected the good soybeans, accompanied by salt, sugar, sesame seeds, and soy sauce, and the taste was more aromatic and delicious than before. After the death of Marquis LiangZhu in old age, people inherited his sauce-making method and extended it. For more than 100 years, Zhuhou Food has become one of the most distinctive food ingredients in Foshan, famous far and wide, and praised by people.
Before leaving, a friend stuffed me with a bag of Lee Kum Kee family column sauce, he said that this cooking chicken, duck, fish is very good, let me take it back to the family to try. I have to say that Foshan friends are really too honest!