Char siu sauce
Preparation: Stir 1750 grams of sesame paste, 500 grams of peanut butter, 750 grams of southern milk with a blender, and then add 250 grams of Meiji umami juice, 10 grams of white sugar, 10 grams of pine meat powder, 1500 grams of seafood sauce and salt, 750 grams of soy sauce and sand ginger powder, 150 grams of chicken powder, 500 grams of oyster sauce and flavor powder, and 50 grams of five-spice powder.
Uses Used to make char siu meat marinade. Every 500 grams of pork is marinated in about 50 grams of char siu sauce for about 1 hour.
Suckling pig sauce
Preparation: 500 grams of seafood sauce, 200 grams of Zhuhou sauce, 50 grams of tangerine peel paste and sand ginger powder (tangerine peel soaked in water to make minced), tomato sauce 250 grams, minced garlic, Lee Pai Lin sauce, Lee Kum Kee oyster sauce, ok juice 100 grams each, southern milk, sesame paste 150 grams each, 750 grams of fine sugar together, and boiled over medium low heat.
Uses For the dip of roast suckling pig. After the sauce is ready, put it into a stainless steel bucket, the surface is sealed with hot oil, and it is taken as you like, during which time do not touch raw water.
Sour plum sauce
Prepare 2500 grams of sour plum sauce, 500 grams of sand ginger powder, 600 grams of white vinegar together and boil, then add 10 grams of yellow gardenia water to color, and then beat with 5 grams of corn starch.
Uses Commonly used as a dipping sauce for roast goose, roast chicken and roast duck.
Fen hoof juice
To make, boil 500 grams of white vinegar, 200 grams of red Zhejiang vinegar, 100 grams of shao wine, and then add oyster sauce, chicken powder, Meiji umami juice 25 grams each, sesame oil, minced garlic, chili oil 50 grams each to taste.
Uses As a dipping sauce for Foshan fen hoof (or white cut pig's trotter).
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