San Chuan Sauce [Guangdong Chaozhou Specialty]

What is Triple Sauce? Authentic Guangdong Chaozhou specialty: San Chuan Sauce

Content summary:Do you want to know what San Chuan Sauce is? This article is a detailed introduction toGuangdong Chaozhou specialty - Sanxian sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Sanxian sauce. The full text takes about 2 minutes to read, mainly including the basic introduction of Sanxian sauce and the product characteristics of Sanxian sauce? How did the history of San Xian sauce come about? Wait

Basic Introduction to San Chuan Sauce

San Chuan Sauce is the most familiar figure in the Chaoshan area. The most magical thing about it is when every household eats blood clams on New Year's Eve. This sauce, which is made by drying and grinding the remaining raw materials after making plum paste, together with many seasonings such as ginger and sugar, and combines sour, sweet, bitter, spicy, and salty flavors, has somehow become the best match for bloody clams. San Xian sauce is probably the most marginalized and challenging sauce among Chaoshan sauces

What are the product characteristics of San Chuan sauce

San Xian sauce is mainly used to dip seafood with strong fishy flavors such as blood clams and shrimp squirts. It is a delicious seasoning dish worth trying, whether it is for home or restaurant dining, it is a unique seasoning product

How did the history of San Chuan sauce come about

Sanshen sauce is often used to dip sashimi, because the sauce of the Chaozhou Yusheng style usually uses the materials that make up Sanshen sauce, so it is estimated that it was created unintentionally when eating Yusheng