Inspirée des célèbres raviolis de rue de Chengdu, la sauce piquante et sucrée du Sichuan est une concoction à base de sauce soja « fuzhi » aromatique, mijotée lentement avec du sucre brun, des champignons, de l'ail et un mélange d'épices. Elle est à la fois sucrée, acidulée, épicée et riche en umami — intensément délicieuse et polyvalente.
180 ml. Fabriquée à Chengdu, Sichuan.
Vegan, sans arômes artificiels et sans conservateurs.
À utiliser en sauté, en marinade ou sur des raviolis. Parfaite pour arroser des nouilles ou d'autres plats !
Veuillez noter que le nom de notre sauce Zhong sucrée et épicée préférée des fans a été changé en Sauce piquante et sucrée du Sichuan, mais soyez rassuré, c'est le même goût que vous aimez avec un nom et un emballage améliorés ! Si vous avez des questions sur ce changement, veuillez contacter [email protected].
Customer Reviews (4.8 / 5 · 11 reviews)
Evelyn I.★★★★★
The brown sugar gives it this deep, almost caramel sweetness that balances the heat perfectly. It’s fantastic as a quick sauce for dumplings or even just stirred into noodles when I’m short on time.
Harper★★★★★
I've been drizzling this over pan-fried dumplings and the depth from the mushroom and garlic really comes through. It's got just enough heat without being overwhelming.
Elizabeth★★★★★
The brown sugar sweetness really balances the heat from the garlic and chili—perfect for dipping potstickers. I've already gone through half the jar in a week.
Olivia★★★★★
I've been drizzling this over steamed dumplings all week, and the balance of sweet from the brown sugar with that slow-brewed garlic heat is spot-on. It's thicker than I expected, which makes it cling perfectly to each bite.
Isabella★★★★★
The slow-brewed brown sugar gives it a depth that perfectly balances the heat. I've been drizzling it over pan-fried dumplings and it tastes just like the street food I miss.
Owen★★★★★
I was skeptical at first, but this sauce nails the balance—the slow-brewed fuzhi soy sauce base gives it a deep savory-sweetness that works perfectly drizzled over dumplings or even stir-fried greens.
Abigail R.★★★★★
The brown sugar and mushroom blend gives this sauce a deep, savory sweetness that balances the heat perfectly—I've been drizzling it over my homemade dumplings and fried eggs all week.
Lily★★★★★
I've been putting this on everything from dumplings to roasted veggies – the fuzhi soy sauce gives it a deep, savory complexity that's perfect. It's sweet at first, then a gentle heat builds, just like the Chengdu street food it's based on.
Thomas D.★★★★★
That brown sugar base gives it such a deep, savory sweetness that perfectly balances the heat. I’ve been drizzling it over pan-fried dumplings all week and the flavor really clings to the wrappers.
Jason★★★★☆
I was skeptical about the mushrooms in the ingredients, but they actually add a savory depth that balances the sweetness really nicely. Great on dumplings, as promised.
