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Char Sui Style sauce

This sauce is based on a sauce that I had at my favorite restaurant in Nanjing. It is as close as I can get using redily available ingredients. When you make the sauce you should make enough to biottle as I found that most of the people that have some want to eat it on everything including dry bread rolls. It is great for Peking Duck and is also good cold with sausages.


Use with anything you like.

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Angus Hughson

Pinot Gris, Pinot Noir and Other Whites are the best wines to pair with Char Sui Style sauce.


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