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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.



  • 1.

    Maintain the mixing ratio of the sauce and use what ever size measure you like Cup Tablespoon(s) etc.

  • 2.

    Add all the ingredients in a non-reactive saucepan and bring to the boil, simmer for 15 minutes stirring regularly. Remove and pour into a serving jug. Sauce may be served hot warm or cold.


Use with anything you like.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with Char Sui Style sauce.


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