Kung Pao Sauce

Household consumers, foodservice establishments, and convenience store channels

For home use, restaurants, banquets, and more.

1. Developed through a collaboration between a Sichuan culinary Intangible Cultural Heritage master and a century-old Chengdu Sichuan restaurant, this heritage recipe embodies the two chefs’ meticulous mastery of Sichuan cuisine’s “harmony of five flavors.” It faithfully recreates the classic balance of sour, sweet, spicy, salty, and numbing notes characteristic of traditional Chengdu-style Kung Pao dishes, and is perfectly suited for a variety of ingredients—including Kung Pao Chicken, Kung Pao Shrimp, and Kung Pao Tofu.
2. Premium ingredients are carefully selected: Longmen rice vinegar and Donggu Yipin Xian soy sauce form the core seasoning base. Aromatic depth is enhanced by a dual-oil blend of chili oil and Sichuan peppercorn oil, while ginger and garlic powders awaken the foundational umami. Each component is precisely calibrated to deliver the authentic Kung Pao profile—starting with a vibrant numbing fragrance, followed by a bright, sweet-sour finish, all grounded in a robust savory-salty base.
3. Prepared using traditional low-temperature slow-simmering methods and free from industrial additives, the sauce achieves a rich, clingy consistency that coats ingredients beautif

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