🥢 Why is Chu Hou sauce so fragrant? Let us take a deeper look!

When it comes to the heart of the Cantonese and even Hong Kong kitchens, besides oyster sauce, another essential condiment is Chu Hou sauce ! Whether it's braised beef brisket, lamb brisket, tofu, or pork knuckle, the very mention of "Chu Hou" automatically conjures up that rich, tangy aroma. So, why is Chu Hou sauce so fragrant? There's a lot of history, craftsmanship, and culture behind it. Let's break it down!

📜 The history of Chu Hou sauce

Chu Hou sauce originated in Foshan, Guangdong. Legend has it that it was created by a Qing Dynasty man named Li Wenzhu . He was a master of sauce making and invented a sauce based on soybean paste, infused with various spices. Because his name was "Chu Hou," it became known as "Chu Hou sauce."

• Foshan’s Sauce Town : Foshan has been known as the “Sauce Town” since ancient times, producing a variety of fermented condiments, and Chu Hou Sauce is one of the most representative.
• With the migration of Cantonese people to the south , the cooking method of Chu Hou sauce was introduced to Hong Kong, and gradually became the soul seasoning of teahouses, restaurants and home-cooked dishes.

🧄 Main ingredients of Chu Hou sauce

Although Chu Hou sauce looks like a can of brown-red sauce, it actually contains a lot of ingredients:

• Soybean paste : The fermented soybean aroma is the basis, providing a rich base flavor.
• Garlic : Brings out the spicy flavor.
• Ginger : Removes fishy smell and enhances fragrance, making the taste more rounded.
• Sesame seeds : Add aroma and nutty flavor.
• Peanuts/peppercorns/star anise and other spices🌿 : add complex flavor and make the sauce unique.
• Sugar and salt : balance savory and sweet.

These ingredients are simmered over a slow fire and blended for a long time, which will form the unique rich aroma of Chu Hou sauce.

🔮 Why is Chu Hou sauce so fragrant?

1️⃣ Fermented bean flavor

Fermented soybeans produce a large amount of amino acids, which bring out the "umami" flavor (i.e. glutamate). This natural umami flavor makes Chu Hou sauce particularly attractive.

2️⃣ Spice Blend

Garlic, ginger, star anise, pepper and other spices blend together to form a sense of layering, like a musical ensemble, smelling complex and harmonious.

3️⃣ Cooking process

Traditional Chu Hou sauce needs to be simmered over low heat to allow the oil to fully release the flavor of the spices and make the aroma more concentrated.

4️⃣ Salty and sweet balance

The Chu Hou sauce is both salty and slightly sweet, which makes the taste more three-dimensional and not monotonous.

5️⃣ More prominent after adding food

When Chu Hou sauce is stir-fried or stewed, its aroma will be stimulated, especially when it penetrates into meats such as beef brisket and lamb brisket. The meaty aroma + the sauce aroma are simply perfect!

🍲 Classic applications of Chu Hou sauce

• Chu Hou Beef Brisket : A must-order dish in Hong Kong restaurants. The rich sauce flavor permeates the beef brisket, making it melt in your mouth.
• Zhu Hou Lamb Pot : A great dish for warming the stomach in winter, the sauce flavor removes the mutton smell, and the more you eat it, the more delicious it becomes.
• Zhu Hou Braised Tofu : A home-cooked stir-fry, simple but very delicious.
• Chu Hou Pork Knuckle/Chicken Wings : Salty and flavorful, best paired with white rice or noodles.

🌐 Chu Hou Sauce and Hong Kong Food Culture

Chu Hou sauce is no longer just a sauce, it is also a part of Hong Kong's food culture:

• Neighborhood flavor : Chu Hou dishes can be found in dai pai dongs, tea restaurants, and restaurants, and are deeply rooted in the hearts of the people.
• A must-have for home : Many Hong Kong people have a bottle of Chu Hou sauce in their refrigerators, ready to use whenever they want to cook.
• Inheritance and Innovation : Traditionally used for stewing, some people use it for fried rice, fried noodles, and even in fusion cuisine.

😋 Editor's thoughts

My favorite is the Chu Hou Beef Brisket Lo Yi Mian! Every time I go to a tea restaurant, the aroma of Chu Hou sauce makes my mouth water. Chu Hou sauce is more than just a seasoning; it brings a sense of security. The aroma is like being back home, enjoying that familiar flavor.

🎉 Summary

Chu Hou sauce's unique aroma stems from its blend of fermented bean flavor, spice essences, a masterful cooking process, and a balanced balance of saltiness and sweetness . This, combined with its rich history and cultural heritage, has made it an indispensable and soulful condiment on Hong Kong dining tables. Whether served in a luxurious restaurant or at home, Chu Hou sauce delivers the authentic "Guangdong flavor."

👉 I'd like to ask everyone: What's your favorite dish to cook with Chu Hou sauce? Beef brisket, lamb brisket, or tofu?