Chu hou paste

A thick dark brown Cantonese sauce of fermented soybeans, garlic and spices for braising beef, stir-fries and stews.

Chu hou paste is a thick dark brown Cantonese sauce of fermented soybeans, garlic, shallot, sesame paste, ginger and spices, saltish-sweet, with a rich umami taste. It is used as a base for braising beef and beef brisket with radish (lo bak ngau lam), for stir-fries, stews, hot pot and marinades.

Recipes with this ingredient

Sweet and sour pork ribsPan-Asian cuisine | Appetizers

Ribs are the foundation on which a building of two dozen ingredients is built - among them hoisin and tobanjian sauces, cranberry jam, cornflakes and chu-hau paste.

Peking Duck TacosChinese cuisine | Main courses

Tacos with Peking duck is an exquisite union of Eastern and Mexican cuisine, where the crispy skin of the duck combines with tender meat enriched with the aromas of Chinese spices. The dish's history begins with traditional Peking duck, known for its unique texture. In this recipe, the duck meat is soaked in a rich marinade, roasted to perfect crispness, and complemented by fresh vegetables and sauces. Serving in tortillas adds a modern touch to the dish, creating a harmony of flavors—from sweet-salty to spicy. This dish is perfect for festive dinners or special occasions, impressing with its depth of flavor and elegance in presentation. Enjoy Peking duck tacos with a glass of wine or fresh beer, creating a gastronomic journey between continents.