the west
In the west, spicy soy sauce is widely used to make various dishes and other foods, especially beef dishes and products. Spicy soy sauce can also be used in drinks, such as blood Mary and tomato juice.
China
In China, spicy soy sauce (sauce) is more common in coastal areas. In Shanghai, spicy soy sauce was popularized from western restaurants at the end of 19 and the beginning of the 20th century.
A bottle of spicy soy sauce from Shanghai.
He eats food. Shanghai cuisine, western food and fried pork chops in Luo Songtang all use spicy soy sauce. Local food, such as raw fried steamed bread, ribs rice cake, dry fried hairtail, is sometimes dipped in spicy soy sauce.
According to Shanghai Grain Records and Shanghai Light Industry Records, in 22 years of the Republic of China (1933), Meilin Canned Company produced spicy soy sauce for the first time and used Meilin brand Jindun trademark. In 36 years (1947), North Station East Asia Food Factory began to produce spicy soy sauce. After 1949, the spicy soy sauce produced in Britain became scarce gradually, which made the local spicy soy sauce gain market and sell overseas in recent years. 1957 was merged into fengwantong winery, and 1962 was discontinued due to the shortage of raw materials; The hot soy sauce production line of Meilin Canning Co., Ltd. was handed over to Taikang Food Factory for production on 1960, and it was renamed as "Shanghai Hot Soy Sauce" and changed to Jinji brand; 198 1 year, Shanghai No.7 Brewery improved the original formula of Fengwantong Brewery and began to produce new "nine flavors and one flavor" spicy soy sauce; Taikang Factory Golden Rooster 1990 was changed to Taikang Yellow Card and Taikang Blue Card. At present, the annual output of Shanghai Taikang spicy soy sauce is nearly 1000 tons, mainly for local sales and some for export.
In the south of China, spicy soy sauce was introduced from England to China, Guangdong and Hongkong in the19th century, and it is still widely used, such as mangosteen beef balls used in Cantonese dim sum.
Japan
There is also a Japanese sauce called "Worcester Sauce", but the raw materials and production methods are different from those in Britain.
Lipailin juice
The main raw materials of Lipailin juice include barley vinegar, white vinegar, molasses, sugar, salt, anchovy, tamarind extract, onion, garlic, celery, horseradish, ginger, pepper, star anise and other nearly 30 kinds of spices and seasonings, which are made by heating, decocting and filtering.
However, in recent years, a manuscript believed to be the original recipe of Li Pailin juice was transferred to the Worcester Museum. According to the manuscript, besides the ingredients listed on the bottle today, Li Pailin's juice also contains cloves, soy sauce, lemons, pickled melons and peppers.
This secret recipe was discovered by Brian Keogh, Li Pailin's early company accountant, in the trash can of the factory. The manuscript is neatly written in two different fonts and dark brown ink on two folded leather papers. In 2006, after Keogh was over 80 years old, his daughter gave the secret recipe to the museum for preservation and research.
For the sake of confidentiality, some manuscripts use argot words such as "big iron clip" and "adding a catty of bulldog" instead of the real component names. The manuscript also did not list the method of making and the proportion of ingredients, as well as the amount of juice that can be made.