Lee Kum Kee doesn’t stop to amaze us with novelties. Now even the most exacting chef can choose sauce for his personal taste.
We present you some new products and ways to use them in the professional kitchen of Pan-Asian restaurant. Furthermore, all sauces are adapted to European consumers, so it gives possibility to use them for cooking European dishes.
Char Siu Sauce is also known as Chinese barbeque sauce. It is ideal for marinating, roasting and barbecuing of meat, chicken and seafood.
Chili Garlic Sauce is perfect mix of chili peppers and piquancy of garlic. It can be used as dipping sauce and marinade or for stir-frying.
Black Bean Garlic Sauce is a base for cooking classic Sichuan dishes. This sauce is great for rice, vegetables, tofu and grilled dishes.
Chili Bean Sauce (Toban Djan) is actively used in Sichuan cuisine. It can add a bit of spice to any dish. Also this sauce is good for dipping.
Satay Sauce can be used as marinade or dipping sauce. It is made from coconut and peanut and has piquant taste.
These products and many others you can find in the catalogue. Our managers will answer all your questions with great pleasure. Also they can help to choose sauces for your individual needs.