CHINESE COOKING SAUCE SOLUTIONS
Chinese Cooking Sauces for Overseas Restaurants
Shenzhou manufactures Chinese cooking sauces for overseas restaurants, restaurant chains and central kitchens. Our range includes Kung Pao chicken, oyster sauce beef, black pepper beef, all-purpose stir-fry, sweet and sour, and stir-fried noodle sauces. We provide 2 kg foodservice packs, standardized recipe SOPs and technical support, with customized formulations for different flavor and market requirements.
2 kg × 6 bottles per carton
Foodservice pack for
restaurants and chains.
Sauce + Recipe SOP
Standard recipes and SOPs
for easy execution.
Stable flavor
Stable flavor and consistent
customer experience.
Export-Oriented Formula
Tailored formulas meeting local
market requirements.
Chinese Cooking Sauces and Applications
Kung Pao Chicken Cooking Sauce
A sweet, tangy and savory sauce direction for Kung Pao-style chicken and related stir-fry applications.
Oyster Sauce Beef Cooking Sauce
A savory oyster-sauce profile designed for beef dishes and professional wok cooking.
Black Pepper Beef Sauce
A bold black-pepper profile with onion and savory notes for beef and other black-pepper dishes.
All-Purpose Stir-Fry Seasoning Sauce
A soy-sauce-led savory base for everyday stir-frying and standardized kitchen seasoning.
Sweet & Sour Cooking Sauce
A balanced sweet-and-sour profile suitable for classic Chinese-style sweet-and-sour applications.
Stir-Fried Noodle Sauce
A ready seasoning direction for stir-fried noodles and related wok applications.
Chinese Cooking Sauces with Standardized Recipe SOPs
Application Example: Kung Pao Chicken
Standard Recipe
Reference batch: 2,500 g chicken
| Ingredient | Amount |
|---|---|
| Diced chicken | 2,500 g |
| Diced scallions | 300 g |
| Roasted peanuts | 200 g |
| Sichuan peppercorns | 5 g |
| Dried chili segments | 50 g |
| Sliced ginger | 30 g |
| Sliced garlic | 30 g |
| Kung Pao cooking sauce | 1,000 g |
| Stir-frying oil | 200 g |
Marinade: cornstarch, MSG and cooking wine as required.
Additional oil is needed to pre-cook the chicken.
Step-by-Step Process
- Cut chicken into 1.5 cm cubes and scallions into 1 cm pieces.
- Marinate chicken with cornstarch, MSG and cooking wine.
- Pre-cook chicken in hot oil until cooked through; remove and drain.
- Heat 200 g oil to about 150°C. Fry Sichuan peppercorns, dried chilies, ginger and garlic until fragrant.
- Add cooking sauce, cooked chicken and scallions. Toss until evenly coated.
- Add roasted peanuts, mix briefly and serve.
Application Advantages
Support Automated Cooking
Compatible with cooking equipment.
Standardize Multiple Outlets
A shared recipe for consistent preparation.
Train Local Kitchen Staff
Clear ingredient ratios and cooking steps.
Why Choose Shenzhou for Chinese Cooking Sauces?
Foodservice sauce development for recognizable Chinese dish profiles.
Dish-level SOP support covering ratios, dosage, preparation, temperature and cooking sequence.
Commercial 2 kg formats suitable for professional kitchen use.
Experience moving products from sample development to repeat export orders.
Formula, compound-ingredient and supplier-document coordination.
Manufacturing, quality-control and export-team collaboration within one project path.
A sauce manufacturer that understands both the dish and the export file
Quality and Compliance Support
Quality management and supporting compliance documents are maintained for applicable products and customer requirements.
HALAL CERTIFIED
ISO 22000 CERTIFIED
HACCP SYSTEM
BRC CERTIFIED
LOOKING FOR CUSTOM CHINESE COOKING SAUCES?
Contact us for samples, technical information or customized product requirements.