Chinese Oyster Sauce Haday Hai Tian

Introduction to Chinese Oyster Sauce

Chinese oyster sauce is a rich, flavorful condiment widely used in Chinese cuisine. It is a dark brown sauce made from oyster extracts, sugar, salt, and water, thickened with cornstarch. The sauce has a savory, umami flavor that enhances the taste of various dishes.

History

Oyster sauce originated in the late 19th century in Guangdong province, China. It was invented by Lee Kum Sheung, who accidentally overcooked oysters, creating a thick, caramelized sauce with a unique flavor. This serendipitous discovery led to the founding of the Lee Kum Kee company, which remains a prominent producer of oyster sauce today.

Producer 

Foshan Haitian flavouring & Food Co.Ltd. Guangdong

Ingredients

Superior Version:  oyster extract (oyster, water, salt), water, sugar, salt,monosodium glutamate (MSG), hydroxypropyl sistarch phosphate, mussel juice ( mussel, water,salt), caramel color, wheat flour,disodium 5’-inosinate, xanthan gum, citric acide, potassium sorbate. 

Gold Version (preservative-free): oyster extract (oyster, water, salt), water, soy sauce (water, soybeans, salt), sugar, salt, modified corn starch, wheat flour, yeast extract. (Following ingredients are not added:potassium sorbate, sodium benzoate, sucralose)

Contains: soybeans, wheat

Size: Superior Version 20.8oz/590g; Gold Version 22oz/625g

Shelf Life：18 months

Storage: Store at room temperature, refrigerate after opening