WuChuan YuXiang Sauce LTD

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Fermented bean curd fried eggs

Fermented bean curd fried egg is a very simple and nutritious dish, great for home or restaurant dinning.


egg 150g, Yuxiang fermented bean curd (white) 100g, coriander 10g, spring onions 5g, vegetable oil 35g.

Cooking method:

1. Wash and cut spring onions and coriander into pieces;

2. Mash up fermented bean curds, add eggs、 vegetable oil (one egg with, half spoon of oil)、chopped spring onions and coriander, mix well for use;

3. Heat oil in a wok, stir fry the mixed egg liquid until golden, and serve.

Fermented bean curd taro

Fermented bean curd taro is a delicious deep fried and stewed dish. It's cooking method is slightly complicated, however, its taste is priceless.


Taro 500g, 1 piece of Yuxiang fermented bean curd (red), bean curd juice 1 tablespoon (about 30ml), a few drops of light soy sauce, some spring onions.

Cooking method:

1. Clean and wash taro,   peel off skin and cut into medium to small cubes. It's suggested to wear a pair of gloves when preparing taros, as they may make your skin itchy if contact with skin directly;

2. Mash up fermented bean curd with a spoon;

3. Wash and cut spring onions into small pieces;

4. Heat oil up in a wok, pour in taro and fry until the edge turns golden, then put taro in a dish, remove oil;

5. Heat some fresh oil up in a wok, put in the deep fried taro, stir fry;

6. Pour in crushed bean curd and bean curd juice, stir well;

7. Put in a few drops of light soy sauce;

8. Pour in a small bowl of water, just enough amount to cover the taro cubes;

9. Cover and simmer for about 10 minutes until taro crumbles;

10. Lift the lid, stew the pot until its juice reduces and thicken;

11. Sprinkle spring onions and serve.

Fermented bean curd braised pork

Original braised pork seasoned with fermented bean curd and rock sugar, then becomes fermented bean curd braised pork. It's aromatic but not greasy, soft and tasty. You can adjust the flavours according to your own taste by adding cooking wine or adding more bean curd juice.


200g belly pork with or without skin, a small onion, a small piece of ginger, 3 pieces of Yuxiang red fermented bean curd, rock sugar, cane sugar, dark soy sauce, cooking wine, small amount of salt, MSG, chicken powder, and pepper.

Cooking method:

1. Wash pork and cut into pieces.   Heat some oil up in a pot, put in ginger slices, then put in pork and stir fry in high heat for 3 to 4 minutes. Remove fat from the pot to reduce greasiness;

2. Fry the pork for about 10 minutes until edge becomes golden. Once again remove fat and oil from the pot, and pour in dark soy sauce;

3: Mash 3 pieces of fermented bean curd with bean curd juice, add cane sugar and cooking wine, stir thoroughly;

4: Pour in the mixed bean curd paste, rock sugar, onion and ginger. Stir fry slightly, add water and just submerge the meat. Turn to a low heat for braising;

5: Braise for about 30 minutes on low heat, check its gravy. If it is light, turn on higher heat to thicken it;

6. Add chicken powder, stir it thoroughly, then it is ready for serving.

Fermented bean curd and shredded pepper stir fried water spinach

This is a very delicious and popular dish that can be seen everywhere. It has the crispness of water spinach and aroma of fermented bean curd, shredded pepper also add a hint of spicy and give the whole dish a good lift in taste.


500g of water spinach, 2 red peppers, 3 slices of garlic, 2 pieces of Yuxiang white fermented bean curd (a small amount of bean curd juice), 1 /2 teaspoon of salt, 1 / 2 teaspoon of chicken powder and 1 / 3 teaspoon of sugar.

Cooking method:

1. Wash water spinach, and chop them into sections for use;

2. Shred red peppers and crush garlic. Mash fermented bean curds in the bowl with some bean curd juice;

3. Heat up a wok, add garlic and stir fry until the oil is hot, then add shredded red pepper and mashed bean curd paste to stir fry;

4. Put water spinach into the wok and quick stir fry;

5. When the water spinach is soft, sprinkle some salt, chicken powder and sugar. Stir fry for 1/2 minute and then it's ready for serving.

Fermented Bean Curd Fried Chicken Wing

Fermented bean curd fried chicken wing is a favourite dish for people in all ages. It can be a dish with our normal meals, or a good party nibbles.


Fresh chili, Yuxiang red fermented bean curd, soy sauce, salt, cooking wine, spring onions, seafood sauce, sugar and oil.

Cooking method:

1. Chop chicken wings into chunky pieces, slice chilli and spring onions;

2. Put all the seasonings (except cooking wine) in a small bowl, and mix them into a runny paste;

3. Boil some water, blanch chicken wings in the boiling water, then rest the cooked wings in a bowl for later use;

4. Heat up a pan, pour in some oil, put in sliced chilli, stir fry;

5. Put in chicken wings, a small amount of salt, sprinkle some cooking wine, stir fry until the wings are slightly golden;

6. Pour in the mixed sauce that made at #1, add some water, bring it to boiled, then put on the lid;

7. Boil until gravy thicken, add spring onion, stir well, and serve.