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Food Service Sweet & Spicy Sauce – 3 kg Tub
$49.99 CAD
PRICE
$49.99
Ingredients
SOYBEAN OIL, SUGAR, PICKLED CHILI (CHILI, WATER, SALT), FERMENTED VINEGAR, FERMENTED BEAN PASTE, GARLIC, GINGER, FERMENTED SOY SAUCE, WATER, SALT, CITRIC ACID, FOOD FLAVORS AND FRAGRANCES, HYDROXYPROPYL DISTARCH PHOSPHATE, YEAST EXTRACT, DISODIUM 5'-INOSINATE, DISODIUM 5'-GUANYLATE, XANTHAN GUM, PAPRIKA RED, POTASSIUM SORBATE.
Top highlights
STOP “WHAT’S ON THE MENU TONIGHT?” — One concentrated base gives any cook a consistent, glossy sweet-and-spicy dish in minutes. No master chef, no sauce-making from scratch.
ONE TUB. MANY MENU ITEMS. — Kung pao chicken, glazed shrimp, tofu, mushrooms, beef and vegetables, braised, seared or stir-fried, without adding more sauces to your inventory.
180 DAYS OF NATURAL FERMENTATION — A chili and garlic base naturally fermented for 180 days, with pickled chilies, fermented bean paste, brewed vinegar and fermented soy sauce. Made in Sichuan, China.
CONCENTRATED & SMOOTH — Coats fast and penetrates quickly when searing, braising or simmering, without clumping or burning. Dilute 1:10 for a lighter finishing or dipping sauce.
WATER, POT, SAUCE. ALL YOU NEED. — A heavy-duty, resealable 3 kg (6.6 lb) commercial tub with a handle: easy to scoop and store with little waste. Cook to our recipe ratios for exact portions and predictable food cost.
Ingredients: Soybean Oil, Sugar, Pickled Chili (chili, Water, Salt), Fermented Vinegar, Fermented Bean Paste, Garlic, Ginger, Fermented Soy Sauce, Water, Salt, Citric Acid, Food Flavors And Fragrances, Hydroxypropyl Distarch Phosphate, Yeast Extract, Disodium 5'-inosinate, Disodium 5'-guanylate, Xanthan Gum, Paprika Red, Potassium Sorbate.
Contains: Soybean, Wheat.
Gongbao Shrimp Balls
- Prep 300g shrimp; dice 50g cucumber, 50g bell pepper.
- Heat 2 tbsp (30ml) oil, stir-fry shrimp 1–2 min, add 2 tbsp sauce, toss to coat.
- Add vegetables, stir-fry 1–2 min, serve.
Sweet and Spicy Pork Ribs
- Coat 300g pork ribs with 2 tbsp sauce, marinate 30 min.
- Preheat oven to 420°F, bake ribs 30 min until caramelized.
- Plate and garnish with sesame seeds, serve.
Sweet and Spicy Pasta
- Cook 200g pasta as directed; drain and set aside.
- Heat 2 tbsp (30ml) oil, add 2 tbsp sauce, toss with pasta to coat evenly.
- Top with parmesan cheese and serve warm.
Sweet Chili Grilled Pizza
- Roll out 200g pizza dough; slice 50g bell pepper, 50g onion, shred 100g mozzarella.
- Brush 2 tbsp (30g) sauce over base, top with cheese and vegetables.
- Bake at 450°F for 10-12 min until golden. Sprinkle with herbs and serve.
FAQs
Q1: How can we effectively control salt intake?
Your actual salt intake is determined by the final salinity of the finished dish on your plate, not the sodium level in the bottle. Blindly chasing "low-sodium sauces" is often a myth—when the food lacks flavor, you end up adding more salt at the table anyway. True salt control comes down to the precise ratio of sauce to ingredients. Before leaving our kitchen, every YOUJIA product undergoes 3–5 rigorous cooking tests to calculate the perfect ratio, precision-locking the final dish's salinity at an ideal 1.0% golden balance. Simply follow YOUJIA's recipe-recommended ratios for effortless sodium control and uncompromised flavor.
Q2: How can we effectively control cooking oil usage?
YOUJIA matches every seasoning with a signature water-braising recipe that requires zero added oil. During cooking, the sauce helps render out the meat's natural fats. For strict low-fat diets, simply chill the dish for a few minutes to solidify and skim off the surface oil—delivering complete, high-quality protein with virtually zero added fat.
Q3: How can we effectively control sugar intake?
Unlike traditional cooking that relies on added sugar to boost flavor or mask bitterness, YOUJIA requires zero added sugar in your kitchen. Powered by our natural fermentation process and balanced formulation, our sauce naturally elevates the inherent sweetness of your ingredients to restaurant-quality standards, cutting excess sugars at the source.
Plays Nice With
YOUJIA's "Five Flavors for a Week" was born from a real family frustration.
2017
In 2017, we moved from China to Canada. For the first time, my husband and I had to manage everyday cooking completely on our own. Slowly, one simple question began taking over our lives: "What should we eat today?"
The exhausting part was never the cooking itself. It was the constant deciding.
One day, I taped a simple weekly meal plan to the wall. That moment marked the beginning of YOUJIA's Five Flavors for a Week.
Five days, five flavors, never the same meal twice:
🟡 Monday · Savory Sauce
Braised Chicken, Braised Beef, Braised Shrimp
🔴 Tuesday · Sweet Chili Sauce
Kung Pao Shrimp, Kung Pao Chicken, Fish-Fragrant Pork
⚫ Wednesday · Black Pepper Sauce
Black Pepper Steak, Black Pepper Shrimp, Black Pepper Pasta
🌶 Thursday · Spicy Sauce
Spicy Fried Chicken, Spicy Pork, Spicy Tofu
🍋 Friday · Hot & Sour Sauce
Hot & Sour Beef, Hot & Sour Fish, Hot & Sour Rice Noodles
Same ingredient, completely different feeling — because flavor changes everything.
Every YOUJIA sauce is built on a foundation of quality fermented ingredients — pickled chilies, aged fermented bean paste, and naturally brewed vinegar, slow-developed over time. No industrial shortcuts, no artificial additives. Just real, honest ingredients that deliver deep, layered flavour and restaurant-quality results at home.
Cooking should never feel like a burden. At YOUJIA, we hope these five flavors bring a little more joy and rhythm to your table every week. Visit our store to explore all five flavors and find your own weekly rhythm.
— YOUJIA Founder, Penny
Leave your recipe faves in the reviews or tag us on social @youjia_flavors
