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Shun Fat Ma Kee has been crafting traditional Cantonese sauces since 1986, and this mutton sauce is one of their signature preparations. A rich, savoury sauce built around soy, garlic, sesame oil and rice wine, with a deep aromatic base designed for slow-braised lamb or mutton dishes. Stir through tender chunks of lamb belly with daikon, bamboo pith or beancurd sheets for a warming clay-pot braise, or use as a finishing sauce for grilled lamb skewers. A pantry essential for anyone who loves classic Hong Kong winter cooking.
