Details
A Hong Kong style sweet soy sauce from Shun Fat Ma Kee, founded in 1986, brewed using the traditional long-fermentation method. The sauce has a deep amber colour, rounded sweetness and a smooth soy base that is markedly less salty and sharper than regular light soy, making it the natural pairing for delicate dim sum flavours. Spoon a little over freshly steamed siu mai or prawn dumplings and the sauce clings to the wrappers without overwhelming the filling. Also excellent with rice rolls, steamed spare ribs and silken tofu, or as a finishing drizzle for plain steamed fish.
