Renowned for over 60 years, this iconic sauce captivates with its aromatic richness and intensely umami taste. Made from dried fish, dried shrimp, spices, garlic and oil, it brings an unmatched depth of flavor to a wide range of Asian recipes.

Versatile, Bull Head Sauce is ideal for Chinese fondue (hot pot), grilled meats, stir-fried noodles, vegetables, seafood and marinades. A true staple of Taiwanese and Chinese cooking, it lets you easily recreate authentic Asian flavors at home.

Tasting notes

Bull Head Barbecue Sauce offers a slightly grainy texture and a beautiful aromatic intensity. From the very first bite, it reveals notes of dried seafood, garlic, shallot and delicately roasted spices. Its taste is deeply umami, with a subtle briny touch and a warm finish that enhances dishes without being excessively spicy.

Unlike Western barbecue sauces, it is neither sweet nor smoky. Above all, it brings indulgence, depth and a distinctly Asian character that elevates meats, vegetables and noodles alike.

How to use Bull Head Barbecue Sauce?

Bull Head Sauce is extremely versatile and is used in many Asian preparations.

• As a marinade for beef, chicken, pork or shrimp before cooking.

• As a base sauce for stir-fried noodles and fried rice.

• To flavor a wok of vegetables or mushrooms.

• As a dipping sauce for Chinese fondue (Hot Pot).

• Mixed with soy sauce, sesame oil and a little garlic to make a dipping sauce.

• To enhance a broth or an Asian slow-cooked dish.

• As a seasoning for grilled tofu or roasted vegetables.

A few spoonfuls are enough to bring a rich and authentic flavor to your recipes.

A recipe: Stir-fried noodles with beef, mushrooms and Bull Head Sauce

Ingredients (serves 4)

• 300 g of thinly sliced beef

• 2 tablespoons of Bull Head Barbecue Sauce

• 250 g of egg noodles

• 200 g of shiitake mushrooms

• 1 red bell pepper

• 2 cloves of garlic

• 2 tablespoons of soy sauce

• 1 teaspoon of sesame oil

• Spring onions or scallions

• Sesame seeds

Preparation

Marinate the beef with one spoonful of Bull Head Sauce for about fifteen minutes. Stir-fry the garlic in a very hot wok, add the beef, then the mushrooms and the bell pepper. Add the cooked noodles, the second spoonful of Bull Head Sauce, the soy sauce and the sesame oil. Toss quickly over high heat until the noodles are well coated. Sprinkle with sliced spring onions and sesame seeds before serving.

A delicious recipe, rich in umami and highly appreciated for quick meals with authentic Asian flavors.

Why choose Bull Head Barbecue Sauce?

• Authentic traditional Sha Cha sauce from Taiwan.

• Intense and authentic umami flavor.

• Ideal for Chinese fondue, woks, marinades and grilled dishes.

• Suitable for meats, fish, seafood, vegetables and tofu.

• An essential staple of Asian cuisine for over 60 years.