Hot-Sour Finish Seasoning

Name: Hot-Sour Finish Seasoning
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (35 ml)
Cuisine: Asian
Ingredients: 1 tsp dark soy sauce (5 ml) Dark Soy; 1/2 tsp salt (3 g) Salt; 1 tsp white pepper (6 g) White Pepper; 1 Tbsp black vinegar (15 ml) Black Vinegar; about ¼ tsp (1 ml) Chili Oil

Independent adaptation of a publicly published Hu Zhuyong recipe. Not affiliated with, sponsored by, or endorsed by Hu Zhuyong.

CONDIMENT · HOT & SOUR SOUP OR NOODLE BROTHS

In the published recipe, this is the condiment for The Paper 淘最厨房. The same recipe pairs it with Hot-Sour Slurry Base, the soup base.

Hu Zhuyong's hot-sour finish for soup or broth.

On the jar

HOT-SOUR

Method: shake
Yield: about ¼ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Dark Soy 5 mlBlack Vinegar 15 mlChili Oil 1 ml

Ingredients

Dark Soy1 tsp dark soy sauce (5 ml)
Salt1/2 tsp salt (3 g)
White Pepper1 tsp white pepper (6 g)
Black Vinegar1 Tbsp black vinegar (15 ml)
Chili Oilabout ¼ tsp (1 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Hot-Sour Finish Seasoning wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 2 national awards

Tom Yam Kung Condiment Set★ STARRED KITCHENOn the jar: TOM YAM KUNG
Smoked-Fish Sauce★ STARRED KITCHENOn the jar: SMOKED-FISH
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Hu Zhuyong (胡助勇). Shanghai / Jiangnan. Cited awards include: Michelin 1* (Mi Shanghai / 迷·上海, Shanghai — multi-year).

Originally published as Hot-Sour Finish Seasoning (酸辣收尾).

Adapted from a Hu Zhuyong (胡助勇) recipe (Hu Zhuyong / Mi Shanghai (The Paper 淘最厨房)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hu Zhuyong / Mi Shanghai (The Paper 淘最厨房) (published as “Hot-Sour Finish Seasoning (酸辣收尾)”). Full citation lives in Provenance.

Companion jar