PANTRYFLEX

shake · spice rub

★ STARRED KITCHENPrep 5 min

Slatehouse Hot-Sour Finish Seasoning

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

From a starred kitchen.

Ratio

Ratio by volume: Dark Soy 5 ml, Black Vinegar 15 ml, Chili Oil 1 ml
Dark Soy 5 mlBlack Vinegar 15 mlChili Oil 1 ml

Ingredients

  • Dark Soy — 6 g dark soy (1 茶匙)
  • Salt — 3 g salt (0.5 茶匙)
  • White Pepper — 6 g white pepper (1 茶匙)
  • Black Vinegar — 15 g black vinegar (0.5 勺)
  • Chili Oil — few drops 辣油 (1 ml)

Method

  1. Pour to the lines in order (bottom → top): Dark Soy, Black Vinegar, Chili Oil.
  2. Add finishing notes: Salt, White Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 1 star · 1 national award

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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)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

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