From Fuchsia Dunlop's kitchen · Independent / cookbook & culinary writing, London
shake · dressing
NATIONAL AWARD WINNERStrange-Flavor Sauce (Guai Wei)
From an award-winning kitchen
Ratio
SOY SAUCE 30CHINKIANG 23SESAME OIL 15CHILI OIL 23
Ingredients
- SOY SAUCE30 ml
- CHINKIANG22.5 ml
- SUGAR6 g
- SESAME OIL15 ml
- CHILI OIL22.5 ml
- SICHUAN PEPPER1 g
- GARLIC10 g
- SCALLION6 g
- SESAME SEED3 g
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, CHINKIANG, SESAME OIL, CHILI OIL.
- Add finishing notes: SUGAR, SICHUAN PEPPER, GARLIC, SCALLION, SESAME SEED.
- Cap the jar and shake until emulsified.
Provenance
British writer–cook specializing in Sichuan Chinese cuisine; James Beard media/writing awards. Author of Land of Plenty and The Food of Sichuan; trained in Chengdu cooking schools.
Originally published as Strange-Flavor Sauce (Guai Wei).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from The Food of Sichuan / Serious Eats adapters (published as “Strange-Flavor Sauce (Guai Wei)”). Full citation lives in Provenance.