Ingredients: 2500g rice wine, 600g fish soy sauce, 1250g oyster sauce, 20g MSG, 500g rock sugar, 100g white sugar, 400g vinegar, 250g bean paste, 5g licorice powder, purple 15 grams each of shredded perilla leaves, minced garlic, and minced tangerine peel.

Original method: Mix one cup of rice wine, one cup of light soy sauce or soy sauce, one cup of sugar, one cup of vinegar, one cup of black sesame oil and other ingredients in a one-to-one ratio. Taiwanese seasoning vinegar is used in traditional crafts. The main ingredients are brewing vinegar, sugar, salt, vegetables, fruits, malt, natural sauce color, and natural spices.

Innovative method: Combine rice wine, fish soy sauce, oyster sauce, MSG, rock sugar, white sugar, vinegar, bean paste, licorice powder, add shredded perilla leaves, minced garlic, and minced tangerine peel in a pot and bring to a boil. In the past, this sauce was often used to make three-cup chicken, but now it is also used to make innovative dishes such as three-cup stone pot cod, three-cup five-inch intestine, three-cup eel fillet, and three-cup plaice head.