Raw materials: 1500 grams of tomato juice, 500 grams of Worcestershire sauce, 500 grams of light broth, 5 grams of lemon leaves, 5 grams of leaves, 10 grams of refined salt, 100 grams of sugar, 200 grams of sweet and sour sauce, lemon yellow pigment appropriate amount.

Method of production: tomato juice, Worcestershire sauce, light two soup, sweet and sour sauce, lemon leaves and leaves into the pot in a slow-fire simmering roll, a little collection of thick juice, and then with refined salt, sugar seasoning, and then lemon yellow pigment to adjust the color will be completed.

Note: At the beginning of the last century, the operation and practice of Western food into China in force, fruit juice sauce production, which is a Western-style flavoring techniques, due to the taste and Gusu cuisine "sugar and vinegar" several belong to one to another and quite distinctive, once attracted a high degree of attention to the chef of the Cantonese cuisine; so, there are restaurants to seek Western recipes and improved to suit the tastes of Cantonese people. So, some restaurants got western recipes and improved them to suit the taste of Cantonese people, such as "fruit juice", "western juice", "eggplant juice" and so on; they are also the best witnesses of the Cantonese cuisine's "use of foreigners in China". They are also the best witnesses of the "use of foreign for Chinese" in Cantonese cuisine.