Juice, also known as British black vinegar or Stesa, is a kind of seasoning originated in Britain, with a sweet and sour taste and a dark brown color. Because the place of invention and earliest production was Lea&; Perrins was named "Worcestershire sauce" after his workshop in Worcestershire, the county capital of Worcestershire.

In Shanghai, the sauce is called "spicy soy sauce", while in Guangdong, it is called "sauce". At that time, Guangdong chefs, when studying the sauce, felt that the sauce was "sour, sweet and slightly spicy", which was both like vinegar and a bitter taste like wine, so they used Cantonese "Cue" (referring to a slight bitter taste) to describe this strange taste.

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According to the traditional formula, nearly 30 kinds of spices and seasonings, such as barley vinegar, white vinegar, molasses, sugar, salt, anchovies, tamarind, onion, garlic, celery, horseradish, ginger, pepper, anise and so on, are used to make the juice, which is made by heating, boiling and filtering. Nowadays, because of the high cost of raw materials such as anchovies and tamarind, the raw materials for production are also different.

At first, the juice was mainly used to flavor western food. With the Chinese chefs' gradual analysis of the flavor of the sauce, Shanghai and Guangdong have applied it to local dishes, including raw fried steamed bread and fried pork chops in Shanghai, as well as Cantonese dim sum mangosteen beef balls, all of which can be dipped in the sauce.

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