Shacha sauce is a mixed condiment that originated in Chaoshan and is popular in Fujian, Guangdong and other places. It is light brown in color and paste-like, with special compound aromas such as garlic, onions and peanuts, compound fresh and salty flavors of dried shrimps and light soy sauce, and a slight sweet and spicy taste. Sand tea (Indonesian: Satay) is also called satay in southern Fujian, Chaoshan, and Taiwan. It was originally a flavored food in Indonesia. Its original meaning is kebabs, mostly made of mutton, chicken or pork. The seasoning used is spicy. After it was introduced to the Chaoshan area, only its spicy characteristics were used to make a condiment called Shacha sauce.

Zhuhou sauce is one of Foshan’s traditional famous products. It uses soybeans and flour as raw materials, and is made into koji and sun-dried into soy sauce embryos. It is then boiled with lard, sugar, and sesame seeds. It is reddish-brown in color, has a strong soy flavor, is mellow in the mouth, is sweet and smooth. It is suitable for cooking chicken, duck, fish, etc., especially Zhuhou chicken. It is an excellent sauce in dishes. It is suitable for cooking Xinhou chicken, goose and duck with unique flavor, and can stew various meats.