In Japan, it is called octopus sauce directly. In fact, Japanese fried noodles and octopus sauce, as well as Osaka Imperial Roast, all use a sauce from England, which is used in the above three different dishes by adjusting acidity, sweetness and salinity. The original English name is Worcestershire sauce. Because it is not very popular in China, I transliterated it into Worcester Sauce. However, some people say that this sauce was once introduced to Shanghai and used in many Shanghai snacks. However, I asked my friends in Shanghai, and they all said that they had never eaten this kind of food, or maybe the name was different or the taste changed too much. It is a sauce made of tomatoes, carrots, onions, lemons, apple juice, sugar, vinegar, salt, spices and other complex materials. The octopus sauce used for octopus roasting highlights the sweetness. Usually, Osaka people will squeeze egg yolk salad dressing on octopus roast, or sprinkle dried baked wooden fish with slices that look like sawdust.