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  "categories": [
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  "conceptKind": "specialty",
  "createdAt": "2026-10-30T16:10:36+08:00",
  "id": "concept_foshan_zhuhou_jiang",
  "lang": "en",
  "revision": 19,
  "slug": "foshan-zhuhou-jiang",
  "sources": [
    {
      "author": "佛山市禅城区人民政府",
      "id": "s1",
      "locator": "三品楼与梁柱侯创制柱侯鸡段",
      "title": "柱侯食品制作技艺",
      "url": "https://www.chancheng.gov.cn/ccfwzwhyc/fyxm/qjfyxm/content/post_7120838.html"
    },
    {
      "author": "方志广东",
      "id": "s2",
      "locator": "原料、制曲晒制、风味与外销段",
      "title": "【广东印记】佛山柱侯酱",
      "url": "http://mp.weixin.qq.com/s?__biz=MzA3NjAyMzE4Mg==\u0026mid=2650564944\u0026idx=3\u0026sn=0a2cd488390ab1c86d654e403c49d0a1"
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  "status": "published",
  "summary": "Zhuhou sauce is a traditional Foshan seasoning created by the Qing chef Liang Zhuhou of the Sanpin Lou restaurant: soybeans and wheat flour are fermented and sun-dried into a paste, then steamed with lard, sugar and sesame. It is deeply savoury and best known in Zhuhou chicken.",
  "tags": [],
  "title": "Zhuhou sauce",
  "type": "concept",
  "updatedAt": "2026-10-30T16:10:36+08:00",
  "updatedBy": "user:admin"
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---

# Zhuhou sauce

Zhuhou sauce is a traditional Foshan seasoning created by the Qing chef Liang Zhuhou of the Sanpin Lou restaurant: soybeans and wheat flour are fermented and sun-dried into a paste, then steamed with lard, sugar and sesame. It is deeply savoury and best known in Zhuhou chicken.

Zhuhou sauce is a classic Foshan speciality, named after Liang Zhuhou, a chef at the Sanpin Lou restaurant in the Qing dynasty. Sanpin Lou is an old Foshan establishment founded in the Jiaqing reign. The story goes that after a temple fair the late-night food ran out, yet regulars insisted on eating; Liang mashed top-grade black beans into a sauce, fried it with seasonings in hot oil in a clay pot, added stock and brought it to the boil, then poached a chicken, chopped it and spooned the sauce over. The guests applauded, the dish took the name Zhuhou chicken, and the sauce became known as Zhuhou sauce.[^s1][^s2]

## Making and flavour

Zhuhou sauce uses soybeans and wheat flour, which are cultured and sun-dried into a paste base and then steamed again with lard, white sugar and sesame. It is reddish brown, richly savoury with a strong fermented-black-bean aroma, full on the tongue, sweet-savoury and smooth. It suits chicken, duck, fish and meat, and above all Zhuhou chicken.[^s2]

## Spread

At first a house seasoning, the sauce was sold outside once customers clamoured for it. With Sanpin Lou near the Ancestral Temple and full of visitors, Zhuhou sauce soon became known beyond the province and was shipped to Nanhai, Guangzhou, Macao, Hong Kong and Singapore.[^s2]

[^s1]: Chancheng District People’s Government of Foshan, “柱侯食品制作技艺”.
[^s2]: Fangzhi Guangdong, “【广东印记】佛山柱侯酱”.

更新时间：2026-10-30

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## 来源

- 柱侯食品制作技艺：https://www.chancheng.gov.cn/ccfwzwhyc/fyxm/qjfyxm/content/post_7120838.html 三品楼与梁柱侯创制柱侯鸡段
- 【广东印记】佛山柱侯酱：http://mp.weixin.qq.com/s?__biz=MzA3NjAyMzE4Mg==&mid=2650564944&idx=3&sn=0a2cd488390ab1c86d654e403c49d0a1 原料、制曲晒制、风味与外销段