As a true lover of Lee Kum Kee sauces, he has tried almost all of his sauces, and the group photo is of the stock at home.

Favorites are👇The following five. From left to right: Seasoned Chicken Sauce, Black Pepper Sauce, XOSauce, Steamed Fish Soy Sauce and Premium Oyster Sauce.

Seasoned chicken sauce is usually put in soup, add some to make it fresh, and make it with oyster saucegravy It's also great in mashed potatoes!

Black pepper sauce is mainly for marinated meat, such as the recipe for marinated steak recommended by Xiaocuner before; there will be a little peppery spiciness, but it is acceptable for children;

XOSauce is a quick sauce! There's no food at home, it's delicious to mix it with noodles and rice😋

Steamed fish soy sauce is a must for steamed fish. It is a little sweeter than ordinary soy sauce. After steaming the fish sauce, I will leave it to make meat. When used together, the taste buds will have multiple experiences;

Oyster sauce is the soul of Chinese food. It can be used in almost every dish. The premium one is really fresher, and there is no sea smell when the lid is opened.

👇Three types of quick-hand marinade that are necessary for lo-mei, one bottle can be divided into three times, and the same meat can be stewed several times Use, chicken and beef will be mixed with flavor, usually I will marinate separately.

Spiced brine sauce, as the name suggests, has more spiced flavors. I personally recommend ordinary brine sauce for marinated beef, and Swiss sauce for chicken wings is really delicious, more sweet than brine sauce , the marinade can also be reserved for the next day's beef noodle soup, which is a must-have marinade sauce at home!

The above are the Lee Kum Kee sauces I personally recommend. I feel that as long as I use them, I can make delicious meals right away😉