Char Siu Sauce is a BBQ marinade sauce with centuries of history in Hong Kong and Guangdong. "Char Siu (叉燒)" means "fork-roasted meat" in Cantonese, and this sauce is crafted to recreate that traditional flavour at home. Sugar, honey, naturally fermented soybean paste, soy sauce, garlic, and spices combine to deliver a sweet, savoury, and deeply umami-rich profile. Using it is simple: coat pork, chicken, or tofu with the sauce, marinate for at least 2 hours, then roast in an oven, on a grill, or in a frying pan. It can also be used as a stir-fry sauce or to add depth to noodle dishes. As a concentrated sauce with bold flavour, we recommend starting with a small amount and adjusting to taste.

Lee Kum Kee Char Siu Sauce is suitable for vegetarians. It contains no meat or fish ingredients. However, it does contain Honey, which means it is not suitable for strict vegans. Lacto-ovo vegetarians can consume this product, but those following a vegan diet should take note. The sauce works beautifully with plant-based ingredients such as tofu, tempeh, and vegetables for a delicious vegetarian BBQ dish.

Lee Kum Kee Char Siu Sauce contains the following two allergens from the 14 major allergens listed under EU food labelling law (EU Regulation 1169/2011): **GLUTEN** — Wheat Flour is used in both the fermented soybean paste and soy sauce, meaning this product contains gluten. Those with coeliac disease or wheat allergy should not consume this product. **SOYBEANS** — Soybeans are used in the fermented soybean paste and soy sauce. Those with a soy allergy should avoid this product. No other EU-mandatory allergens are present. If you have any allergies, please always check the ingredient list on the product label directly.

Lee Kum Kee Char Siu Sauce contains 11.1g of salt per 100g, which is approximately 185% of the EU recommended daily salt intake for adults (6g). However, this is a concentrated cooking sauce designed to be used in small quantities as a marinade or cooking ingredient — not consumed directly in large amounts. In practice, 4–6 tablespoons (approximately 60–90g) is sufficient to marinate 600g of meat, and some salt is lost during the cooking process through evaporation or absorption into the meat. Those managing blood pressure or following a low-sodium diet should reduce the quantity used and avoid adding additional seasoning. We recommend starting with less than the suggested recipe amount and adjusting to your preference.

Fermented Soya Bean Paste is an ingredient made by fermenting soybeans, salt, and wheat flour using traditional methods. Just as European cheeses and wines develop complex, layered flavours through ageing and fermentation, fermented soybean paste achieves a rich umami depth and complex aroma through natural fermentation — qualities impossible to obtain from unfermented ingredients alone. This is the key to the distinctive deep, full-bodied flavour of Char Siu Sauce. It is worth noting, however, that this product itself is a BBQ marinade sauce that contains a fermented ingredient — it is not a fermented food product in its own right. Rather than purchasing it with expectations of the specific benefits associated with fermented foods, it is best understood as a sauce that delivers outstanding flavour built on a foundation of traditional fermented ingredients.