Hakka Kumquat Sauce
お肉の脂をサッパリと！金柑の酸味が突き抜ける客家（ハッカ）の魔法のフルーツだれ
Description
Handmade in Taiwan's Hakka cultural regions, this fruit sauce mashes whole kumquats with salt and chili, coexisting with refreshing acidity, unique bitterness, and slight spiciness.
Classification: For Women,Fruit Sauce,Hakka Traditional Kumquat Sauce
Shops selling Hakka Kumquat Sauce
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Kumquat(Juzi)
- Salt
- Sugar
- Chili
- Wine
Instructions
- [Usage Secret]
- [Best Partner for Boiled Chicken] Ordering boiled chicken or pork belly at Hakka restaurants always brings this yellow sauce in a small dish. Dipping fatty meat heavily completely neutralizes the fat with kumquat acidity.
- [Sauce Blending] Too sour/bitter plain, so mixing it half-and-half with Jiangyou Gao (thick soy) to make a mild dipping sauce is the connoisseur's way.
- Usable as a secret ingredient in salad dressings.
Learn more Substitutes, pairings, tips
Key spices
Refreshing citrus aroma and slight peel bitterness of kumquat
Substitutes at Japanese supermarkets
Yuzu Kosho or Ponzu (citrus acidity sub)
Pairing
Baizhanji (Boiled chicken), Hakka boiled pork, Warm vegetables
Trivia
[For Women] The crystallization of Hakka wisdom to preserve winter-harvested kumquats without waste. The citrus freshness and adult bitterness from mashing whole peels gather massive popularity from women favoring light flavors. Visiting Hakka villages like Hsinchu reveals this yellow sauce sun-drying in home gardens.
Eating tips & etiquette
[Unique Eating] Mixing Taiwan's sweet mayo with this Kumquat Sauce as a dip for fried foods (like shrimp fritters) creates a high-end French-like taste!
Allergen
None