The stir-fry sauce is vegetarian-based, made with a variety of vegetables, refreshing and versatile, easily enhancing any dish. The soup sauce, on the other hand, is meat-based, with the addition of vegetables and slow-cooked chicken bones, giving the broth more layers of flavor and a naturally rich taste that isn't overly salty.

Stir-fry sauces and soup sauces are "base seasonings," like secret weapons in cooking, enhancing the original flavor of ingredients and complementing a variety of dishes. Other sauces, such as sweet and sour sauce, Kung Pao sauce, and Mapo sauce, are "specialty sauces," where one bottle can be used to make a signature dish.

Because one bottle can be used for multiple purposes, whether stir-frying, boiling, braising, mixing, marinating, or dipping, it offers great value for money!

There's no fixed standard. Some people prefer a lighter flavor and only need a little; others like a stronger flavor and will add more. Plus, one jar of sauce isn't just for stir-frying; it can also be used in soups, noodles, and braised meat—it's versatile, economical, and convenient!