WEI DA MEI Sauce for Mapo Tofu
WEI DA MEI Sauce for Mapo Tofu is jointly developed by WEI DA MEI and Sichuan cuisine chefs. Er Jing Tiao Chili and Sichuan Dahongpao Pepper are used to make the authentic flavor. In addition, chicken soup is added to increase freshness and aroma; starch bag and bag of chili & Sichuan Pepper are also contained for you easily making spicy, fresh, aromatic, hot and tender Mapo Tofu at home.
Product Information
Volume |
56g/bag , 60bag/ctn |
|---|---|
Shelf Life |
12 months |
Production Licence |
Q/DXH 0005S |
Origin Criterion |
GB 31644 |
Production Origin |
Yantai City, Shandong Province |
|---|---|
Ingredients |
Sauce bag: fermented soy sauce, vegetable oil, water, white granulated sugar, chili, garlic, ginger, sodium glutamate, Sichuan Pepper, edible salt, yellow rice wine, concentrated chicken broth (chicken, water, chicken frame, edible salt), disodium 5'-ribonucleotide, yeast extract Starch bag: edible starch Bag of chili & Sichuan Pepper: chili, Sichuan Pepper |
Recommended for |
For cooking Mapo Tofu |
Nutrition Information |
Per 100g: energy 1330kJ, protein 5.8g, fat 26.2g, carbohydrate 15.4g, sodium 3510mg |
Scenarios graph
