Fermented Chinese-leek-flower paste — pungent, salty, slightly bitter.
Where it comes from
North China and Inner Mongolia; the canonical condiment for Beijing-style mutton hot pot.
In the kitchen
Mixed with sesame paste, fermented tofu, and shacha to make the universal Beijing hot-pot dipping sauce.
Across cuisines
Leek flower sauce is a fermented paste made from Chinese leek flowers, known for its pungent, salty, and slightly bitter flavor. It is a staple condiment in North China and Inner Mongolia, particularly associated with Beijing-style mutton hot pot. The sauce adds depth and complexity to the dish, enhancing the flavor of the meat.
