鬍鬚佬20多年前經朋友介紹上四川重慶學習地道川菜，全方位學習川菜的底味，辣與麻，咸與香的比例，加上自己對味道比較靈敏，回港後對提升川菜技術獲益良多，精心研製川味麻辣醬，食客大讚比更正宗，更地道！

四川麻辣醬更可配合於不同菜式，例如涼拌牛肉，麻辣雞㷛，重慶烤魚， 撈麵等。辣味層次豐富，帶出食品鮮味。

不含防腐劑及化學成份

Woo So Lo, the Chef, was introduced by a friend to Chongqing, Sichuan, to learn authentic Sichuan cuisine. 20 years ago. He learned about the bottom flavor of Sichuan cuisine, the proportion of spicy to hemp, salty to fragrant, and became more sensitive to the taste. After returning to Hong Kong, he have benefited a lot from improving Sichuan cuisine. The secret recipe Sichuan spicy sauce is good for variety of cuisine e.g. beef, chicken, fish, noodles, etc. It is so tasty which becomes very popular with diners’ excellent comments.

No preservatives and no chemical ingredients