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A detailed explanation of the production processes of shacha sauce and silver shrimp paste

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Shacha sauce: generally, dried shrimp and onion are first deep-fried, peanut kernels are roasted, then they are combined with garlic, white sugar, jinshi (a type of fermented black beans), soy sauce, sand ginger powder, raw oil and a small amount of preservative powder, etc.; after boiling, the mixture is ground fine to obtain the finished product. Silver shrimp paste: it is made from raw materials such as baijiu, shrimp roe, a small amount of shrimp paste and a small amount of preservative powder, which are ground into a paste and then sun-dried to obtain the finished product. Quality standards and eating methods: the color is light brown and fresh, with a distinctive aroma, sauce flavor and the umami of shrimp. Shacha sauce also has a garlicky spicy taste. Both are required not to become moldy or breed insects. They are mainly used as a condiment

Shacha sauce: generally, dried shrimp and onion are first deep-fried, peanut kernels are roasted, then they are combined with garlic, white sugar, jinshi (a type of fermented black beans), soy sauce, sand ginger powder, raw oil and a small amount of preservative powder, etc.; after boiling, the mixture is ground fine to obtain the finished product.

Silver shrimp paste: it is made from raw materials such as baijiu, shrimp roe, a small amount of shrimp paste and a small amount of preservative powder, which are ground into a paste and then sun-dried to obtain the finished product.

Quality standards and eating methods: the color is light brown and fresh, with a distinctive aroma, sauce flavor and the umami of shrimp. Shacha sauce also has a garlicky spicy taste. Both are required not to become moldy or breed insects. They are mainly used as a condiment for seasoning, cold dishes and the like. They can also be used as a dish in cooking.

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