Soy and scallion, in a shake. Savoury, comforting and deep — the flavour of a Shanghai kitchen at dinnertime, ready for your noodles, greens and steamed fish.
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Toss through hot noodles with a little of the cooking water. Instant midnight noodle bar.
Shake over steamed fish with hot oil and fresh scallion. Restaurant table service, at home.
Wok-fried Asian greens + a shake = the side dish everyone actually fights over.
Deep soy-scallion savouriness — like the base note of every great Shanghainese dish. Comforting rather than fiery.
Contains soy. May contain traces of gluten, milk, sesame and peanut.
A teaspoon per serve to start. It’s a finishing essence — add at the end so the scallion aroma stays lively.
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