四大风味体系 Four flavor families
世界各国主厨研发,中国客户审定。 Developed by chefs from across the world. Validated by Chinese customers.
番茄牛肉酱Tomato Bolognese
那不勒斯经典,内蒙古牛肉与番茄深度炖煮 6 小时Naples classic, with Inner Mongolia beef slow-simmered with tomato for 6 hrs
奶油蘑菇酱Creamy Mushroom
云南野生蘑菇与法式奶油的丝滑融合Wild Yunnan mushrooms blended with French-style cream
古法肉酱Classic Bolognese
博洛尼亚原始配方 · 意大利主厨 3 年学艺归国调味Original Bologna recipe · refined after 3 years of Italian apprenticeship
罗勒青酱Basil Pesto
新鲜罗勒叶 + 帕尔玛干酪 + 松子,热那亚地道做法Fresh basil + Parmesan + pine nuts, authentic Genoese style
牛肝菌酱Porcini Sauce
云南野生牛肝菌与黑松露的高端组合Premium combo of Yunnan wild porcini and black truffle
培根黑椒酱Bacon Black Pepper
美式深邃黑椒香,适合烧烤、肉类、披萨Deep American black pepper warmth — for BBQ, meats, pizza
美式黑椒汁Black Pepper Sauce
经典牛排伴侣,层次感胡椒香气Classic steakhouse partner, layered peppercorn aroma
蜂蜜芥末Honey Mustard
甜辣平衡,炸鸡黄金搭档Balanced sweet-spicy — perfect for fried chicken
黄咖喱酱Yellow Curry
泰国南部地道配方,椰浆与香料平衡Authentic Southern Thai recipe, balanced coconut and spices
泰式酸辣酱Sweet & Sour Thai
赣南螺丝椒带来的层次辣感,适合海鲜与炸物Layered heat from Gannan chili — for seafood and fried foods
沙茶酱Satay Sauce
马来西亚经典花生底,烤串 / 炒菜万能Malaysian classic peanut base — for skewers and stir-fry
柚子椒酱Yuzu Pepper
日式柚子皮 + 青椒清香,适合海鲜与冷盘Japanese yuzu zest + green pepper, ideal for seafood
韩式辣酱Korean Gochujang
首尔学艺主厨配方 · 赣南螺丝椒 + 韩式发酵Recipe from Seoul-trained chef · Gannan chili + Korean fermentation
日式照烧酱Teriyaki
东京学艺归来 · 经典甜咸照烧From Tokyo training · classic sweet-savory teriyaki
烟熏彩椒酱Smoked Pepper Sauce
烟熏彩椒慢火熬制,浓郁果香与烟熏风味交融Slow-cooked smoked bell peppers, rich fruity & smoky aroma