Hoisin is one of the cornerstones of Chinese cooking, a thick, glossy, reddish brown sauce built on fermented soybean paste, sweetened and rounded with sugar, garlic, vinegar and spice. This hoisin sauce comes from Lee Kum Kee, the Hong Kong house founded in 1888 that has become the world’s most trusted name in Chinese sauces, made to the consistent standard that professional kitchens rely on. Its name translates literally as seafood in Cantonese, yet it contains none, a quirk of history for a sauce that belongs above all to meat.

The flavour is bold and moreish, a generous sweetness balanced by a deep, savoury saltiness and a warm, aromatic spice, all in a smooth, clinging paste. It coats and glazes beautifully, caramelising under heat into a rich, lacquered sheen, and delivers instant depth wherever it is used.

Its classic roles are as the glaze that gives char siu barbecue pork and Peking duck their glossy, sweet savoury crust, and as the dipping sauce served with duck pancakes and spring rolls. Beyond these it enriches stir fries, marinades, noodle sauces and dressings.

Why choose Sea House Hoisin Sauce?

• The trusted benchmark. Made by Lee Kum Kee, the world’s leading name in Chinese sauces since 1888.
• Thick, sweet and savoury. A bold, fragrant balance of sweetness, salt and warm spice.
• A glossy glaze. Caramelises into the lacquered sheen of char siu and Peking duck.
• Genuinely versatile. Glaze, dipping sauce, stir fry seasoning, marinade and dressing in one jar.
• Two practical sizes. A 240g jar for service and a 2.27kg can for high volume kitchens.