This silver can is synonymous with Chinese barbecue. Also known as satay or shacha sauce, the umami-rich condiment is popular in Taiwanese and Fujian cooking. Highly versatile, it’s commonly used as a marinade, a dipping sauce, in stir-fries, to flavor soup, or as a rub for roasted meat. And while there are various brands available, Bullhead—made in Taiwan, and omnipresent throughout Asia—is the last word in barbecue sauce to anyone in the know. Made from oil, garlic, shallots, chilies, and seafood (generally brill fish or dried shrimp), it has a different texture than you might expect when you think of American-style barbecue sauce. That’s because the ground fish lends it a course mouthfeel and a slight chew. Bullhead Barbecue Sauce is perfect for adding a punch to anything that just, well, needs a little something, from beef and broccoli to salad dressing to plain old white rice.
Nutritional information coming soon!
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