Tung Chun Chow Mein Soy Sauce (Gan Chao Chi You Wang) — 500ml

The secret to restaurant-quality Cantonese dry-fried noodles. Tung Chun Chow Mein Soy Sauce (同珍干炒豉油王) is a purpose-built soy sauce blend specifically formulated for 豉油皇炒麵 (Chi You Huang Chao Mian) — Cantonese soy sauce pan-fried noodles. A pre-balanced blend of light soy, dark soy, and seasoning that delivers the signature glossy, dry, deeply caramelized coating that defines this iconic dish. No mixing, no measuring — just add to the wok. Made in China by Tung Chun, one of Hong Kong’s most trusted soy sauce brands.

Product Details

• Net Weight: 500ml
• Country of Origin: China
• Brand: Tung Chun (同珍)
• Type: Chow Mein Soy Sauce — Gan Chao Chi You Wang (干炒豉油王)
• Purpose: Specifically formulated for Cantonese dry-fried noodles (豉油皇炒麵)
• Format: Pre-balanced blend — ready to use straight from the bottle

What Is 干炒豉油王?

干炒豉油王 (Gan Chao Chi You Wang) translates literally to “Dry-Fry Soy Sauce King” — and it earns the title. Unlike regular soy sauce, this is a pre-balanced composite blend designed specifically for high-heat dry stir-frying. It combines the saltiness and umami of light soy, the color and depth of dark soy, and a balanced sweetness that allows the sauce to caramelize and cling to noodles without creating excess liquid. The result is the signature “dry, glossy” finish that defines authentic Cantonese soy sauce pan-fried noodles.

Why Not Just Use Regular Soy Sauce?

• 🔥 Regular soy sauce burns: Added to a screaming-hot wok, plain soy sauce evaporates too fast or burns, leaving a raw, salty taste instead of a caramelized coating
• ⚖️ Balance takes work: Achieving the right ratio of light soy, dark soy, and sweetness requires multiple bottles and careful measuring every time
• ✨ This sauce does it all: Pre-balanced and pre-cooked — one pour delivers the right color, saltiness, sweetness, and caramelization in a single step

How to Make Cantonese Soy Sauce Pan-Fried Noodles (豉油皇炒麵)

1. 🍜 Noodles: Use fresh thin egg noodles or pre-cooked noodles. Blanch briefly if needed, then drain and dry well — excess moisture is the enemy of wok hei
2. 🔥 High heat: Get your wok screaming hot with a neutral oil. The higher the heat, the better the caramelization
3. 🥚 Optional aromatics: Add bean sprouts, scallions, and/or egg — the classic additions for 豉油皇炒麵
4. 🌶️ Add the sauce: Pour Tung Chun Chow Mein Soy Sauce around the edge of the wok (not directly on the noodles) — the hot wok surface caramelizes the sauce before it hits the noodles
5. 🍲 Toss fast: Toss vigorously to coat every strand evenly. Work quickly — the sauce should coat and caramelize, not pool
6. ✨ Finish: A drizzle of sesame oil off the heat. Serve immediately

Also Available: Pearl River Bridge Soy Sauces

• 🌶️ PRB Delicious Light Soy Sauce — 500ml: All-purpose seasoning soy sauce. Also available in our store
• ⚫ PRB Superior Dark Soy Sauce — 500ml: For color and depth. Also available in our store
• 🍄 PRB Mushroom Dark Soy Sauce — 500ml: Premium mushroom-infused dark soy. Also available in our store

Perfect For

• 🍜 Cantonese noodle lovers: The authentic, purpose-built sauce for 豉油皇炒麵 — no substitutes needed
• 🍲 Home cooks: Eliminates the guesswork of blending multiple soy sauces — restaurant results with one bottle
• 🎁 Gifting: A great addition to a Cantonese cooking gift set alongside fresh noodles and sesame oil

Note: Please check the actual package for full ingredient and allergen information before consuming. Likely contains soy and wheat.