Restaurant Resource
Chinese Restaurant Sauce System
Sauces are operational infrastructure. They shape flavor, speed, station setup, dietary risk, and menu comprehension.
Operating map
| Area | Control point |
|---|---|
| Base sauces | Light soy, dark soy, oyster, hoisin, vinegar, chile oil, sesame oil. |
| Regional sauces | Doubanjiang, black bean sauce, shacha, XO sauce, fermented tofu. |
| Allergen labels | Soy, wheat, shellfish, sesame, peanuts, alcohol. |
| Station setup | Keep sauces labeled, dated, and tied to menu items. |
| Menu clarity | Describe sauce style in dish names when it matters. |
| Modification limits | Know which sauces cannot be removed without changing the dish. |
Management rules
- Define the item by station, not only by dish name.
- Label major dietary signals where they are built into the prep.
- Separate items that require different storage or cross-contact control.
- Train staff on what can and cannot be modified.
- Tie prep volume to actual sales and station capacity.