Min Hong Foods Hong Kong Chilli Oil 210g

【Min Hong Foods Hong Kong Chilli Oil: A Fiery Hong Kong Classic! 】

When it comes to chilli oil, aroma is key, but that punch of heat matters too ! If you’re searching for a sauce that’s both fragrant and spicy, Min Hong Foods Hong Kong Chilli Oil will never disappoint. Bold, aromatic and perfectly balanced, every drop brings life and warmth to your dishes.

Whether it’s hot and sour soup, stir-fried beef with fish siu mai, spring onions and black bean clams, just a splash transforms the flavour instantly!  Perfect for stir-frying, dipping or drizzling over noodles, it’s rich, fiery, and irresistibly addictive.

Founded in the 1950s in Sai Wan, Min Hong Foods began as a small workshop handcrafting satay and sauces for local eateries. Over half a century later, their philosophy remains the same: quality above all. Each jar is made with care, preserving the rich aroma and traditional Hong Kong taste that never fades.

Made in Hong Kong
用途：烹調餸菜時（酸辣湯、蔥爆牛肉、豉椒炒蜆、咕嚕肉、京都排骨……等），隨意加入適量辣椒油，味道香辣醒胃。

品牌簡介
「綿香」成立於五十年代，在西環士美菲路一所舊式樓宇內，開個火爐煮沙爹，做點街坊鄉里生意。那時港島上環潮州巷聚集了不少潮州食店，那時憑著「架忌冷」（自己人）的優勢，漸漸獲得不少同鄉支持，也因為沙爹煮得認真，慢慢成為潮州巷的主要沙爹供應商，生意開始有起色。

隨著潮州酒家在七十年代漸次開始流行，綿香的沙爹開始打出潮州巷，進入更大的市場，像樂口福、百樂、金島等酒家都向綿香取貨，生意開始穩步上升。

做一次沙爹醬，工序非常繁複，由準備到完成，差不多要一星期。首先預早幾天便要曬蒜頭、蔥頭，然後剝皮磨蓉，又要用大麻石壓走水分才可以落鑊炸。而花生又要用鑊炒香，然後磨碎，最後將三種已處理好的材料一同下鑊，加香料油鹽等炒成醬狀才成。光是煮沙爹醬一環，就至少要耗兩小時，可謂絕不輕鬆。

從西環舊樓的手作仔到柴灣石屋的山寨王，再發展至今天。綿香的沙爹，遙遙漫漫的，走過了半世紀的路，今天濃香似舊，口感依然。就是因為我們，一直以來都是秉持著安全第一、品質至上，務必把最好的產品回饋給顧客，我們認為這才是長遠的方針，讓顧客源源不絕。

Ingredient: Canola oil 71.7%, garlic, chilli 9.8%, shallot, salt. May contain crustacean, eggs, fish, peanuts, soyabeans, tree nuts and their products.

Origin: Made in Hong Kong 香港製造