Fu Zhi

This recipe by Fuchsia Dunlop is a  delightfully aromatic soy sauce and perfect in Shanghainese dishes and red cooked meats. She has cleverly entwined ownership with the naming of the sauce. It can be used as a soy sauce ingredient for dumpling dipping sauces, as a table top condiment and as a general cooking condiment.


  • 80 ml 1/3 cup dark soy sauce
  • 160 ml 2/3 cup water
  • 6 T brown sugar
  • piece cinnamon stick
  • 1/2 tsp fennel seeds
  • 1 star anise
  • 1/2 tsp Szechuan pepper
  • 1 cm  piece of  ginger,  crushed

  1. Combine all ingredients in a pan.
  2. Bring to a boil, and stir until the sugar is dissolved.
  3. Turn the heat down and simmer for about 20 minutes.
  4. Strain out the liquid, leave to cool.