Sanzhenzhai

Sanzhenzhai was founded in 1848 in the Daoguang reign of the Qing dynasty, beginning as a sauce-and-braise workshop beside the canal in Wuzhen, Tongxiang, Zhejiang. It won its place in the water towns on the back of a single pot of master stock, and over more than 170 years has become the most representative traditional food name of Wuzhen.

Sanzhenzhai is known for sauce duck, sauce chicken, zongzi and Dongpo pork, its wares prized for keeping sound through summer heat and winter cold with a rich, savoury aroma. In old days boatmen on the canal never left without a parcel of it, and it still graces Wuzhen tables at festivals; since 2003 it has sold nationwide online.

Its signature sauce duck uses local river birds, steeped and braised in white liquor, soy sauce, rock sugar and a dozen spices, then reduced over gentle heat until the skin turns glossy red and the flesh takes on deep flavour. The soul of the taste lies in a master stock renewed day after day for years on end.

Sanzhenzhai is a Ministry of Commerce second-batch Chinese time-honoured brand.