八珍蒜蓉豆豉醬用傳統天然生曬發酵的豆豉混合大蒜梅子和薑炒製的。此醬充滿蒜香和豉香能提升海鮮鮮味和去除腥味適宜用來清蒸魚、蝦或炒豬牛菜餚。嚐辣的可以用蒜蓉辣豆豉醬來代替。
The sauce is brewed with Pat Chun’s slow fermented black bean paste, which is stirfried with garlic, plum and ginger. This sauce is used to deliver a burst of savoury umami to steamed (fish or prawns) or stirfried dishes (beef or pork strips). If you prefer spicier flavours, then the Chilli Garlic Black Bean Sauce is a good alternative.

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