"Our Yank Sing sauce was never empty,"
"I didn't just eat it with dim sum, I would eat it with rice, noodles, and to this day I scramble eggs with Yank Sing chili sauce."
"Yank Sing's name was on the bottle of these sauces before it was on the building,"
"The sauce came first, and then they built the dim sum around it."
Yank Sing's chili pepper sauce has been a family staple for generations, originating from a recipe brought from China at least nine years before the restaurant opened in 1958. The sauce was a constant presence in the family home, used with dim sum, rice, noodles, and even scrambled eggs, and stored on a mini lazy Susan alongside vinegar and soy sauce. The brand appeared on sauce bottles before appearing on the restaurant building. For the first time in 11 years, jars will be available for retail purchase at a holiday pop-up at 101 Spear St., with about 100 six-ounce jars priced at $18 and additional offerings of teas, tea sets and collaborative chocolates.
Read at SFGATE
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