Will’s Food
laptop_chromebook Website
account_box Name
work Job title
mark_email_unread Email address
aod Phone number
contact_mail Street address
Business description
Will’s Food produces a variety of quality Chinese cooking sauces such as fried noodle, stir-fry, BBQ, Asian pasta, and hot sauce that make creating authentic Chinese cuisine simple and convenient. In North American markets, Chinese cooking sauces are often limited to basic ingredients such as soy sauce, oyster sauce, rice vinegar, and other various dried spices, which requires skills to be used properly in dishes. Our line of sauces allow you to easily and quickly prepare restaurant quality and authentically flavoured Chinese dishes with no need for fancy cooking skills.
Ownership and operations
- Person of colour owned or operated
Sell sheet
Current market channels
- Independent stores
- Other retail location
Product listings from this business
Will's Food Tomato Beef Braised Meat Sauce. Tomato-braised beef stands as a modern-day classic in Northeastern regional cuisine, is a staple found in most Chinese restaurants today.
Will's Food Dong'Po Braised Meat. Created by one of the greatest Chinese poets, Su Dong’po, around 1080 CE, this dish remains a centrepiece in Chinese banquets today. Its timeless appeal lies in the pure and comforting blend of soy sauce, rice wine, and sugar.
Will's Food Szechuan Fried Noodle. Szechuan cuisine is famous for its distinct “numbing-heat” taste, and UNESCO has designated Chengdu, its capital, as a “City of Gastronomy.” Widely enjoyed in China, this style of cuisine is also gaining international popularity.
Will's Food Five Spice Chicken BBQ Sauce. “Five-spice” is a traditional Chinese flavor that blends five spices, creating an aromatic mix. Widely embraced, it is featured in numerous classic dishes across all Chinese regional cuisines.
Will's Food Garlic BBQ Sauce. Garlic, contributed to numerous outstanding dishes across all regional Chinese cuisines. Notably, the Shanghai style garlic-roast stands out as one of the most popular variations.
Will's Food Soy Sauce Chicken BBQ Sauce. Soy sauce chicken, a distinguished classic in Cantonese BBQ, is a prevalent sight often found hanging in many windows of Cantonese restaurants.
Will's Food Tea-Scented Chicken BBQ Sauce. Tea smoked Duck, a traditional banquet dish, invented by in the Imperial Palace kitchen centuries ago. It has a distinctive flavor resulted from the red tea. Also great with chicken.
Will's Food Velveting and Tenderizing Stir Fry Sauce. Velveting is a fast marination process which tenderizes and protect the protein, while also lock in moisture. Marinate for 15min prior to cooking. The result is a silky and tender textured protein, perfect for stir fry, quick braise, soup, and much more.
Will's Food Sesame Noodle and Pasta Sauce. Also known as ‘Hot-dry noodle,’ this century-old culinary tradition is a staple breakfast for millions and stands as Wuhan’s culinary emblem.
Will's Food Fermented Tofu and Sesame Dipping Sauce. The “official” dip for norther style hot-pot, which merges the Mongolian wild chive sauce with traditional fermented tofu and sesame paste.
Will's Food Vinegar Fry Stir Fry Sauce. Dating back to 1000 BC, China was among the earliest Asian civilizations to invent vinegar. Since then, it has become a staple in Chinese cooking, with vinegar-wet-fry being one of the most popular
Will's Food Fermented Tofu Stir Fry Sauce. Shortly after the creation of tofu around 180 BC, the Chinese uncovered the delight of fermented tofu. Since then, it has evolved into various styles and been integrated into numerous dishes.
Will's Food Plant-Based Stir Fry Chicken Sauce, Three-Cup Chicken. The “Three Cup” stand for a cup of rice wine, a cup of soy sauce, and a cup of sesame oil. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Stir Fry Chicken Sauce, Bean-Fried Chicken. This historical dish served as the predecessor of the famous Kung Pao Chicken, belonging to a unique family of ‘bean sauce stir-fry’ cooking techniques. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Stir Fry Sauce, Szechuan. Known for its addictive “Numbing-heat” from a blend of Szechuan peppercorns, chili peppers, and fermented ingredients. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Stir Fry Sauce, Shanghai. It has a distinct flavor profile marked by a sweet umami taste. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Stir Fry Sauce, Satay. A sought-after flavor in China’s southeast coastal regions, Chinese Satay is a fusion of Indomalaya satay and local seafood, resulting in a distinctive and umami-rich flavor combination. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Stir Fry Sauce: Lemon and Sweet. This centuries-old dish was born out of Chef Zheng’s love for his wife. As a chef, Zheng adapted a savory dish to suit his wife’s taste by making it sweet and sour. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Stir Fry Sauce, Home Style. Peking (Beijing) cuisine evolved to be a strong pillar on which many modern Chinese cuisines is built. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Stir Fry Sauce, Cantonese. Cantonese cuisine remains to be the most popular style of Chinese cuisine internationally. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food. Plant-Based Salad Dressing, Traditional. Its flavor profile serves as the foundation for a variety of Chinese cold dishes. No artificial flavouring, no MSG, no preservatives, no trans-fat and Vegan
Will's Food Plant-Based Salad Dressing, Emperor. Named after the famous Qian-Long emperor, this salad was discovered during one of his undercover trips. No artificial flavouring, no MSG, no preservatives, no trans-fat and Vegan
Will's Food Plant-Based Noodle and Pasta Sauce, Scallion Oil. A humble dish rooted in the old alleyways of Shanghai, it represents a collective childhood memory for Shanghainese. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Noodle and Pasta Sauce, Fried Bean. Known as Zha Jiang Mian, a modern culinary landmark in Beijing, this dish evolved from the imperial use of fermented soybean sauces during the Qing dynasty and eventually became popular among the common people. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Noodle and Pasta Sauce, Dan Dan. Traditionally served from carrying poles, called Dan Dan, on the shoulders of street vendors, this spicy and numbing dish, two centuries later, is becoming well-known across the world. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Fried Noodle Sauce, Singapore. Renowned for its fusion of Chinese, Malaysian, and Indian flavors, Singaporean fried noodles are now a staple in many Chinese restaurants worldwide. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Fried Noodle Sauce, Shanghai. Originated from Shanghai’s vibrant street food culture in the early 20th century under western influences, Shanghai-style fried Noodles are known for their subtle sweetness and umami richness. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Fried Noodle Sauce, Hunan. Spicy and aromatic. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Fried Noodle Sauce, Hong Kong. Hong Kong fried noodles were among the first Chinese dishes popularized in North America. Packed with a bold soy sauce flavor, it is typically stir-fried together with vegetables and proteins. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Dipping Sauce, Soy sauce. As one of the primary seasonings in Chinese cuisine, soy sauce pairs well with all kinds of food from dumplings, buns, meats, and vegetables raw or cooked. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Dipping Sauce, Ginger and Scallion. An essential dip for Cantonese cuisine, this sauce boasts a pure flavor, rich in umami. It enhances the taste of any meat or vegetable. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based Braised Meat Sauce, Szechuan. Originating in the 1600s, ‘Water Boiled Beef,’ a globally renowned Szechuan dish, traces back to the salt fields where cows, employed for labour, would be consumed upon their passing. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Braised Meat Sauce, Red braise. Documented as early as 500 CE, this timeless dish has endured as an iconic Chinese culinary marvel. Despite regional variations, the Shanghai style stands out as the most popular. No artificial flavouring, No MSG, No preservatives, No trans-fat, and vegan
Will's Food Plant-Based Braised Meat Sauce, Five-Spiced Beef. A beloved halal dish from Northern China. Typically prepared with tougher cuts and marinated overnight, served either cold or hot. No artificial flavouring, No MSG, No preservatives, No trans-fat, and vegan
Will's Food Plant-Based Braised Chicken Sauce, Yellow-Braised Chicken. Invented in the 1920s, this signature dish led to one of China’s most successful franchise miracles in the 21st century. Being quick and economical, the ‘yellow braised chicken and rice’ became the most popular form of chain restaurants. No artificial flavouring, No MSG, No preservatives, No trans-fat, Plant-based, and Vegan
Will's Food Plant-Based Braised Chicken Sauce, Big-Plate Chicken. Originating in a humble Xinjiang highway stop in the late ’80s, Big-Plate-Chicken provided vital sustenance to truck drivers. It quickly spread and evolved into an iconic Xinjiang dish across China.No artificial flavouring, No MSG, No preservatives, No trans-fat, and vegan
Will's Food Plant-Based BBQ Sauce, Street Grill. It traces its roots to Xinjiang lamb skewers and has subsequently spread across the entire country. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based BBQ Sauce Salt-Baked. Recognized as an Intangible Cultural Heritage of China, salt-baked chicken has a history spanning thousands of years. Initially crafted by salt vendors, this tradition has now extended to include pork and seafood. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based BBQ Sauce, Hong Kong. Tracing its root to 1000 years ago when the emperor migrated south, this imperial dish gradually evolved into the iconic Hong Kong BBQ, or Char Siu we know today. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan
Will's Food Plant-Based BBQ Sauce, Black Bean. Fermented black soybean is an umami bomb, serving as the predecessor of soy sauce and various Southeast Asian condiments. This culinary gem has remained a staple on Chinese tables throughout the ages. No artificial flavouring, no MSG, no preservatives, no trans-fat, and vegan