You would not think about producing Chinese Hot Mustard at home, but it’s simple and quick.

You may have seen Chinese mustard served with sweet duck sauce and crispy fried noodles as an appetizer in Chinese restaurants.

Hot chili oil has overtaken Chinese hot mustard as the spicy condiment of choice due to general hot sauce fever. But I’m sure many people agree that a delicious egg roll, fried wonton, or piece of roasted pork belly with crunchy skin can’t be topped with anything better than a mixture of Chinese hot mustard and duck sauce.

In what way is Chinese hot mustard different from Western hot mustard?

You know those yellow packets that come along with the orange duck sauce and red spicy sauce packets you get at takeout Chinese restaurants? “Sauce?!?” (When the counter clerk asks most blatantly and ambiguously)

The hot mustard in the yellow packets is made in China!

Chinese mustard is savory, spicy, and robust in flavor, and its horseradish-like heat will instantly awaken your taste receptors. It has sinus-clearing qualities, just like wasabi. Your nose will flare up even if you just take a sniff!

Keep in mind that this recipe can be tailored to your personal preferences while preparing it and that adding rice vinegar will undoubtedly reduce the heat, resulting in milder mustard.



  1. In a small bowl, stir together the dry ingredients until well-combined. To make a paste, add water and stir thoroughly until all dry ingredients have been absorbed. To complete your dish, add the other ingredients and blend thoroughly.
  2. Allow the Chinese spicy mustard to rest for 10 minutes, covered, before stirring again to ensure the dry ingredients have been entirely absorbed. Taste your Chinese Hot Mustard at this point and make any necessary adjustments.
  3. You can add a little water or oil if you want a drier texture. If you prefer your food a little sour, you can add additional vinegar. If you prefer your mustard to be hotter, you can omit the vinegar completely. If you prefer your food spicier, you can add additional white pepper and/or mustard powder to it.
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