Cod chops made with Woster sauce and special mustard sauce. It's full. Woodster sauce, which originated in the United Kingdom and was formulated from India, is also known as Juicy Juice in the south of China, and after the formulation was introduced into the interior, the change of face became Shanghai chili sauce. The design of the Wooster sauce begins with the favorite “hunting man's sauce” that the Indo-Indian people like to eat when they hunt in India (as a result of the activities of the East India Company, the British who worked or grew up in India). In 1830, the former Governor of Bangladesh, Lord Marcus Sands, brought with him the most spicy hunter's sauce formula with a gifted grocer, to a shop on Broad Street dedicated to importing spices and dried fruit from Asia and the Americas, with his favorite Indian sauce. The two owners of the shop, Methers Lee and Pesling, were spicy enough to shed tears in the face of the two British, based on the formula. So they threw them into the cellar, and then they forgot all that was left of them. Many years later, in a spring clean-up, a glamorous aroma came out of the barrel, and Lee and Palins surprised to find that the condiments had been fermented and had become delicious spice sauce. When business opportunities were discovered, daring Lee and Palins built factories in Worcester County to produce in bulk. The Wooster sauce eventually became one of the most famous spices in Britain, selling more than 30,000 bottles in 1855, even to India。
