Preserving the Craft of Chinese Sauce Making Since 1960

Union Food Co. is a third-generation, family-owned food manufacturer with more than 60 years of experience making the sauces, oils, seasonings, and pantry staples behind Chinese food in America.

Our story began with our grandfather, Y. B. Huang, and a chili sauce in Taiwan in 1960. What started with one family recipe grew into generations of food making spanning Taiwan, Fuzhou, and the United States—and brands including Lian How, Uncle Chen, and DOU.

Today, we still believe in making our products ourselves. From sesame oils and pastes to sauces and seasonings, we combine generations of knowledge with modern food safety and manufacturing standards. It’s how we preserve the flavors we grew up with while continuing to make them for the generations ahead.

From Fuzhou to America

Our grandfather was born in Fuzhou, China, and years later returned to his childhood home to establish our manufacturing there. Today, our family-owned facility remains at the heart of our production, including the sesame oils and sesame pastes we’ve made for generations.

From there, our products come to the United States, where our operations stretch from the Bay Area and Southern California to New Jersey. We handle our products through our own supply chain, giving us greater visibility into how they’re made, where they come from, and how they reach our customers.

For us, transparency isn’t a marketing claim. It comes from knowing our factories, knowing our processes, and making the food ourselves.

Chinese Food in America, Since 1960

For decades, Union Food Co. has worked behind the scenes of Chinese food in America. Our products have stocked Asian grocery shelves, supplied restaurant kitchens, and become familiar staples in Chinese households across the country.

Through Lian How, Uncle Chen, and now DOU, each generation of our family has found its own way to carry that work forward.

We’re proud of where our food comes from. But we’re equally proud of where it has gone: into restaurants, grocery stores, family kitchens, and the broader story of Chinese food and culture in America.

Three generations later, we’re still making the food ourselves—and we’re just getting started.