This document stipulates the classification and naming, requirements, inspection rules and markings, packaging, transportation, storage and shelf life of hot sauce. This document applies to fresh chili peppers as the main raw material, edible salt and MSG as the main auxiliary materials, with or without the addition of soybean paste, sweet noodle paste, white sugar, edible oil, sesame, sesame oil, livestock and poultry meat, aquatic products, ginger, peanuts, Chicken essence seasoning, tempeh, shiitake mushrooms, scallions, spice powder (except poppy), added with food additives 5′-flavored disodium nucleotide, sodium benzoate or potassium sorbate, sodium saccharin, and xanthan is added in large packages of 5 kg Glue, hot sauce (hereinafter referred to as the product) formed by pretreatment, pickling, crushing, blending, cooking and filling.