Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Old Godmother - The story of the Lao Gan Ma Lady


liuzhou
 Share

Recommended Posts

Here is an article on the history of Laoganma crispy chillli sauce and, more importantly, the extraordinary woman behind the product but the woman on the front of every jar. It gets a bit propaganda-ish at the end, but ignore that.

 

I have met her and she seemed as miserable as she looks in all her photos. But still interesting.

 

1055924640_laoganma(original).thumb.jpg.ff2c933b50efe62817a3cc18d35d6710.jpg

 

Edited by liuzhou (log)
  • Like 3
  • Thanks 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

20 minutes ago, liuzhou said:

I have met her and she seemed as miserable as she looks in all her photos. But still interesting.

But you can’t just leave us there!

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

17 hours ago, Anna N said:

But you can’t just leave us there!

 

What more do you want to know?

 

She immediatley got the hots for me and gave me a life-long supply of free chilli sauce?

 

Edited by liuzhou (log)
  • Haha 3

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

2 minutes ago, liuzhou said:

What more do you want to know?

Well I think when you state that someone is interesting that needs a little support. 

Edited by Anna N
Poorly expressed. (log)

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

Just now, liuzhou said:

 

I meant the story is interesting.

Ah. I thought you meant that the person you had met was interesting. Thanks for clarifying. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

7 minutes ago, Anna N said:

Ah. I thought you meant that the person you had met was interesting. Thanks for clarifying. 

 

Sorry.  Yes what I wrote was a bit ambiguous. It's 2.30 am here, so my clarity levels are low. 

Edited by liuzhou (log)
  • Thanks 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

The story, as given, is incomplete.

 

In 2011, Tao retired and her son took over the company. At some point around 2016, he decided to cut costs by using cheaper chilli from Henan Province, rather than the original Guizhou chillis. Sales started to fall and in 2019, Tao Huabi came out of retiremement and retook the reins, restoring the original recipe. She remains in control.

  • Like 6
  • Thanks 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

15 hours ago, liuzhou said:

The story, as given, is incomplete.

 

In 2011, Tao retired and her son took over the company. At some point around 2016, he decided to cut costs by using cheaper chilli from Henan Province, rather than the original Guizhou chillis. Sales started to fall and in 2019, Tao Huabi came out of retiremement and retook the reins, restoring the original recipe. She remains in control.

 

Have sales recovered?  Makes me wonder what makes the Guizhou chillis so much better tasting than the cheaper ones they tried to sub; is it the growing area, type of chilli?

 

The expression on her face (from the label and the article) just says "hard line" to me - this woman will not take guff from anyone!

Link to comment
Share on other sites

55 minutes ago, JeanneCake said:

The expression on her face (from the label and the article) just says "hard line" to me - this woman will not take guff from anyone!

Pretty much my grandmother (now deceased). Super tough times, tenacious, and way way under all that a good heart.

  • Like 2
Link to comment
Share on other sites

4 hours ago, JeanneCake said:

 

Have sales recovered?  Makes me wonder what makes the Guizhou chillis so much better tasting than the cheaper ones they tried to sub; is it the growing area, type of chilli?

 

The expression on her face (from the label and the article) just says "hard line" to me - this woman will not take guff from anyone!

 

Yes, sales have recovered. The return to the original menu started the recovery process, then Covid and its lockdowns etc helped as people stocked up.

 

The Henan chillies are not necessarily better; just different. This (badly translated but understandable) article from 2020 explains in more detail.

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

 Share

×
×
  • Create New...