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wattacetti

Lan Chi chili paste with garlic

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8 hours ago, robirdstx said:

732D7A89-2F4B-4EF2-A5FD-56DCF22D4BE3.thumb.jpeg.00ad7279d5e868d0a61476facc1f43fa.jpeg

 

Thank you Enablers! 😊 Delivered to my doorstep just now.

ok. you are now officially in the club. I'll message you the secret password. 

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5 hours ago, liuzhou said:

Here's another Pixian brand, I like. Don't know how widely available it is outside China, though.

 

doubanjiang.thumb.jpg.61ece3bae9d57e884d862a4af8863e7a.jpg

I love the cartoon bean singing or exclaiming or something....

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48 minutes ago, JoNorvelleWalker said:

I just received this:

http://amzn.com/B00A9OF6NS

 

I have been using this:

http://amzn.com/B01M31VHNZ

 

Both products apparently by the same company.  One seems to include oil and the other not.  When should I use one product or the other?

 

 

It seems to be "hong you," or red oil doubanjiang. Stealing the description from the Ma La Market website's description:

 

Quote

Hong you douban is the everyday, go-to doubanjiang in Sichuan, both because it is less expensive than pure, aged douban and because, being younger and having added chili oil, it is redder. Many chefs prefer the red color it brings to dishes, particularly stir-fries. They will use red-oil douban for stir-fries and the deep-brown aged douban for braises and soups. Or they may combine the two, as we often do, adding aged douban for depth of flavor. 

 

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1 hour ago, JoNorvelleWalker said:

I just received this:

http://amzn.com/B00A9OF6NS

 

I have been using this:

http://amzn.com/B01M31VHNZ

 

Both products apparently by the same company.  One seems to include oil and the other not.  When should I use one product or the other?

 

 

 

The one with oil is spicier. The oil is chili oil (红油 hóng yóu). Use it when you want more heat.


Edited by liuzhou (log)
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