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A pictorial guide to Chinese cooking ingredients


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油鹽菜心

Is that a proper term? Can't say I've ever heard of it ordered that way.

are those the characters for Yow Yim Choy Sum?

that is the way Yow Yim Choy Sum was described in one of my cookbooks but when I have asked for it at a restaurant, I have been asked which sauce, garlic or oyster sauce, I want the vegetable with...I have had to specify that I want it plain!

I agree with Chee Fai. The way this 油鹽菜心 (Yow Yim Choy Sum) is named is a bit odd in Cantonese.

What you want... mostly is referred to in Cantonese as:

清炒菜心

(Pronounced Tsing Chow Choy Sum).

"Tsing Chow" means "vegetable only" (without meat). It is fairly universally understood that the vegetable will be stir-fried with salt and garlic.

W.K. Leung ("Ah Leung") aka "hzrt8w"
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Or you can say (but less common):

蒜蓉菜心

(Pronounced Tsueen Yung Choy Sum).

This is more specific: minced garlic stir-fried with choy sum.

Edited by hzrt8w (log)
W.K. Leung ("Ah Leung") aka "hzrt8w"
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Or you can say (but less common):

蒜蓉菜心

(Pronounced Tsueen Yung Choy Sum).

This is more specific: minced garlic stir-fried with choy sum.

but what I what is choy sum without garlic...just oil and salt!

what would be the name and the Chinese characters.

BTW I got my original name from a cookbook and it said that this was the best way to test the wok hay capabilities of the chef.

The link "Cooking - Food - Recipes - Cookbook Collections" on my site contains my 1000+ cookbook collections, recipes, and other food information: http://dmreed.com

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  • 3 years later...

Reviving this old topic to ask if someone can identify this:

image.jpg

I am guessing it's a chile bean sauce of some kind but beyond that....

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

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I have a jar of Laoganma black bean sauce that looks like that (specified in Fuchsia Dunlop's Every Grain of Rice)

The label design is slightly different but from what I can see the characters are the same and contents look similar...

http://www.amazon.com/Lao-Black-Bean-Chilli-Sauce/dp/B0051D84GI

edit (actually that jar on amazon is slightly different - my one has the same characters in white across the top as yours)

Edited by jameswilliam (log)
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I have a jar of Laoganma black bean sauce that looks like that (specified in Fuchsia Dunlop's Every Grain of Rice)

The label design is slightly different but from what I can see the characters are the same and contents look similar...

http://www.amazon.com/Lao-Black-Bean-Chilli-Sauce/dp/B0051D84GI

edit (actually that jar on amazon is slightly different - my one has the same characters in white across the top as yours)

I have a suspicion that the many iterations of very similar labels are, in fact, different products. Hoping someone fluent in the language can chime in. Thanks for your input.

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

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I have this brand in my fridge, but it might not be the same kind as yours. Mine has crunchy bits in it - I think it has chili, shallot, garlic, Szechuan pepper. I've had the black bean one, but don't like it as much. My brother calls it "Old Dried-up Mother sauce". I use it as a condiment, or add it into whatever needs a slightly spicy kick (like peanut sauce or dipping sauce for last night's dumpling dinner....).

What are you planning to do with it?

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Oh man, Laoganma stuff is like crack. I have the one Beebs mentioned, it's called "spicy chili crisp" in English. I use it with dumplings and as an all purpose spicy condiment alternative to plain chile oil or shichimi togarashi

Edited by Hassouni (log)
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It is a Lao Gan Ma (老干妈) chile sauce.

The black writing at the bottom reads 风味鸡油辣椒 which means "Tasty Chicken Fat Chile Sauce"

Thank you so very much. Can you tell us where and how this might be used?

There are many different labels on this brand of sauces. Is there any key to help us westerners figure out what is what?

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

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I use it as a dipping condiment with noodles in any form: soup, stir-fry, dumplings, anything savoury. Love the heat, crunch, and sometimes the peanuts in the sauce.

I am sure you can use it in stir-fries too, for that kick.

Dejah

www.hillmanweb.com

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I like lao gan ma but I've found that it doesn't seem to play well with others. Anything you mix it in tastes unmistakably like lao gan ma and that has to be the effect you're after. It's never been a general purpose condiment to me the same way sriachia or soy sauce is for example.

PS: I am a guy.

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It is a Lao Gan Ma (老干妈) chile sauce.

The black writing at the bottom reads 风味鸡油辣椒 which means "Tasty Chicken Fat Chile Sauce"

First apologies. My translation is a bit off. Omit the work "sauce" at the end. I was in a bit of a rush to get to work.

The company themselves translate it as "Flavoured chicken chillli" and list the ingredients as chicken, chilli, vegetable oil, gourmet powder (MSG), salt、sugar、sesame oil 、prickly ash (Sichuan Peppercorns). The italics are my additions.

There are many different labels on this brand of sauces. Is there any key to help us westerners figure out what is what?

Yes, They have a website in English here.

Can you tell us where and how this might be used?

As has been said, as a dipping sauce or to perk up s stir fry. It's used fairly indiscriminately. I never use any of the Lao Gan Ma products. They are slapped onto nearly everything, much like tomato ketchup in the west. I would be happy never to see or smell or taste them again! Sorry.

...your dancing child with his Chinese suit.

 

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I will concur with others than the LGM stuff has a VERY distinctive taste - I don't really use it much in cooking - only as a condiment where it's taste will complement the food rather than clash with it.

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i would translate 风味鸡油辣a as chicken-flavor chilli oil (or chicken -flavored chill oil) Yes, they manufacture many (too many if you ask me) of differently flavored chilli oils. The one that i use is just labelled as 油辣椒 (chilli oil). I had previously also used 辣脆油辣椒 fragrant spicy(hot) crispy chilli oil.

i have not used the chicken-flavor chilli oil, and i doubt if there is any real chicken in it - much like if there is fish in a recipe for flsh-flavored aubergines. Isnt there a label on the bottle that lists all the ingredients in English? In EU we have additional labels stuck to the bottle that lists all the ingredients in about 5 or 6 languages.

and lao gan ma means old god mother.

It's dangerous to eat, it's more dangerous to live.

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It is a Lao Gan Ma (老干妈) chile sauce.

The black writing at the bottom reads 风味鸡油辣椒 which means "Tasty Chicken Fat Chile Sauce"

First apologies. My translation is a bit off. Omit the work "sauce" at the end. I was in a bit of a rush to get to work.

The company themselves translate it as "Flavoured chicken chillli" and list the ingredients as chicken, chilli, vegetable oil, gourmet powder (MSG), salt、sugar、sesame oil 、prickly ash (Sichuan Peppercorns). The italics are my additions.

There are many different labels on this brand of sauces. Is there any key to help us westerners figure out what is what?

Yes, They have a website in English here.

Can you tell us where and how this might be used?

As has been said, as a dipping sauce or to perk up s stir fry. It's used fairly indiscriminately. I never use any of the Lao Gan Ma products. They are slapped onto nearly everything, much like tomato ketchup in the west. I would be happy never to see or smell or taste them again! Sorry.

Thank you so very much. Anna

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

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BTW, Anna_N (and jameswilliam), the characters in white at the top of the bottle label 中(or, if in Traditional Chinese: 中國) basically says "China famous (or renowned) trademark".

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Lao Gan Ma (老干妈) is the brand name. They do have different products, all using "old god mom"'s picture in the label.

Personally I think their chili staff is a bit overly MSG-ish. Taste good but I don't use too much in one setting. Typically as a condiment/add-on when eating soup noodles and such. You can certainly use it for cooking if you like.

This jar - the label said "chicken oil" chili. Supposedly they used chicken fat. I think they do, but not entirely 100% chicken fat. Probably some. I don't think they would add chicken meat in it though.

W.K. Leung ("Ah Leung") aka "hzrt8w"
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I don't think they would add chicken meat in it though.

Seems unlikely but it is there in the ingredients list in the domestic version .

Is it listed on export versions in places with stricter rules/ controls?

Usually there is an ingredient list in English on these sauces but it's lacking on this jar.

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

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Is there an ingredient list in Chinese? Or any other language?

image.jpg

Would this be it?

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

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Yes. The rightmost two columns (top two in your picture) contain the ingredients. Same as the domestic version.

It includes 鸡肉 (带骨) which means chicken meat (on the bone).

post-6903-0-33070900-1382019016.jpg

Looks like the translation sticker fell off. I would have thought it was a legal necessity.

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

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