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Enjoyed S&B, took it along in my suitcase on the last trip—very little heat, which isn't an issue since I boost heat with other ingredients. Pricey though.
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They can be made pretty easily... however I do not recommend. you and your house will smell like it for about a week......

Been trying a few different brands. still like the old grandma best, but hoping to find something better out side of making it...
 
ian said:
Fly by jing is totally meh. I’m optimistic that there are better versions. S&B?
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I've tried a few, Mr. Bing is solid. I generally like to mix it with something else though instead of as a standalone condiment.

Chili crisp with Bachan's sauce, a splash of ponzu, a bit of furikake and occasionally tamari is my go-to dumpling/bao dipping sauce. I had some remaining and dumped it over an omelet this morning...fuego.
 
blokey said:
Interesting, but still didn’t taste like the old one, they sell meat chili in China, the meat has been reduced to tiny chunks over the years
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Agreed, it definitely went down in quality for the last 5 years or so. And yes once I found a Sichuan restaurant in my neighbourhood selling housemade chili oil & chili sauce, it has been a no brainer for me.
 
Ya’ll are terrible influences. S&B and momofuku ordered to give it another shot. 😂

Hoping they’re more garlic forward; the Sichuan peppercorns in the fly by jing kinda dominated everything and I’m not a huge fan of peppercorns when they’re the forefront rather than the supporting actor
 
I didn’t like momofuku version. I stick with the traditional angry lady chili crisp from Laoganma.

Chinese cooking demystified had good looking recipe for it that I watched ages ago but still haven’t made it.
 
esoo said:
Not sure where this stuff falls on the chili crisp spectrum, but it's what I randomly picked up at the market. Tbh, it's quite uninspiring
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That's the lao gan ma(old grandma) brand, imo not spicy enough and not as much garlic/shallot flavor as others. It was what my family used growing up and has definitely changed over the years. It's very msg forward which hooks some people.
 
dabes said:
That's the lao gan ma(old grandma) brand, imo not spicy enough and not as much garlic/shallot flavor as others. It was what my family used growing up and has definitely changed over the years. It's very msg forward which hooks some people.
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Good to know it's not representative of what a decent one should be. To me, it was just "crisp" and that was about it. Have to hit one of the Asian markets around me and find a different one.
 
the sell by date is important with Lao Gan Ma, at least where I live it often is 'well aged', and you should not expect it to keep forever once opened. It works well in dishes but is indeed a bit flat for a more solistic performance. Luckily it's dead easy to make your own!
 
MarcelNL said:
the sell by date is important with Lao Gan Ma, at least where I live it often is 'well aged', and you should not expect it to keep forever once opened. It works well in dishes but is indeed a bit flat for a more solistic performance. Luckily it's dead easy to make your own!
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My jar doesn't have a sell by on it. It's expiry date is in 2025 and I've only had it open for a few months so it's not "old"
 
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