How to use every type of Lao Gan Ma chili oils

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Originally published at: How to use every type of Lao Gan Ma chili oils | Boing Boing

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Chilli & Black Bean is the best. Sometimes (OK, a lot of the time), I just eat it straight out of the jar with a spoon.

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I actually had to check and see which type is in my fridge: spicy chili crisp. Straight out of the jar on a spoon or on fried eggs for me.

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I have pretty bad acid reflux, even after taking opeprazole, so I like to use the trash can. :man_shrugging:

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I can’t bring myself to eat this stuff after learning about Chinese gutter oil.

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Not sure why you’re generalizing from a 10-year old thing, and an uncommon practice that got some media attention despite never having been very widespread.

Do you seriously think all Chinese food products are made by scraping through gutters or sewers?

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I have never met a Lao Gan Ma oil that I don’t love. I was eating a piece of cheese with a bit of the tomato chili oil on it when I clicked on the link.

Can’t read the language but I am a huge fan.

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I’m into food porn and spicy Chinese food so…now I’m really hungry.

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I totally expected the whole post to be (based on the title):
Liberally and often!

Yum.
Great new cooking channel - I hadn’t seen that one before.

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Thanks for the great find jlw.
I would love to share this on Happy Mutants Food topic BBS. I know now I have grabbed this product not really knowing how to use it.

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Didn’t realize you could get this in the West. Here in China, it’s everywhere. Nothing better than buying some street dumplings on the way home from work and mixing soy vinegar and this sauce for dipping. One of the reasons why I stay here.

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