Best of Lao Gan Ma: Spicy Chili Crisp & Chili Oil With Black Bean

 

If you've tasted Lao Gan Ma chili oils, then you're already a fan of "The Godmother" because there is no way to resist her charms. If you haven't, then let's just say these are China's—and possibly the world's—tastiest chili oils.

Spicy Chili Crisp is the classic, full of crispy onions, chilies and Sichuan pepper bits. It's used mostly as a condiment or ingredient in Sichuan cold sauces. (Because of the high ratio of flakes to oil, this is not a substitution for chili oil in recipes, but used in addition to. For a chili oil with a higher oil ratio try this Sichuan Chili Oil.)

Chili Oil With Black Bean is chock full of fermented black soybeans (douchi). Use as a condiment on rice, noodles, eggs, etc., or as a super-umami addition to a stir-fry. Use the Mala Market recipe for Lao Gan Ma Black Bean Chicken as a blueprint to stir-fry proteins or vegetables in this addictive sauce. 

We've had a hard time picking our favorite of these two sauces, so we are  packaging them as a set to encourage you to try both. They are both quite spicy—but not so spicy that you can't eat them in abundance, as many devotees do. Go here to learn much more about Lao Gan Ma.

Producer: Guiyang Nanming Laoganma Special Flavor Foodstuffs Co., Guiyang, Guizhou Province

Chili Crisp ingredients: soybean oil, chili, onion, soybeans, monosodium glutamate, Sichuan pepper powder, sugar, salt, sulfur dioxide, sodium sulfite
Size: 210 grams (7.4 ounces)

Black Bean ingredients: soybean oil, soybeans, chili, monosodium glutamate, salt, sugar, sulfur dioxide, sodium sulfite
Size: 280 grams (9.9 ounces)