Sichuan is famous for its red-oil dumplings, sometimes called Zhong shui jiao after the man who invented the addictive spicy-sweet sauce they are served in. The sauce is a combination of chili oil with flakes and spiced dark soy sauce, and I suggest you make your own. But for those times when you just want a hong you chaoshou (wonton) or crescent dumpling in that flavorful sauce and want it NOW, this sauce makes a good stand-in for homemade. Many Chengdu "famous brand" restaurants are getting into the condiment business, and this sauce is from Chen Mapo, the originators of mapo doufu. It is quite spicy and quite sweet, though some residual water from the boiled dumplings will dilute it a bit.
Producer: Chengdu Chen Mapo Condiments Co., Chengdu, Sichuan
Size: 500 grams (17.6 ounces)
Ingredients: vegetable oil, chili powder, sugar, soy sauce (water, soybeans, salt, wheat, sodium benzoate), spices, monosodium glutamate and potassium sorbate as a preservative