Hey guys, a few notes: EDIT: The first chili oil, "Fried Chili in Oil", contains peanuts. Apparently in some countries (Canada I think?) the label says something along the lines of 'chili oil with peanut‘, or something like that. A *lot* of people are commenting that we didn't cover the peanut Lao Gan Ma - that's what we're describing at 0:50 :) Another common name variant is "Kohlrabi, Peanuts and Tofu in Chilli Oil" for the #4 'Hot Chili Sauce' at 5:02 1. Lots of fun trying to track down if and where some of these products are available online, lol. The description box got a little long there, so I wasn’t able to fit in my spiel that I always give when linking stuff online: use online purchases as your method of last resort. Support your local Chinese supermarket - the products will be a *fraction* of the price there vs online. 2. As a brief aside, if anyone can explain to me why Amazon is basically always more expensive than the supermarket in North America, I’m all ears. Always feels weird to me, because in China Taobao/JD are *cheaper*. Feels more intuitive, because no rent, right? 3. Most Lao Gan Ma products actually seem pretty available online if you do some digging. Lao Gan Ma’s online retailer in the USA is called “ihomehouseware”. Between them, Amazon, Yamibuy, and WalMart… you should be able to find like 75% of the product line if you’re in North America. Even Europe seems to have importers that carry most of the products. 4. The remaining 25% are the Lao Gan Ma products with meat inside. I assume that there’s some sort of import restriction on meat products in the West. There’s been a million copycat chili crisp products on the market as of late, so if you’re a NA or Europe-based condiment manufacturer… I suggest that you look into copying the *meat* Lao Gan Mas, instead of creating the nth version of chili crisp. The world needs the beef mince black bean Lao Gan Ma product. 5. If for some reason a condiment maker actually *is* reading this and thinks that’s a good idea, reach out to us. We’ve got some solid Lao Gan Ma copycat experience by this point, lol. 6. Proper recipe video will be out next week, then the Q&A video with Steph’s Dad Dawei will be out the following week. Apologies for the spate on non-recipe videos this month… I have to sort some visa stuff, and we’ve got some more intensive harder-to-crack dishes simmering on the backburner. 7. For our friends in Australia your products have different translations! Fun. Anyway, this was a picture that was snapped by one of our Patrons: i.imgur.com/iCg0Ng9.jpg . Going left to right - “Chili Condiment" = #1 = Hot Chili in Oil; ”Bean Chili Condiment" = #2 = Chili Oil with Black Bean; "Hot Tasty Bean Condiment" = #12 = Spicy Bean Paste; "Hot Pepper Condiment" = #3 = Spicy Chili Crisp; "Spicy Chili Condiment" = #4 = Hot Chili Sauce; "Chili Condiment with Diced Chicken" = #5 = Chicken Chili Oil; "Pickled Chili", same, #13; "Chili Fried Pork Flake" = #6; "Hot Chili Oil Condiment with Mushroom", same, #9. If anyone UK or EU based wants to go through the same exercise, I'd be happy to edit this comment with some answers :) CCs will be out in a bit. It’s always a bit harder to make CCs for this sort of video - usually my VOs and such are scripted, so it’s a simple copy/paste. This one we gotta go through and type it out, and just couldn’t finished in time. It’ll get done today (our time).
In case anyone else is confused by the naming differences: in the EU variant #4 (Là sān dīng yóu làjiāo) may be called "Kohlrabi, Peanuts and Tofu in Chili Oil". (My personal favourite!)
Regarding Amazon being more expensive when it comes to specialty food products, my experience has largely been because Amazon itself is not the seller. It's third party sellers on Amazon (even when it's "fulfilled by Amazon") who charge those higher prices. I guess people are willing to pay for the convenience?
@@Tannhauser42 Right! But that's the thing - why would 3rd party sellers be, like, 2-3x the price of a grocery store? I assume it has something to do with the way distribution is in the USA (exclusivity contracts or something?) In China, Taobao sellers are small businesses or individuals, and tend to accept a narrower margin than grocery stores, which need to pay for rent/staff/etc.
History behind Lao Gan Ma for those curious: The person on the jar is Tao Huabi, who first created her chili sauce in 1984 and is a deputy of the National People's Congress in China. She opened a restaurant in 1989 in Guiyang the capital of Guizhou, and she was known as a godmother who helped poor students by giving them discounts and extra food. When people would come to her restaurant to purchase her sauce, she took notice. Then when there was highway construction by her restaurant, truckers would stop by her restaurant, and she'd give the sauce to them for free. She turned her noodle restaurant into a sauce shop in 1994 and her business just grew from there. The spicy chili crisp is most definitely the good stuff. I thank Mikey Chen for making me want to put chili oil on everything.
I did not expect a Lao Gan Ma tier list...but I'm also not complaining. The choices are definitely overwhelming! I have at least three jars of Lao Gan Ma in my pantry as we speak and have tried quite a few over time...the San Ding one is definitely my fave. First time seeing your videos and I absolutely loved this. You have a passion for food that clearly shines through when you talk about all of these varieties! I also canNOT believe you did all of this in a white t-shirt. Mad respect!
I lived in China for nearly ten years. I couldn't live without LGM balck bean chili sauce...not only on rice but in measured amounts in soups or as a dipping sauce. Thanks for reminding me. Now that I am back in the US, I struggle to find good Chinese food products. Thanks again!
Thank you for this! Brings back a memory - I was living in Houston - large city in USA, which has a very large area with lots of Asian markets. I went to one of the grocery stores there to pick up some ingredients from a cooking video - two of them were the Lao Gan Ma Fried Chili in Oil and Chili Oil Beancurd. They had so many jars, and none with English. I asked a few people for help (I had pictures of what I needed - and was really struggling). Nobody spoke English. Then an older woman saw me staring at my phone, and staring at the shelves. She took my phone, looked at the pictures, and proceeded to pick out all the products for me. So helpful! I was finally able to make my recipes with the right ingredients (not just these, but different soy sauces, vinegars, etc) - such a difference!!!!
now I want this "is it good on rice" segment to become a recurring thing... every dish should be followed with an "is it good on rice" segment! noodles: are they good on rice?
wow! thank you for this. my girlfriend is Chinese and she introduced me to Lao Gan Ma. I used it often, especially in braised pork and my own pork fried rice recipe. often add it for dipping sauce when we cook our own hot pot, etc. I did not realize there were more than 2! My local Asian market has some and I'm always trying to figure out why I think I'm buying the same thing and sometimes it has peanuts in it and sometimes not. She prefers without. I like them both. I had no idea there were this many other versions. I will have to be sure to bring my reading glasses next time and be sure to read all the bottles more carefully. So far the two that I seem to keep coming home with (and far cheaper in the Asian market than online fyi) are the Fried Chili in Oil and the Spicy Chili crisp versions. I cannot believe there is so much more to learn about it than just the 2 I am familiar with!! haha. thank you for this video! xiexie!
This takes me back to 2014 during my first business trip to China. Our Chinese counterparts introduced it to us during lunch time and we couldn't get enough of it and it goes well with almost anything. It took about 5 years later to be available in my country and it's now a staple condiment in my house.
Best "We bought one of everything and tried it" video ever! No clickbait, no long spiel, just showing us the food. I love it! Also we took delivery of 6 jars of Lao Gan Ma today ^_^
@@infallibleblue 2x crispy chili oil 2x beancurd in chili oil 2x chili chicken (I'm in UK so this is vegan friendly) 2x peanuts & tofu in chili oil So actually 8!
@@MTMF.london It has crispy soy bits I think, and then chicken flavouring. It seems in some regions they use chicken bits, but for Europe they have a different product.
i hate how many cooking shows and recipes start off with 20 minutes of the cook giving their life's story. I watch/read them to find out about food and not because i want to find out about how the cooks great grandmother learned the recipe while working as a servant in the Archdukes manor house.
Instead of sleeping beacause i have classes tomorrow at 8:00 am, i am watching a video about the breakdown of the categeries of lao gan ma chili products. Good life choices 👍
I tried buying a jar of chili oil from the Chinese supermarket but was completely bewildered by the sheer number of varieties. I didn't know which one was what I was looking for, and ended up leaving empty handed. Thank you for the comprehensive breakdown! (Turns out its the youlajiao I've been after)
Thank you for this comprehensive explainer! I actually CAN read Chinese but was still overwhelmed by the selection at the store and wasn’t sure which variation is appropriate for what uses. This was super helpful.
I have fond memories of my mom making "spicy green beans", which was just stir fried green beans with the black bean Lao Gan Ma and maybe some ginger and garlic. I still make it sometimes but it's never as good.
Yeah, we've been enjoying the combination. Steph felt a little burnt out after this video and the last one though, so the next ~month or so (minus the Dawei Q&A video) will be back to me (Chris) doing the VO :)
As much as the subject matter and educational aspects of the channel is a treat, I have to say the production and personalities involve create such an easy to understand and enjoyable food education experience I’m always happy to watch hours of content for the sheer brain stimulation you guys provide.
this video makes me so happy. I tried one of these products for the first time, fell in love, then moved and thought I was buying the same thing from my new market. wrong, but a happy accident I have repeated enough times that I've had maybe 4 or 5 different kinds without trying. It is so helpful to hear the difference so I know which one to put with what
There’s two ways to get these jars open pretty easy, I find. The first is to just bang the side of the lid against the countertop a few times, then to try opening it. If that doesn’t work, get a bottle opener and take the bit you’d use to puncture cans (that hooked top of it) and lever of the lid just a little, not enought to totally deform the lid. That’s how I do it anyways.
What I do is try to pry the edge of the lid with a sturdy little knife. This lets the air in and loosen the lid. But don't force it too hard the blade might slip. If this fails I'll wrap a rubber band around the lid and just twist with all my might. If it still doesn't open, hot water usually does the trick.
I do the same knife trick but with a spoon. You do need a crappier spoon to do it with (it will be thinner to be able to slip into the gap). My mum swears on banging it upside down on a hard surface (cover the jar with a cloth towel) - but this has never worked for me
As someone who frequently shops at an asian grocery store but knows very little about traditional chinese food (and absolutely nothing about chinese languages) you have no idea how helpful this is!
I decided to re-watch this the night before a trip to my favorite Chinese market and happened to notice the dog. I'm convinced you've given him peanut butter (or sesame paste) to keep his mouth busy while mom does all the taste testing. ADORABLE! I noticed around 6:45 for anyone interested.
The "Kohlrabi, Peanuts and Tofu in Chilli Oil" @ 5:02 is one of the best Asian condiments I've ever tasted. The texture and flavor it adds is on another level. Highly recommended.
Kohlrabi is the freaking best, it's unbelievable. This almost hard nougat-y chew really gives me a kick, best one in my opinion. Maybe if there was something that imitated the (mala?) beef sinew snacks I can't for the life of me find outside of mainland China, that might surpass it for me - but as it stands, I'm going with kohlrabi.
Tbh I don't really like it, it was just the first kind my supermarket stocked, and I thought it was just the fried chilli oil lol. Tho later I tried it with homemade hoisin and it was so good. I'll have to try it on rice for lunch tomorrow!!
Lao gan ma is my favorite way back 2017 when I was in Jeddah Saudi arabia, my colleague which is chinese introduced this to us and its very very tasty and delicious. Since my colleague went back to china, we haven't have this anymore. Now its available in Philippines online store (lazada) I will buy it and enjoy it again🥰 thanks for introducing the many other flavor of it.
Great explanation of Laoganma series in it. For vegetarians, I will recommend the "Mushroom Chilli Oil" because when I checked the ingredients of it (Well, I'd checked in online shop), It is vegetarian friendly in it.
A series of these videos would be wonderful. Every time I go into my Asian market I try to get something completely new, whether it be a sauce or pickle or canned fish. This has yielded very mixed results, and I sometimes fantasize about going around with a tiny spoon to taste everything. Having a primer on the many variations of some common Chinese condiments--what exactly they are, flavor profile, and how best to use them--would be extremely helpful!
THANK YOU! I've never seen any of the ones with meat in them in ANY of the Asian markets or supermarkets in my city. I would DEFINITELY try them. We are TOTALLY addicted to the Chili Oil With Mushrooms - ONE supermarket here carries it, so we stock up every time we go there. It's great on rice and especially adds a wonderful taste to most dark sauces (Hoisin, Mushroom Soy, and ESPECIALLY Black Pepper sauce!). Again, THANK YOU - your videos expand our horizons!
Wow! This is why I love this channel, that you explain and background the various Chinese ingredients/products. I've also been trying to figure out the various dried herbs that are paired in Chinese soups. I love the brothy style soups they have at the start of meals.
Guys, I'm digging all the "meat with chili oil in a jar" options. They seems like things I can keep at work for lunch where I can just bring a bowl of rice and call it a day 😋
Careful with the smell, some of them have a very potent chili aroma, and some of them can sting the nose; and it'll linger in the room for a while. You can see the example by the way the dog was licking the air for a long while
i discovered the spicy chili crisp recently and had no idea they had such a wide range. i put it on my rice or some type of tofu with a stir fry. i've just never had the others! i'm gonna go find them a few and try them! thank you!
Funny thing, when my friend first told me about Lao Gan Ma, I thought he said "lagad mat" (=swedish for "cooked food") in an extreme scanian dialect (sounds like "laogad maud"). We call it "laogad maud" now.
This is an enormously helpful video. My local Asian market is *huge* and well-stocked, but poorly labeled and almost none of the employees speak English, so navigating subtle variations with certain products can be tricky. I have absolutely stood for five minutes staring at four different Lao Gan Ma jars wondering which one is the type I wanted. 😅
So, first off, I *ADORE* this channel!! It has opened me up to so much that I was unaware or only superficially aware of, and provided further clarification into things that I was aware of. I also love the "west meets east" meeting of cultures that we have here! a-MAZing channel! I've never not had a good time here! Also, for a medium-sized metropolitan area in the middle of the US Midwest, the city in which I live, Des Moines has a surprisingly robust selection of ethnic grocery stores, including some very respectable multi-culture Asian groceries, and I'm the kind who will go in there and blow $100 when I was supposed to spend $10, and as much as half of it on things I've never even heard of, or at least never had a chance to try. And as such, I've had the opportunity to personally try seven of these Lao Gan Ma products (four of which I presently still have on hand): On hand, I have (using the English language names): Fried Chili in Oil Fried Chili Crisp (of course) Hot Chili Sauce and Tomato Chili Sauce. I have also previously had Chili Oil with Black Bean Chili Oil Beancurd and Spicy Salted Cabbage I also recognize a handful of the others from seeing them on the shelves at the markets. I'll make it a point to try them. Of the ones I've had, I love them all. But my personal favorites are the Chili Tomato Sauce, and above all, the Hot Chili Sauce. I work to incorporate them in as many things as I can, and sometimes I'll even just sneak a little straight from the jar. What I really want is a better idea of the best times to use the right ones in authentic cooking. This video gives me some idea of that! So, thank you! :-) Lastly, I may well be the only guy in America to actually have a Lao Gan Ma sticker on my laptop! I got a hold of some label paper, a color laser printer and went crazy making my own from images off the internet, and decided Lao Gan Ma needed to be one of them! :-) Since I'm afraid that a link will cause this comment to be blocked, I'll "reply-to-self" with a Google Photos link to a picture of my laptop. :-) Anyway, thank you SOOOOO much for this channel! Keep up the good work, and I'll keep watching! Cheers! p.s. re: my opinion on LGM Chili Crisp: the first few tastes are absolutely revelatory! Bright, sharp, crisp, frgrant, mildly spicy, and impossibly vibrant. But get too many bites in, and the hua jiao begins to overpower a little bit. At least for me, anyway. I can taste the hua jiao in the other LGM sauces that I have which contain it....but it never seems to take over on those sauces like it does with chili crisp. I wonder if anyone else feels the same way. :-)
This was a lot of fun. I'm vegetarian, so I haven't had any of the meat-based sauces. My go-to is the one is a chili crisp style with fermented black beans. My second favorite is the mushroom one. I also get the fermented tofu sometimes and I like the fermented chili one (fermentation is like magic). I buy Lao Gan Ma most of the time, but I have recently found Fly by Jing and that product is really good (the chili crisp with fermented black beans is, anyway).
On the one hand, I love that you didn't just tier list this and went more in detail. On the other hand, seeing a tier list to pause on at the end would be an amazing resource.
As for the Chicken flavour chilli oil (sold in EU market), I realized today that there is no chicken in it, not even chicken flavour! It's just soybean oil, chili, tofu, garlic, salt, flavor enhancer, sugar and Sichuan pepper powder. It's actually vegan. I was so surprised!
Thanks for introducing all the different types of lao gan ma and including both the english and chinese names for them! Here in Singapore we mostly import lao gan ma straight from china and they come with the chinese label so it's easy to use this video as a reference for the different labels
i always kinda assumed they gave him some peanut butter or something bc hes always enjoying some kind of treat 💚 i love how nice this woman is to her dog he seems very happy and very well trained
I swear, I've bought three different kinds of laoganma already. None of which were the of "classic" aka "internet hyped" variety. All of them were really nice, don't get me wrong, but maybe now I'll be able to finally buy "the one". Thanks so much!
I got the chilli oil with black bean a few months ago and although it's probably very non-traditional I put it on top of eggs on toast, sometimes with avocado. It's definitely not traditional but it's delicious!
The dog ❤️ I love watching him floss his teeth with the plant leaves 😆 He is sooooo adorable! Thank you for explaining the different LaoGanMa’s! It is very helpful when going to the markets and choosing which one that’s needed! 👍🏽👍🏽
Thank you so much for this video! Here in Brazil all lao gan ma chili oils are translated generally as "chili seasoning", so I get totally lost buying them in the grocery store. I've been eating the three dice one for the last months and had no idea there was tofu jerky in it 😂 Now I wanna try all of them.
How wonderful! There’s a dish I had every day for three months while living in Kunming from a restaurant on Wenlinjie. I think it was called Pa rou or pao rou, but it was the most wonderful noodle dish ever, with (ersi?) noodles. To this day I haven’t been able to figure out the exact name, tones, characters, or how to make it. Bit by bit I’ve been trying to recreate it, starting with the different oils/toppings on it for myself.
Couldn't imagine watching UA-cam with commercials haha. Gotta hop on that UA-cam Premium train. (or barring that, AdBlock & support the creators you like by sharing or Patreon-ing)
@@mobile_ingou install base for chinese apps is kinda a lul subject... It's not like there are typically many alternative for Any one particular service.
This is genuinely so helpful, as an English speaker the aisle of similar looking options can be a bit overwhelming and in the past I'd usually grab one at random 😅
We encountered the 香辣酱 xianglajiang quite a bit in Yunnan-- used in chao ersi, chao erkuai, miantiao, etc. Of course it was not the LGM version, but the kind you get at the chili-bean-paste vendor at the wet market who has a dozen variations, and 2-3 dozen varieties of pickled everything. I find XLJ really useful in making Yunnan food here in the states, like Yunnan-style zajiang.
Perhaps your room temperature is too cold? Oil emulsify with the solids if say u put it in the fridge. Some places are warmer so the oil breaks down easily in the jar but that's just me.
Amazing video! Only one store in my small town sells Lao Gan Ma and they only have the chili crisp and the one with the fermented turnips. I never knew there was more! I hope to try the bean and shiitake varieties soon. I'll keep my eye out. 😁
I love all forms of Asian cooking and have spent a number of years learning as much as I can about ingredients and techniques so that I can prepare Asian dishes at home. My main interest is in broths and soups, but I love learning different cooking methods and have begun stir frying, which my family loves most. I enjoy trips to the Oasis Market about 30 minutes away and could spend hours in there learning and finding new ingredients. Yes, there is a great deal of confusion in trying to understand just what the various products are meant to be used for and, most definitely, how to cook them. As a result, many times, I just try new things only to find out that what I purchase is not really the ingredient called for in a dish. Or, I end up wasting it by cooking it incorrectly because there are no cooking directions in English or they are completely wrong due to poor translation. I enjoy your videos very much. I do, however, find parts of this particular video to be less helpful than they could be, speaking just for me. First, I've never seen ANY indication on the label of any of the products in your video nor did I hear you discuss how HOT one variation is compared to another. This one factor alone is the sole reason I've never purchased one of these products. I love some heat in my dishes, but I don't want my mouth so numb after the first bite that I can no longer taste the flavor of the dish. Also, why did you measure your opinions on these products ONLY by adding them to rice? I love Asian dishes containing vegetables, proteins, noodles, sauces, spices, and seasonings. And I do like fried rice every so often. But in general, I'd much rather have noodles or no starch at all. I'll certainly still continue watching and I thank you for the work you do and all you share with your viewers.
Came here for this. It's labeled as Peanuts in Chili oil. It's my personal favorite - although admittedly that's partially just because it's the first Lao Gan ma I ever had
Top 3 for us: 1a, Hot chili sauce, 1b, Hot chili in oil; Steph's #2 Minced beef with chili oil, Chris' #2 Mushroom in chili oil. Steph's #3 Pork slivers and soy bean with chili oil, Chris' #3 chili oil with black bean.
Incredibly helpful. Thanks to this video I was finally able to buy what I wanted at the chinese store (since the translated lables are often incorrect) ad it was the most unexpected surprise. So delicious with rice, it's like a drug.
Hey guys, a few notes:
EDIT: The first chili oil, "Fried Chili in Oil", contains peanuts. Apparently in some countries (Canada I think?) the label says something along the lines of 'chili oil with peanut‘, or something like that. A *lot* of people are commenting that we didn't cover the peanut Lao Gan Ma - that's what we're describing at 0:50 :) Another common name variant is "Kohlrabi, Peanuts and Tofu in Chilli Oil" for the #4 'Hot Chili Sauce' at 5:02
1. Lots of fun trying to track down if and where some of these products are available online, lol. The description box got a little long there, so I wasn’t able to fit in my spiel that I always give when linking stuff online: use online purchases as your method of last resort. Support your local Chinese supermarket - the products will be a *fraction* of the price there vs online.
2. As a brief aside, if anyone can explain to me why Amazon is basically always more expensive than the supermarket in North America, I’m all ears. Always feels weird to me, because in China Taobao/JD are *cheaper*. Feels more intuitive, because no rent, right?
3. Most Lao Gan Ma products actually seem pretty available online if you do some digging. Lao Gan Ma’s online retailer in the USA is called “ihomehouseware”. Between them, Amazon, Yamibuy, and WalMart… you should be able to find like 75% of the product line if you’re in North America. Even Europe seems to have importers that carry most of the products.
4. The remaining 25% are the Lao Gan Ma products with meat inside. I assume that there’s some sort of import restriction on meat products in the West. There’s been a million copycat chili crisp products on the market as of late, so if you’re a NA or Europe-based condiment manufacturer… I suggest that you look into copying the *meat* Lao Gan Mas, instead of creating the nth version of chili crisp. The world needs the beef mince black bean Lao Gan Ma product.
5. If for some reason a condiment maker actually *is* reading this and thinks that’s a good idea, reach out to us. We’ve got some solid Lao Gan Ma copycat experience by this point, lol.
6. Proper recipe video will be out next week, then the Q&A video with Steph’s Dad Dawei will be out the following week. Apologies for the spate on non-recipe videos this month… I have to sort some visa stuff, and we’ve got some more intensive harder-to-crack dishes simmering on the backburner.
7. For our friends in Australia your products have different translations! Fun. Anyway, this was a picture that was snapped by one of our Patrons: i.imgur.com/iCg0Ng9.jpg . Going left to right - “Chili Condiment" = #1 = Hot Chili in Oil; ”Bean Chili Condiment" = #2 = Chili Oil with Black Bean; "Hot Tasty Bean Condiment" = #12 = Spicy Bean Paste; "Hot Pepper Condiment" = #3 = Spicy Chili Crisp; "Spicy Chili Condiment" = #4 = Hot Chili Sauce; "Chili Condiment with Diced Chicken" = #5 = Chicken Chili Oil; "Pickled Chili", same, #13; "Chili Fried Pork Flake" = #6; "Hot Chili Oil Condiment with Mushroom", same, #9. If anyone UK or EU based wants to go through the same exercise, I'd be happy to edit this comment with some answers :)
CCs will be out in a bit. It’s always a bit harder to make CCs for this sort of video - usually my VOs and such are scripted, so it’s a simple copy/paste. This one we gotta go through and type it out, and just couldn’t finished in time. It’ll get done today (our time).
I'm in Aus, and I've defiantly seen the meat ones in stores here.
In case anyone else is confused by the naming differences: in the EU variant #4 (Là sān dīng yóu làjiāo) may be called "Kohlrabi, Peanuts and Tofu in Chili Oil". (My personal favourite!)
Regarding Amazon being more expensive when it comes to specialty food products, my experience has largely been because Amazon itself is not the seller. It's third party sellers on Amazon (even when it's "fulfilled by Amazon") who charge those higher prices. I guess people are willing to pay for the convenience?
@@Tannhauser42 Right! But that's the thing - why would 3rd party sellers be, like, 2-3x the price of a grocery store? I assume it has something to do with the way distribution is in the USA (exclusivity contracts or something?)
In China, Taobao sellers are small businesses or individuals, and tend to accept a narrower margin than grocery stores, which need to pay for rent/staff/etc.
I’m lovin this video! Nice work. Thanks !
History behind Lao Gan Ma for those curious: The person on the jar is Tao Huabi, who first created her chili sauce in 1984 and is a deputy of the National People's Congress in China. She opened a restaurant in 1989 in Guiyang the capital of Guizhou, and she was known as a godmother who helped poor students by giving them discounts and extra food. When people would come to her restaurant to purchase her sauce, she took notice. Then when there was highway construction by her restaurant, truckers would stop by her restaurant, and she'd give the sauce to them for free. She turned her noodle restaurant into a sauce shop in 1994 and her business just grew from there. The spicy chili crisp is most definitely the good stuff. I thank Mikey Chen for making me want to put chili oil on everything.
The dog blepping it's tongue in the back for like 10 minutes had me dying
Somebody got a snack it seems. LOL
I thought maybe the dog accidentally ate a little bit of chilli oil but a snack makes more sense XD
The dog was sad he/she didn't get to have some.
YESSSSS I LOVE IT
@@waynemartin5247 Yoooo looks tasty af 🤤
Thank you Zhong Xina for introducing me to this
LAO GAN MA
lao gna ma very good lao gan ma buy now.
i saw the bean one in the store i work at and i bought it on john cenas recommendation
@Fihlippe Luhis I’m
Where did John Cena talk about it?
I did not expect a Lao Gan Ma tier list...but I'm also not complaining. The choices are definitely overwhelming! I have at least three jars of Lao Gan Ma in my pantry as we speak and have tried quite a few over time...the San Ding one is definitely my fave. First time seeing your videos and I absolutely loved this. You have a passion for food that clearly shines through when you talk about all of these varieties! I also canNOT believe you did all of this in a white t-shirt. Mad respect!
w pfp
Nice pp by the way
I didnt know they had this in the DPRK
I lived in China for nearly ten years. I couldn't live without LGM balck bean chili sauce...not only on rice but in measured amounts in soups or as a dipping sauce. Thanks for reminding me. Now that I am back in the US, I struggle to find good Chinese food products. Thanks again!
Thank you for this! Brings back a memory - I was living in Houston - large city in USA, which has a very large area with lots of Asian markets. I went to one of the grocery stores there to pick up some ingredients from a cooking video - two of them were the Lao Gan Ma Fried Chili in Oil and Chili Oil Beancurd. They had so many jars, and none with English. I asked a few people for help (I had pictures of what I needed - and was really struggling). Nobody spoke English. Then an older woman saw me staring at my phone, and staring at the shelves. She took my phone, looked at the pictures, and proceeded to pick out all the products for me. So helpful! I was finally able to make my recipes with the right ingredients (not just these, but different soy sauces, vinegars, etc) - such a difference!!!!
aww bless you and that older Lady.
This is so wholesome and lovely 💖 thanks for sharing this story!
now I want this "is it good on rice" segment to become a recurring thing... every dish should be followed with an "is it good on rice" segment! noodles: are they good on rice?
you'd be surprised how many people do eat noodles on rice (at least here in the philippines)
Most of Chinese food is good on rice.
Wasn't there a reddit post years ago who rated foods with rice?
Rice: is it good on rice?
@@runakovacs4759 yes! With rice x out of 10 meme.
wow! thank you for this. my girlfriend is Chinese and she introduced me to Lao Gan Ma. I used it often, especially in braised pork and my own pork fried rice recipe. often add it for dipping sauce when we cook our own hot pot, etc. I did not realize there were more than 2! My local Asian market has some and I'm always trying to figure out why I think I'm buying the same thing and sometimes it has peanuts in it and sometimes not. She prefers without. I like them both. I had no idea there were this many other versions. I will have to be sure to bring my reading glasses next time and be sure to read all the bottles more carefully. So far the two that I seem to keep coming home with (and far cheaper in the Asian market than online fyi) are the Fried Chili in Oil and the Spicy Chili crisp versions. I cannot believe there is so much more to learn about it than just the 2 I am familiar with!! haha. thank you for this video! xiexie!
This takes me back to 2014 during my first business trip to China. Our Chinese counterparts introduced it to us during lunch time and we couldn't get enough of it and it goes well with almost anything. It took about 5 years later to be available in my country and it's now a staple condiment in my house.
Incredibly helpful thank you :)
This channel is fire
Yeah boi
So i'm gonna expect you posting a video about Laogama related recipe soon? xD
Ayyy can we look forward to a CDD and Internet Shaquille crossover episode?
Shaqqqqqqqqqq I love seeing you here bro!
Best "We bought one of everything and tried it" video ever! No clickbait, no long spiel, just showing us the food. I love it!
Also we took delivery of 6 jars of Lao Gan Ma today ^_^
Which one did you buy?
@@infallibleblue
2x crispy chili oil
2x beancurd in chili oil
2x chili chicken (I'm in UK so this is vegan friendly)
2x peanuts & tofu in chili oil
So actually 8!
@@benskidmore6523 Chili chicken is vegan friendly? How? What is the "chicken" made of?
@@MTMF.london It has crispy soy bits I think, and then chicken flavouring. It seems in some regions they use chicken bits, but for Europe they have a different product.
i hate how many cooking shows and recipes start off with 20 minutes of the cook giving their life's story. I watch/read them to find out about food and not because i want to find out about how the cooks great grandmother learned the recipe while working as a servant in the Archdukes manor house.
You two are now officially national treasures. Of all nations.
so, planetary treasure?
68 likes I will help you out with that
@@oldcowbbsounds like something out of the 40k universe, a planetary treasury
Instead of sleeping beacause i have classes tomorrow at 8:00 am, i am watching a video about the breakdown of the categeries of lao gan ma chili products. Good life choices 👍
I tried buying a jar of chili oil from the Chinese supermarket but was completely bewildered by the sheer number of varieties. I didn't know which one was what I was looking for, and ended up leaving empty handed. Thank you for the comprehensive breakdown! (Turns out its the youlajiao I've been after)
Thank you for this comprehensive explainer! I actually CAN read Chinese but was still overwhelmed by the selection at the store and wasn’t sure which variation is appropriate for what uses. This was super helpful.
even native chinese get confused with the bottles, and get smacked in the butt by moms for buying the wrong lao gan ma.
Can't believe your apologizing for lack of recipes. You're the only one going into such great detail on ingredients!
you're
@@blackdragoncyrus You're.
somebody give Steph an award for this video, and a glass of water!
I have fond memories of my mom making "spicy green beans", which was just stir fried green beans with the black bean Lao Gan Ma and maybe some ginger and garlic. I still make it sometimes but it's never as good.
AAAAAAA THE BLACK BEAN ONE IS MY FAVORITE!!!! I’m so glad it’s getting the love it deserves ❤
This is so good! And I have to say the energy of doing this while wearing a white t-shirt is very impressive
What does. White shirt have to do with anything
@@Xippone2093 very noticeable if you spill sauce on it lol
Chris as much as I love your VO work, I love having Steph talk directly to the audience in these more informational videos. Thanks so much guys!
Yeah, we've been enjoying the combination. Steph felt a little burnt out after this video and the last one though, so the next ~month or so (minus the Dawei Q&A video) will be back to me (Chris) doing the VO :)
@@ChineseCookingDemystified I love that you guys can mix up your formula and still produce top tier work. I’m excited to have you back Chris!
@@ChineseCookingDemystified But she makes it look so effortless! It's great that she's doing more presenting though yeah, she's really good at it
As much as the subject matter and educational aspects of the channel is a treat, I have to say the production and personalities involve create such an easy to understand and enjoyable food education experience I’m always happy to watch hours of content for the sheer brain stimulation you guys provide.
this video makes me so happy. I tried one of these products for the first time, fell in love, then moved and thought I was buying the same thing from my new market. wrong, but a happy accident I have repeated enough times that I've had maybe 4 or 5 different kinds without trying. It is so helpful to hear the difference so I know which one to put with what
This was so useful! My market brings this directly from China and I had no idea what kind was each one! Thank you
In Indonesia, so far I've only seen the Fried Chili in Oil and Black Bean in Chili Oil. They are my condiment staples for a year now. Love it love it.
With all those difficult to open jar, you need a "How do I get this on rice" category
There’s two ways to get these jars open pretty easy, I find. The first is to just bang the side of the lid against the countertop a few times, then to try opening it. If that doesn’t work, get a bottle opener and take the bit you’d use to puncture cans (that hooked top of it) and lever of the lid just a little, not enought to totally deform the lid. That’s how I do it anyways.
You can also run the lid under hot tap water, as metal expands and softens more than glass.
What I do is try to pry the edge of the lid with a sturdy little knife. This lets the air in and loosen the lid. But don't force it too hard the blade might slip. If this fails I'll wrap a rubber band around the lid and just twist with all my might. If it still doesn't open, hot water usually does the trick.
it also helps to use a rubber glove (the thick yellow type for dishwashing) or a fat rubberband around the lid to get a good grip
I do the same knife trick but with a spoon. You do need a crappier spoon to do it with (it will be thinner to be able to slip into the gap). My mum swears on banging it upside down on a hard surface (cover the jar with a cloth towel) - but this has never worked for me
I love these new episodes focusing on explaining ingredients. Very informative. Thx.
As someone who frequently shops at an asian grocery store but knows very little about traditional chinese food (and absolutely nothing about chinese languages) you have no idea how helpful this is!
I decided to re-watch this the night before a trip to my favorite Chinese market and happened to notice the dog. I'm convinced you've given him peanut butter (or sesame paste) to keep his mouth busy while mom does all the taste testing. ADORABLE! I noticed around 6:45 for anyone interested.
Next time I got to my local asian supermarket I’ll no longer be intimidated by the Lao Gan Ma wall! Thanks!
Lol, there’s a wall?
@@vincentleichen yea often use the end caps to put all the lao gan ma
This video was sooooo good, would love to see more videos using the “on rice” scale, put a huge smile on my face
The "Kohlrabi, Peanuts and Tofu in Chilli Oil" @ 5:02 is one of the best Asian condiments I've ever tasted. The texture and flavor it adds is on another level. Highly recommended.
i literally had it yesterday and it was legendary
Kohlrabi is the freaking best, it's unbelievable. This almost hard nougat-y chew really gives me a kick, best one in my opinion. Maybe if there was something that imitated the (mala?) beef sinew snacks I can't for the life of me find outside of mainland China, that might surpass it for me - but as it stands, I'm going with kohlrabi.
Tbh I don't really like it, it was just the first kind my supermarket stocked, and I thought it was just the fried chilli oil lol. Tho later I tried it with homemade hoisin and it was so good. I'll have to try it on rice for lunch tomorrow!!
Thank christ for this, there sheer amount of these is overwhelming when you're shopping and trying to get to grips with chinese cooking
Lao gan ma is my favorite way back 2017 when I was in Jeddah Saudi arabia, my colleague which is chinese introduced this to us and its very very tasty and delicious. Since my colleague went back to china, we haven't have this anymore. Now its available in Philippines online store (lazada) I will buy it and enjoy it again🥰 thanks for introducing the many other flavor of it.
Great explanation of Laoganma series in it. For vegetarians, I will recommend the "Mushroom Chilli Oil" because when I checked the ingredients of it (Well, I'd checked in online shop), It is vegetarian friendly in it.
A series of these videos would be wonderful. Every time I go into my Asian market I try to get something completely new, whether it be a sauce or pickle or canned fish. This has yielded very mixed results, and I sometimes fantasize about going around with a tiny spoon to taste everything. Having a primer on the many variations of some common Chinese condiments--what exactly they are, flavor profile, and how best to use them--would be extremely helpful!
Agreed!
This is going to save me some time at the Chinese grocers
THANK YOU! I've never seen any of the ones with meat in them in ANY of the Asian markets or supermarkets in my city. I would DEFINITELY try them. We are TOTALLY addicted to the Chili Oil With Mushrooms - ONE supermarket here carries it, so we stock up every time we go there. It's great on rice and especially adds a wonderful taste to most dark sauces (Hoisin, Mushroom Soy, and ESPECIALLY Black Pepper sauce!). Again, THANK YOU - your videos expand our horizons!
Wow! This is why I love this channel, that you explain and background the various Chinese ingredients/products. I've also been trying to figure out the various dried herbs that are paired in Chinese soups. I love the brothy style soups they have at the start of meals.
You cannot imagine how badly I needed this info. Thank you.
I didn't know I needed this video so much. I usually just grab the most appetizing bottle
Guys, I'm digging all the "meat with chili oil in a jar" options. They seems like things I can keep at work for lunch where I can just bring a bowl of rice and call it a day 😋
@Heloise O'Byrne Lol, I know that. It's not an ideal lunch, but it will function as a lunch
Careful with the smell, some of them have a very potent chili aroma, and some of them can sting the nose; and it'll linger in the room for a while. You can see the example by the way the dog was licking the air for a long while
i discovered the spicy chili crisp recently and had no idea they had such a wide range. i put it on my rice or some type of tofu with a stir fry. i've just never had the others! i'm gonna go find them a few and try them! thank you!
Funny thing, when my friend first told me about Lao Gan Ma, I thought he said "lagad mat" (=swedish for "cooked food") in an extreme scanian dialect (sounds like "laogad maud"). We call it "laogad maud" now.
Please do not consider a career in comedy.
I’m just amazed by all that Steph does for us
Your dog's non-stop mlem-mlem action is pretty funny. XD
He probably took a little lick of one of the Lao Gan ma sauces and his mouth went ablaze
This is an enormously helpful video. My local Asian market is *huge* and well-stocked, but poorly labeled and almost none of the employees speak English, so navigating subtle variations with certain products can be tricky. I have absolutely stood for five minutes staring at four different Lao Gan Ma jars wondering which one is the type I wanted. 😅
So, first off, I *ADORE* this channel!! It has opened me up to so much that I was unaware or only superficially aware of, and provided further clarification into things that I was aware of. I also love the "west meets east" meeting of cultures that we have here! a-MAZing channel! I've never not had a good time here!
Also, for a medium-sized metropolitan area in the middle of the US Midwest, the city in which I live, Des Moines has a surprisingly robust selection of ethnic grocery stores, including some very respectable multi-culture Asian groceries, and I'm the kind who will go in there and blow $100 when I was supposed to spend $10, and as much as half of it on things I've never even heard of, or at least never had a chance to try.
And as such, I've had the opportunity to personally try seven of these Lao Gan Ma products (four of which I presently still have on hand):
On hand, I have (using the English language names):
Fried Chili in Oil
Fried Chili Crisp (of course)
Hot Chili Sauce
and Tomato Chili Sauce.
I have also previously had
Chili Oil with Black Bean
Chili Oil Beancurd
and Spicy Salted Cabbage
I also recognize a handful of the others from seeing them on the shelves at the markets. I'll make it a point to try them. Of the ones I've had, I love them all. But my personal favorites are the Chili Tomato Sauce, and above all, the Hot Chili Sauce. I work to incorporate them in as many things as I can, and sometimes I'll even just sneak a little straight from the jar. What I really want is a better idea of the best times to use the right ones in authentic cooking. This video gives me some idea of that! So, thank you! :-)
Lastly, I may well be the only guy in America to actually have a Lao Gan Ma sticker on my laptop! I got a hold of some label paper, a color laser printer and went crazy making my own from images off the internet, and decided Lao Gan Ma needed to be one of them! :-) Since I'm afraid that a link will cause this comment to be blocked, I'll "reply-to-self" with a Google Photos link to a picture of my laptop. :-)
Anyway, thank you SOOOOO much for this channel! Keep up the good work, and I'll keep watching!
Cheers!
p.s. re: my opinion on LGM Chili Crisp: the first few tastes are absolutely revelatory! Bright, sharp, crisp, frgrant, mildly spicy, and impossibly vibrant. But get too many bites in, and the hua jiao begins to overpower a little bit. At least for me, anyway. I can taste the hua jiao in the other LGM sauces that I have which contain it....but it never seems to take over on those sauces like it does with chili crisp. I wonder if anyone else feels the same way. :-)
So glad you made this video. Everybody keeps telling me the label just says 'chili oil'.
This was a lot of fun. I'm vegetarian, so I haven't had any of the meat-based sauces. My go-to is the one is a chili crisp style with fermented black beans. My second favorite is the mushroom one. I also get the fermented tofu sometimes and I like the fermented chili one (fermentation is like magic). I buy Lao Gan Ma most of the time, but I have recently found Fly by Jing and that product is really good (the chili crisp with fermented black beans is, anyway).
This is the best cooking channel on UA-cam don’t @ me. Lol, seriously I’m always excited to see a notification saying you guys have a new video!
On the one hand, I love that you didn't just tier list this and went more in detail. On the other hand, seeing a tier list to pause on at the end would be an amazing resource.
As for the Chicken flavour chilli oil (sold in EU market), I realized today that there is no chicken in it, not even chicken flavour! It's just soybean oil, chili, tofu, garlic, salt, flavor enhancer, sugar and Sichuan pepper powder. It's actually vegan. I was so surprised!
A great service to the non-Chinese community to understand the spectrum of these wonderful condiments. Thank you and Bravo. PS - love the dog.
thank you this has been perplexing me for ages
Your dog got some chilli oil and can’t stop flicking his tongue 😛 hahahaha 🤣🤣🤣 classic dog reaction to spicy food
I saw this just when the dog started going off! Good on him for staying in the shot!
HE JUST LICKS AIR... CAN'T STOP... LICK LICK LICK
-Steph
@@ChineseCookingDemystified thanks for the great video also. I love the detailed info as always!
It looks like a pavlovian reaction as he does stop licking. Either that, or he's trying to get some pity food.
Thanks for introducing all the different types of lao gan ma and including both the english and chinese names for them! Here in Singapore we mostly import lao gan ma straight from china and they come with the chinese label so it's easy to use this video as a reference for the different labels
Bought the Lao Gan Ma chili crisp for the first time in 2023. Oh my, it’s addictive! Thank you!
Great explanations so I can actually shop for Lao Gan Ma products and act like l know what I'm doing. Thanks. Your English is perfection.
5:12 dog starts sticking it's tongue out for the entire video lol. He must have tasted the chili oil.
i always kinda assumed they gave him some peanut butter or something bc hes always enjoying some kind of treat 💚 i love how nice this woman is to her dog he seems very happy and very well trained
I swear, I've bought three different kinds of laoganma already. None of which were the of "classic" aka "internet hyped" variety. All of them were really nice, don't get me wrong, but maybe now I'll be able to finally buy "the one". Thanks so much!
Your rating scheme is hilarious! Thank you!
I got the chilli oil with black bean a few months ago and although it's probably very non-traditional I put it on top of eggs on toast, sometimes with avocado. It's definitely not traditional but it's delicious!
I am Chinese. I did the same thing. You can eat anything with laoganma.
I'm so glad you're back. I missed you guys.
Did anyone else run to their pantry to figure out which one they had??
Glad to see I'm not the only one hahahahah
Me too! I'm going to the store tomorrow to get some more varieties, LoL
I did that too.
I had the hot pot base and black bean one and the crisp
I have the Fried Chili in Oil one.
The dog ❤️ I love watching him floss his teeth with the plant leaves 😆 He is sooooo adorable! Thank you for explaining the different LaoGanMa’s! It is very helpful when going to the markets and choosing which one that’s needed! 👍🏽👍🏽
I love how long the names got as she went on lol
I also loved how she switches from English to long a** Chinese words effortlessly.
Thank you so much for this video! Here in Brazil all lao gan ma chili oils are translated generally as "chili seasoning", so I get totally lost buying them in the grocery store. I've been eating the three dice one for the last months and had no idea there was tofu jerky in it 😂 Now I wanna try all of them.
Thank you so much for this! Very new to the world of Lao Gan Ma and was a little overwhelmed by all the options on the shelf!
How wonderful!
There’s a dish I had every day for three months while living in Kunming from a restaurant on Wenlinjie. I think it was called Pa rou or pao rou, but it was the most wonderful noodle dish ever, with (ersi?) noodles. To this day I haven’t been able to figure out the exact name, tones, characters, or how to make it. Bit by bit I’ve been trying to recreate it, starting with the different oils/toppings on it for myself.
This is by far one of the best cooking-related videos uploaded to youtube
I put Spicy Chilli Crisp in my ramen and I am shooked! It's so good.
thank you for making Chinese cooking more accessible to English speakers
What an excellent video! You are demystifying the plethora of sauces for us, bit by bit. This is most welcome!
This Definitive Guide To Lao Gan Ma is brought to you by Raid: Shadow Legends
If you think Raid is bad, wait til you get Tencent games sponsorship...
Couldn't imagine watching UA-cam with commercials haha. Gotta hop on that UA-cam Premium train.
(or barring that, AdBlock & support the creators you like by sharing or Patreon-ing)
@@lymh4850 ??? Tell that to the 100,000,000+ installs
@@mobile_ingou install base for chinese apps is kinda a lul subject... It's not like there are typically many alternative for Any one particular service.
I’d put your dog in VERY GOOD DOG category. Lol
You both are the heroes I knew I needed!
Not all heroes wear capes!
I appreciate the doggo's mouth is watering as much as mine the whole video.
This is genuinely so helpful, as an English speaker the aisle of similar looking options can be a bit overwhelming and in the past I'd usually grab one at random 😅
This is amazingly helpful, AND no mouth sounds. A+!
We encountered the 香辣酱 xianglajiang quite a bit in Yunnan-- used in chao ersi, chao erkuai, miantiao, etc. Of course it was not the LGM version, but the kind you get at the chili-bean-paste vendor at the wet market who has a dozen variations, and 2-3 dozen varieties of pickled everything. I find XLJ really useful in making Yunnan food here in the states, like Yunnan-style zajiang.
Hiya.
Your Dog: "I want some."
You: "OK, you asked for it!"
Stay safe. All the best to you.
The Lao Gan Ma I have on my local store is like 95% solids and 5% oil, yours have a lot of extra oil, I'm jealous!
Ditto for the oil where I live (in Canada)...
Perhaps your room temperature is too cold? Oil emulsify with the solids if say u put it in the fridge. Some places are warmer so the oil breaks down easily in the jar but that's just me.
I was given the spicy chili crisp as a gift for Christmas, I LOVE IT!!!!
Want to sincerely thank you for your comprehensive review of Lao Gan Ma, I had no idea....
LAO GAN MA
LAO GAN MA
LAO GAN MA
Thank you for joining me in this 3 seconds of insanity
Amazing video! Only one store in my small town sells Lao Gan Ma and they only have the chili crisp and the one with the fermented turnips. I never knew there was more! I hope to try the bean and shiitake varieties soon. I'll keep my eye out. 😁
After your chili crisp with peanuts episode, I found some at our local Hmart. Started adding it to a lot of dishes. Now I will look for some others.
I love all forms of Asian cooking and have spent a number of years learning as much as I can about ingredients and techniques so that I can prepare Asian dishes at home. My main interest is in broths and soups, but I love learning different cooking methods and have begun stir frying, which my family loves most.
I enjoy trips to the Oasis Market about 30 minutes away and could spend hours in there learning and finding new ingredients.
Yes, there is a great deal of confusion in trying to understand just what the various products are meant to be used for and, most definitely, how to cook them.
As a result, many times, I just try new things only to find out that what I purchase is not really the ingredient called for in a dish. Or, I end up wasting it by cooking it incorrectly because there are no cooking directions in English or they are completely wrong due to poor translation.
I enjoy your videos very much. I do, however, find parts of this particular video to be less helpful than they could be, speaking just for me.
First, I've never seen ANY indication on the label of any of the products in your video nor did I hear you discuss how HOT one variation is compared to another. This one factor alone is the sole reason I've never purchased one of these products. I love some heat in my dishes, but I don't want my mouth so numb after the first bite that I can no longer taste the flavor of the dish.
Also, why did you measure your opinions on these products ONLY by adding them to rice?
I love Asian dishes containing vegetables, proteins, noodles, sauces, spices, and seasonings. And I do like fried rice every so often. But in general, I'd much rather have noodles or no starch at all.
I'll certainly still continue watching and I thank you for the work you do and all you share with your viewers.
Watching this as I am mixing huge spoonfuls of Lao Gan Ma in my rice with fried egg.... Lao Gan Ma is a gift to humanity!
I found a Lao Gan Ma product with fried peanuts in it! I'm surprised you gyys haven't covered it! It was pretty good!
Came here for this. It's labeled as Peanuts in Chili oil. It's my personal favorite - although admittedly that's partially just because it's the first Lao Gan ma I ever had
I could've sworn I've also seen one with dried shrimp. Could be mistaken though
@@DZrache No mistake. There is one with dried shrimps - really good on rice.
I can finally go to China and bing chilling in peace.
Absolutely LOVE the fried chili in oil, with the peanuts. I just scoop out of the bottle too good.
This is great! And the comedic relief of your doggo going crazy is good too :D
Bit of a touchstone video this one. Keep coming back to it to refresh my memory!
Oh my God I am so here for this
My favourite😍🤩🤤🤤🤤
I'd also like to know which are your absolute favourite from both Chris and Steph.
Top 3 for us:
1a, Hot chili sauce, 1b, Hot chili in oil;
Steph's #2 Minced beef with chili oil, Chris' #2 Mushroom in chili oil.
Steph's #3 Pork slivers and soy bean with chili oil, Chris' #3 chili oil with black bean.
Thank you! Fabulous, comprehensive review of the products!☺️
Incredibly helpful. Thanks to this video I was finally able to buy what I wanted at the chinese store (since the translated lables are often incorrect) ad it was the most unexpected surprise. So delicious with rice, it's like a drug.