Fermented Chili Sauce from Guizhou, Lao Gan Ma's birthplace (贵州糟辣椒)
Вставка
- Опубліковано 10 вер 2020
- Zao Lajiao, fermented chili sauce! This style of chili sauce can be found throughout southwest China... spanning from Yunnan to Hunan (where it's called 'duojiao', or chopped chilis). It's an awesome sauce to use as a base for stir-fries: just fry a bit of the chili sauce with oil, then fry whatever you want in that.
Originally, we wanted to release this guy simultaneously with a Guizhou-style fried rice that uses it, but we've been a bit busy - will release that video next week.
INGREDIENTS
1. Fresh red chilis, 1.8kg. Try to find a C. Annum in the ~10k SVU range. But just use what you can find.
2. Ginger, 180g. (10%)
3. Garlic, 180g. (10%)
4. Baijiu liquor (白酒), 90mL or vodka or gin. (5%)
5. Salt, 90g. (5%)
6. Sugar, 36g. (2%)
For the Baijiu... if you'd like, you can pick up a bottle of Ming River, which's the international brand of Luzhou Laojiao. Their shop's here: mingriver.com/
AFAIK it's one of the few premium Baijiu's available in the West. While it would generally be a bit odd to use a premium baijiu for cooking, baijiu is one of those things where when it comes to drinking, the price point really matters. Cheap baijiu like erguotou is $8-17 in the West. If you're looking at the lower bound of that range, I'd use the cheap one for sure. If you're looking at the upper bound of that range, I'd personally just drop the extra $15 to get something where the remaining 660mL is tasty. Personal preference and all.
Note that we did get that bottle of Ming River for free from them, but we're not getting paid to say nice things about them (because apparently we're the worst internet marketers ever, you can check out the pinned comment for the full story). I just think they're doing a good job - it's a tasty Baijiu.
Oh, the water seal fermentation vessel that we use is called a 'fermentation crock'. They're traditionally used in Germany too. You can absolutely use mason jars instead if you prefer.
PROCESS
1. Remove the stems from your chilis. Be careful not to break the top.
2. Thoroughly wash your chilis.
3. Leave the chilis to dry for a few hours under the sun to get off the water from washing.
4. Slice the chilis into 1 inch pieces, peel the garlic and ginger.
5. Pulse in a blender until everything's in small bits.
6. Mix in the salt, sugar, and baijiu (or your alcohol of choice).
7. Transfer to your mason jars or fermentation crock and ferment for at least 15 days.
It will continue to get better with time.
HOW TO USE DRIED CHILIS/CHILIS AVAILABLE IN THE WEST
So I know that fresh red chilis are frustratingly difficult to find in the west at times - particularly at the ~10-20k SVU range we're looking at here.
In the USA at least, it seems the most commonly available fresh red chili is the fresno chili. In some places, you can also find red jalapenos, red serranos, or Korean cheongyang chili peppers. While these wouldn't exactly be the same as what we're doing, I think there's wisdom in localizing stuff re chili peppers.
Alternatively, you can use dried-and-reconstituted chilis. We haven't tested this, so this advice is from our awesome Patron "Sauerkrause", who's a bit of a home fermentation aficionado (and always a huge help). He recommends no more that 2/3 dried chilis though - you do need a bit of life in there. Another route would be to use dried chilis, but seed it with a bit of liquid from fermenting vegetables - bonus points if it's a chili or pepper ferment. So.
ROUTE #1: USE ALL FRESNOS/RED JALAPENOS/CHEONGYANGS/ETC
Not the same taste, but will still be tasty. Red Jalapenos is what Sriracha USA uses, so maybe there's some precedent for the sub. You can also add a bit of fresh Thai bird's eye to up the heat a touch.
ROUTE #2: USE 1/3 FRESNOS/ETC, 1/3 DRIED KASHMIRI CHILIS, 1/3 DRIED CAYENNES
Guizhou Xianjiao, after all, tastes a bit like a cross between Kashmiri and Erjingtiao (which's a variety of Cayenne). These chilis are available on Amazon. Reconstitute your chilis overnight with a cold water soak, and dry off the surface water. Base off of your POST RECONSTITUTED WEIGHT. So we'd be looking at 600g reconstituted kashmiris, 600g reconstituted cayenne, 600g Fresnos or whatever.
ROUTE #3: USE 1/2 DRIED KASHMIRIS, 1/2 DRIED CAYENNES, SEED WITH A STARTER
Make any sort of vegetable ferment you like. For this purpose, we could use bell pepper. Fill a mason jar with a 3% brine (e.g. 2 cups water, ~14g salt), then submerge your pepper. Once you can see some bubbles forming, you know it's alive. Enjoy your fermented pepper, transfer 90g of the brine into your jar with the reconstituted kasmiris/cayennes and such.
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Навчання та стиль
Hey guys, a few notes:
1. I know that ‘fresh red medium spicy chilis’ are frustratingly difficult to come by in many parts of the West. Our suggestion of “Cayenne+Kashmiri” would need to be executed with dried chilis of course, so do check the description box for how to make do with reconstituted dried chilis.
2. After thinking on it though, path of least resistance would likely be to just ferment whatever medium-spicy fresh chilis you can get. Fresnos? Sure. Localize it. It’ll still be tasty, I’m sure. Just don’t use Thai bird’s eye for this (one of the fresh chilis available in the west, I know), unless you want to burn your face off. Though if you’re using something a bit on the mild side like red jalapenos, you could potentially toss in a few Thai birds eye in there to make up for the difference in heat (Guizhou Xianjiao are ~10-20k SVU).
3. Ok, so… in the latest installment of ‘Chris and Steph are weird as hell about sponsors’… Ming River. Basically, Andong put us in touch with them, and I’ve got a couple mutual friends with one of dudes that’s heading it up - Derek Sandhaus (he’s the guy that’s the author of “Baijiu: the Essential Guide to Chinese Spirits). Really cool dude, and honestly we felt like we could potentially just do a totally-unpaid collab with them once this plague was over and they could swing back to China. Ming River’s under Luzhou Laojiao, a very famous Baijiu distillery in Sichuan, so we thought it’d be cool to do a Baijiu video one day like we did for Shaoxing wine.
4. We did ask them if we could try a bottle of Ming River though in exchange for using it in this video, which they were happy to oblige. I quite liked it though (Luzhou Laojiao *is* solid as hell), so I wanted to be able to recommend them without having a disclosure. So I bought a similarly priced Luzhou Laojiao and gave it to my buddy Rob so that I could somehow rinse off the ‘stain’ of getting a free bottle. But apparently… somewhere along the way we also told them that we’d link them in the description box if we liked it lol. So I figured best practice would be to disclose it anyway. Notice the beautiful symmetry here. Somehow we ended up plugging Ming River without getting a dime, *while* still creating the appearance of a conflict of interest enough that I had to disclose it lol.
5. Anyway, if you’re in the premium baijiu market, grab a bottle. It’s good. I’ll respectfully disagree with their marketing approach for it as a cocktail ingredient though... IMO, you should shoot your baijiu, preferably on a cool, humid day washing down some fiery Chongqing hotpot.
6. So how to use your fermented chili sauce? There’s a bunch of classic dishes that use the stuff, notably Guizhou’s Guailu (‘Freestyle’) Fried Rice. The video for the fried rice was *supposed* to come out concurrently with this one (my bad, with the Kenji interview things ended up a bit busy this week), but we’ll be releasing that guy next week - in time for your ferment to be finished, no worries :)
7. If you want a sort of general ‘all purpose’ use of the stuff though, you can use it as a base for stir-fries. What I like doing is frying a bit of smoked meat (Hunan smoked Larou, you could alternatively use country ham or even a good bacon) in some lard (or caiziyou, or whatever), then adding the chili paste. Fry it on low heat for ~2-3 minutes until it stains the oil red. Up the heat to high. Add in some aromatics, if you like (e.g. I like adding scallion whites). Swirl some baijiu over your spatula and around the sides of the wok. Add whatever the hell you like - maybe some marinated pork belly, or some rice noodles, or some pre-fried cauliflower… season with soy sauce, salt, sugar, MSG, and optionally a touch of vinegar. Note that what I just described isn’t based in any dish or thing in particular, just something I personally do with it. Any Guizhou people reading this are more than welcome to share how their family uses it!
That’s all I can think of for now. Both me and Steph are much happier with this Steph VO’d one than the previous one (the fermented rice). Next video will be back to the Chris-VO hands-only style. Maybe while BA’s still figuring their shit out, we can swoop in and continue with “It’s Alive! With Steph” lol.
Would support an "It's Alive! With Steph" haha
Do I see the words Kenji interview right now? Did I miss something? Hmm
@@webadu9689 Haha yeah, we did a bit of a collab with him. Super nice of him, obviously. Right now he's moving (so we'll need to wait to get the footage from his side), but you should be seeing some sort of CCD+Kenji interview within the next couple weeks :)
What other liquor could you use? I would never be able to find the ones in the video.
@@jmicjm Vodka or gin.
Really amazing how in just 15 days your fermentation jar became see-through
I know right ;)
So yeah... we filmed it over one day. The clear one was our previous batch. Now we've got two fermenting along there... if anyone happens to live in Shunde, you're welcome to grab some lol
@Kim-un-jong NK whooooosh!
Oops, I think I have to whoosh myself
That moment when you refresh UA-cam and get a CCD video fresh out of the oven, bliss.
Next time Steph does the narration, Chris should do the ending bit. Should be fun.
I was waiting for that too :)
Role reversal.
Or have Steph's dad do it with no explanation.
Heads up that if you're using a sealed mason jar then you'll probably need to burp it regularly to release the gas generated by fermentation - it would be awful to waste hard-earned chilli paste by mixing it with broken glass 😬
I also sent special lids now that release the fermentation gas but keep air out.
Assuming if we do it oldschool manually burping the jar, after what days fermenting do we let the air out? Weekly?
Brad Leone who hosts It's Alive mentions that you should use a fermentation strength jar. He didn't and it obliterated the jar.
The water seal shown in this video can not hold any pressure. There is no concern of explosion.
Don't even waste time with trying to ferment in Mason/Ball jars, let alone trying to drill them with a hundred diamond drill bits.
Save your time and money and just get some of those cool Weck fermentation jars and lids.
Really love these recipes! I has no idea about so many of these fermented Chinese recipes and it’s great to see Steph doing narration.
Yeah fermentation's definitely something that we definitely should've started earlier with. It's such a basis for the cuisine here. It's just so easy to pick up bottles of stuff, haha
It's really great you guys are alternating narration!
Yeah I think we're starting to get the hang of it (Steph from a VO standpoint, me from an editing/filming standpoint) - much happier with this guy than the Laozao vid. It's definitely something that we're gunna continue to play around with :)
@@ChineseCookingDemystified It's obvious Steph is an ESL speaker, but she has a lovely voice and excellent fluency with English. I wouldn't mind at all to hear more of her.
Yeah, I love that Stef is narrating more. She's a natural.
I'm glad I paused the 'alcohol recommendations' bit. "remaining 660ml drinkable in a dark bender of self-loathing and destruction" 😂
Aaaaah, the amount of dog petting in this video is wonderful!
playing with the food
Just to add to ur dried chilli guide, i use yogurt whey to activate. I made my own yogurt starter with the green pepper method, so its a perfect cycle :)
Love the videos! Always look forward to more videos from you guys! Keep em coming Steph and Chris!!!
Steph seems so much more confident with her VO even just compared to a few videos ago. I really like the new format, keep it up!
Yesssss another Steph VO video!! So great! I learn so much from every one of your videos.
So right... all killer no filler on this channel, for sure. Great job on the presentation, Steph!
I have never seen a jar with an airlock like that. What a great invention. The only thing I can think of that's similar that I've seen is the airlock for homebrew beer/wine, I guess it's the same principal.
Great recipe for chili sauce. Additionally - that is a cute dog.
Wow, the fermentation process is so powerful, your pot turned clear :D Anyway, I've been wanting to find a crock like that but I've only heard of the local name around here, so THANK YOU.
I love seeing more fermentation recipes! Thanks for this!
Thank you so much for the new video! Absolutely loved it! Can't wait for the next one :D
Great stuff! I was actually making some lacto-fermented habanero hot sauce when I fired UA-cam up and saw this. Great timing! Now I’ll need to go get some more peppers and start a batch of this too!
idk what's different abt the audio in this one but it's so much better than usual. chris's VO usually tries to absolutely blow my headphones
Amaaazing! Must be most delicious. I had never seen a fermenting pot like this before.
I love whenever your dog makes an appearance in your videos. :)
Love everything about this video, it's a really good one guys, well done.
1:16 I like how you prepare the ingredients with natural home clothes and in an available space at home. It looks like a mom prepares it and it feels extra cozy and authentic.
I am a new subscriber to your channel, but have to say, you are both wonderful and you are appealing to my love of all things "Chinese" food related! Thank you!!
This video is perfectly timed for me. Have a ton of peppers turning red in the garden (also inspired by your channel, but sadly not Chinese varieties because I couldn't source the seeds) and have wanting to make some kind of fermented sauce out of them. Thanks!
Congratulations on 400K!!! I love this channel so much :D
Thanks for sharing. Enjoying the content. Cheers.
Excellent, good to see this one! I make my own fermented chilli sauce and it's finally nice to see a recipe rather than just blundering along with what I think should be in there.
That glass pickling jar is awesome
Great recipe here. Loved your jar!
Huge improvement than the first time, keep up the good work.
Yum, thanks for explaining the process
wow, almost at 400k subs. Keep up the amazing work with the videos!
I love the pup!!! Ty great video
A cultivar refers to plants that are propagated via vegetative tissue i.e. cuttings, grafting, layering etc. A variety refers to plants which are seeded but maintain their genetic characteristics eg maize, peppers.
😂 TQ for that, i wondered what a cultivar was but too lazy to search the term so my mind pasted a picture of a *cultivator* just bcoz it sounded similar
i think I’m going to try this for holiday gifts this year, Looks easy enough.
Looking forward to your baijiu video!
Steph is doing great! I love how she says “videos” for some reason lol
wonderful video, thank you for sharing.
I try and it is amazing and delicious to be added into my cooking
Yum making that tomorrow THANKS
Wow! Fantastic video as always!
I know Chef John of Food Wishes has a sriracha video that's very similar to this. It's awesome that it's a technique that has a lot of wiggle room for new flavors and ingredient inclusions :)
I’m so glad you posted this - have wondered about whether it’s worth buying this chilli sauce or how to make it. I have so much more faith in your recipes for these things than in most blogs or books. With summer approaching in Australia, this is very timely!
Are the continuity bloopers a hint? The ‘dried’ chillies at 2:08 have the stems back on them! And the earthenware jar turned into a glass one at 3:56.
haha we just forgot to film a shot of the chilis drying, so I used a bit of footage from the 'chili show'. Completely blanked that they we're stem-on until I was mostly done editing the video. We figured, 'eh, whatever, I dunno if anyone'll notice' :)
For the jars... yeah the clear one was from a couple weeks back. I'm eating the one from the clay jar now, I promise it's just as tasty haha
looks so good!
Congratulations u 2. Great job.
Kaifeng used to house a small Jewish community,so is there such a thing as Jewish-Chinese cuisine? If I'm not mistaken Kaifeng Jews are originally from Persia, hence I would imagine a mix between Persian and Chinese culinary traditions.
In America, Jews often celebrate the day they get off on Christmas by eating at Chinese restaurants. So I'd imagine so
Bro that's because neither of them celebrate christmas and chinese restos are the only ones left open... American thing, not persian influenced chinese thing. Smh Americans 🤦♂️
@@daBuzzY90 Yes, I know that. But culture is culture
@@EricLeafericson Wdym bro that makes no sense whatsoever, Ethiopian jews have different culture to american jews have different culture to sephardic. Man some people.
Pupper is best assistant.
But all joking aside, this was very informative!
Haha I love your guys dog!
Those fermenting pots are really cool! I'm going to look for one and do some experiments
Awesome sauce!
Just made this (using Gin) and the taste is fantastic! Couldn't wait 2 weeks so I has some on rye toast with soft cheese.
I make something like this with hot/spicy garden peppers and sweet red bell peppers. 40/60 hot to sweet. Just salt no sugar as the peppers are sweet. What I love is both the smell (fruity) and the taste, perfectly spicy, salty and slightly sour. I freeze the excess and it seems to be fine when defrosted. This sounds great! If I get any chance to try any of those peppers I will love to try.
A friend used to take me to this awesome Cantonese restaurant and the one thing we used to get was a variety of fried potatoes and taro tossed in this salted egg yolk sauce. We have also gotten the same sauce on shrimp and lobster. Unsure if it’s a traditional Hong Kong food but if it is I would love to see your take on it!
OOOOhhhh.... 15 days later... the terracotta becomes glass.....magic!
lol
Can I make a request for suantangyu? Thank you for these videos - they're really great!
oh interesitng. gin might be a fun flavor to add to hot sauce. thanks for the idea.
I love it!
I also love the new ending music
Love Steph led videos! But I have to request Chris VO if a recipe includes cumin. The way he pronounces cumin is ludicrous and I love it 😂
I use vodka or some other strong alcohol in my fermenter. The only down side is that it evaporates pretty quick when open to air, but in my top that only vents when under pressure it is perfect. It never gets slimey, I never have to worry about contaminating the batch during refilling, and you will not taste it at all. Also in all of my ferments it will just disolve without issue, because water does not always mix well with what I am fermenting.
I do not know what you experiences are with that, but I can recommend it, if you have the correct top on your fermenter.
That outfit is really cute!
Hermosa
My soon to be mother-in-law from Shaanxi makes this herself, along with fermented tofu and pickles, it's absolutely delicious!
💗💓💋
Even though i'm vegan i love the way chinese food looks.
I love this channel so much.
A lot of these recipes could easy be vegan, just toss the animal products and add more veggies. The would still be just as delicious.
@@jeremiahmiller6431 so true
can you teach us how to make pao cai? your video always easy to follow and to understand. thank you
Nice!
So nice
Idk if you read comments but you guys are awesome. Keep up the good work !
Ha we read all the comments in the first 24 hours of posting. We used to read/get back to everyone, but... just gets a bit hard after a while. (plus, we're STILL getting racist comments under the wet market video and the Wuhan reganmian video...)
@@ChineseCookingDemystified for every racist comment, there's someone like me who is really happy i got to learn about a new culture or food or even just see a marketplace i've never seen before. If anything you're fighting racism by showing foreigners how cool chinese people and their food are.
@@FR33Willi haha I know. the vast, vast majority of all comments - under new *and* old videos - are really good. It's just... I've learned that with social media it's really important to curate the stuff you see. Starting your day with a bunch of stuff that makes you angry ain't good for the mood :) And even if four out of five comments are cool, the remaining one tends to stick in your brain. Human nature and all that.
If you ever need to get in touch with us, Reddit and Patreon are usually the mediums :)
Cute puppy (what kind is it?). Great recipe. Thumbs up
Yeeeeeees it's 糟辣椒 time.
I brought it all the way to Canada just to make 贵阳辣子鸡, just not the same without the local chillis - this version definitely help mitigate that craving.
Just realized I confused Zao lajiao with Ciba lajiao , bah.
@@UhlanPasta Ha I was about to say, but given that you're from Guizhou I started second guessing myself :)
You should hook up with the commenter above that started growing chicken claws and now has way too much lol
Wouldn't you say, someone else brought Chicken Claw Chilli? I went to Dafang just to find that - and found more, as usual ;)
Salty, sour and spicy is my favorite flavor combination.
HI, thanks for this! Could you also post some suggestions for how and where to use this sauce? I fermented some for a Hunan dish earlier this year and now am looking for other ways of using it
Awesome video! I just preserved tomato sauce. Can you pressure can this sauce in mason jars? Is refrigeration necessary when you take a portion out to use or can it sit on counter like any pepper sauce? What is the shelf life most foreigners do not put chili sauce on their food.
Hi Chris and Steph, lovely recipe...I wanted to ask whether I can use green chillies instead of red (even though you have suggested dry chilli recipe I think fresh chillies will taste different)as in my city we get the red chillies once in a while and also instead of baijiu and gin which is not easily available can I use vinegar ( have rice vinegar)or shaoxing cooking wine,thanks...
Steph does a great job VOing. I'm not a video producer but present regularly at large conferences and lectures. As a small tip and in my opinion. If she slows down just slightly, it'll come out clearer. It sounds like she's trying to rush a little to get everything in, in a time-frame or that she just wants it over and done. I could be way out here but it's just my opinion. As I said, it's way better than the earlier version and she did a great job.
Tossing a pair of headphones on her made an *enormous* difference. It's always difficult to balance energy and clarity in a VO - we've both got a ways to go, but I think the more of these style of videos we do, I think the more natural she'll be at it :)
@@ChineseCookingDemystified I totally agree, it's like presenting to crowds. It's just about getting confident and comfortable and she did a great job. I think the pooch helped too to feel more comfortable. It's why you see people jiggling rings, holding coffee etc. Thanks for the videos.
Do you think this fermentation would work in a vacuum sealed bag as well just like lacto fermentation in the Noma guide to fermentation?
Big fan of your videos :)
我觉得讲得挺详细的，虽然我也没辣椒🌶️
i love the nararator in this episode
Hi, great Content. What's was your room temperature when u fermented
your schnauzer owns my heart
note, that baijiu is probably far stronger proof than is legal for anything in eg UK, so maximum for gin/vodka would be far less alcoholic and might not preserve the sauce or it might even go rotten? Best to keep it cold!
OMG!!! more stuff from Guizhou PLZ!!!!
Next video is Guizhou-style fried rice using this very ingredient! (note: if you don't feel like doing the ferment, we also tested it with jarred Hunan-style chopped chilis, which should be available at most Asian grocers :) )
@@ChineseCookingDemystified can't wait! I grew up eating that food : )
"Wear gloves"
Doesn't wear gloves
Chad move
That's what used to be/is called Hunan hand. Not a Kung Fu move!
I've handled plenty of raw peppers up to and including Naga Bhut Jolokias(Bhutanese Ghost Peppers and it didn't bother my hands.
@@jackwyatt1218 You just end up setting everything you touch on fire
I recommend gloves if you want to hand handle the chilis. Chili burns hurt a lot lmao
So good! Onya Steph:)
Awesome video. I love fermenting chillis and would like to try this next!
I would like ask for your advice on 2 things:
1) what temperature is the environment that you maintain the ferment in? Since room temperature varies on the part of the world we live in.
2) how long do you let it ferment for? Is that a min/max/optimal period?
Thank you!
Hi! The temp would be ideally room temp in a dry place where sunlight can get to it. It should be fermented at least 2 weeks and up to 1(2?). Chinese style fermented veggies can last quite long in a fermentation process, it just comes down to how mushy you want them to be.
Need help - is Moutai Prince Baijiu from Kweichou any good? This seems like the only baijiu that is on the market in Bulgaria. Tnx in advance and keep up with the good work, we love your channel!
Perfectly fine for this specific application (even cheaper Baijius would also be totally ok too), mediocre to drink but still fine. That said, I'm a cheap date.
Is this the homemade version of the sambal chili paste? That’s the stuff every Asian store and a lot of Chinese/pho restaurants have have in the states.
Could you please list some of the recipes that use this Zao Lajiao in their preparation?
Your Red Star 二锅头 description is distressingly accurate.
lots of great dog content in this video
That seemed like a lot of headroom for lacto-fermenting - I would suggest making a bigger batch or using a smaller jar. As a bonus, this should also solve the problem of mould on the walls of the jar.
It was basically full when we started, we've been using it and when filming, it's like 1/3 gone. Should've use the other one as the final shot but then you can see what's like inside.
More videos with her voice please!
also, I finally managed to buy some kencur/sand ginger powder, only to immediately forget every suggested use of it that I've seen on this channel - does anyone have any suggestions?
Thanks for all the great content! I had a quick question as an unfortunate English-only viewer. When you give the names for regional variants/manifestations of dishes, are you generally giving them in Mandarin/pinyin romanization or in the regional language/pronunciation/romanization?
If you're talking about the written parts, that's pinyin. When they pronounce stuff I'm not sure, but I think it's plain (well, with their accent) mandarin too.
96% of the time, it's Mandarin. For places and ingredients names, it's (basically always) Mandarin. Though when we're doing a Cantonese dish (or referring to a Cantonese cultural institution like Dai Pai Dong), we like to use the Cantonese.
If we were more familiar with other Chinese languages (e.g. Wu, Minnanese, Hunanese, Teochew etc etc), we'd treat them in the same way as we treat Cantonese.
Chinese chili sauces are the best seriously
Using salt water in the airlock rim makes it stay clean and mold free- less maintenance!
Can you please teach us xiao long bao or soup dumpling?
I never knew that baijiu was a cheap kind. It's expensive here in the US.
Yeah in China you can get small bottles of erguotou for like... the equivalent of a couple bucks.
australians drink it because it's very cheap and high alcohol content, and its salted for cooking, getting it past alcohol taxes
@@nutritionalyeast7978 That's a ridiculous statement. I've never heard of anyone here drinking the salted Chinese cooking wine.