Add a little bit of spice to your dumplings with some Lao Gan Ma Chilli Oil, China’s no.1 brand of Chilli Oil and exported worldwide. From a simple home recipe, this condiment started life in a small kitchen by an old woman to become the most popular dipping sauce in China. For Chinese natives, this is the only sauce you’ll ever need.
It may look extreme, but it’s anything but that. You’ll find the taste and texture to be very morish, providing added substance but never fiery hot. For most Chinese people, they would add large spoonfuls (heaped) of Chilli Oil to their dumplings, whether pan fried, boiled or steamed. A pot of 35g of Chilli Oil will create enough taste for those trying for the first time, but with experience and depending on your own taste buds you may decide otherwise for more.
Chilli Oil (also called hot chilli oil or hot oil) is a condiment made from vegetable oil that has been infused with chilli peppers. It is commonly used in Chinese cuisine, East and Southeast Asia and elsewhere. Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum.
Chilli Oil is typically red in colour. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. The spices are soaked in oil. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar.
We recommend a single pot of 35g to begin your dumpling taste journey.
Suitable for Vegetarians.
|Ingredients: Chilli, Canola Oil, Salt, Monosodium Glutamate, Onion, Prickly Ash, Soybean, Sulfur Dioxide, Sodium Sulfate, Sodium Sulfite|
|Nuts & Allergens: Peanuts.|