Cycle 13 – Item 349

20 (Tue) December 2022

Laoganma with Steamed Rice & Fried Egg

2.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Laoganma is a Chinese food producer.  Most famous for its eponymous sauce, a chili oil condiment that comes in a wide range of variations (all kinda the same).   Established 1984 in the province of Guizhou.

Though not my favorite – personally, I don’t really like the Sichuan pepper – I always have a bottle on hand, which I use in small amounts for mapo doufu or a dipping sauce for dumplings.

Recently, YouTube recommended a video by Chinese Cooking Demystified that conducted a taste taste across the different Laoganma options, each as a simple topping with steamed rice (see Every Lao Gan Ma, Explained).

It was okay – except for the Sichuan pepper.

(See also FOOD GLOSSARY)