Cycle 13 – Item 349
20 (Tue) December 2022
Laoganma with Steamed Rice & Fried Egg
-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)