Left to your own fruition we doubt you’d conjure up this combination of soybeans and chili oil. Its aroma is at once reminiscent of ripe pineapple and savory fermented fish. The beans have a surprisingly crispy texture and a lingering clean heat. Try it as one stop shop for adding punch to pork or plain rice. You can also use it in tandem with other typical Asian flavors like ginger, scallions, and soy sauce.

當您品嚐時，可能很難想象豆瓣和辣油竟能混合出如此的美味。有成熟菠蘿的芳香，也殘留著豆豉魚的風味。豆瓣意想不到地酥脆，留有純淨的味道。體驗一下我們的一站式服務，購買這個產品，可以將它加在豬肉或是白飯上。也可和其他亞洲風味的調味料一同食用，如姜、蔥、醬油等。

Lao Gan Ma, an affectionate term that translates loosely to “godmother”, is likely named so because of the woman gracing every jar’s label. Started in 1996 they’ve become ubiquitous in China, but are harder to find stateside. With the capacity to make 430,000 jars of chili-based products per day, they may seem akin to large commercial food enterprises, but one taste will assure you that these traditionally made products are far from a standardization of flavor.

老乾媽是一種充滿感情的稱呼，可以大致翻譯成“教母”，之所以這樣命名可能是因為瓶罐上這個慈祥的女人。老乾媽品牌開始於1996年，現在在中國已經無處不在，然而在美國本土卻難以求得。每天43萬罐之多的辣油產品被生產出來，這使得老乾媽看起來更像是一個大型商業食品企業。不過只要品嚐一下，我們就能讓你瞭解：標準化製造下的口味和這種傳統的風味相差甚遠。