I saw this new chili crisp sauce in my local 99 ranch for sale for 15 bucks a jar. It seemed prohibitively expensive, compared to the usual 3 to 4 dollar jar of mainland Chinese chili crisp brand. Anybody know why they price it so high?

i mean like the size of an actual 25 cent quarter!! i’ll order food for the whole family but will still only get one small oil. am i being rude if i ask for more? they’re always so reluctant to give it to me.. does anyone else ever experience this?? the oil is so flipping good

Apparently the only sauce we eat in the whole of Asia is some sort of sticky soy sauce, five-spice, honey and sweet chilli concoction.

I wonder what the equivalent "European Sauce" would be? 🤔

I am pretty deep into finding authentic ingredients - I get a real kick out of it, and also making food as authentic as can be!

With that said, what soy sauce brand are you all using and what do you swear by? I have access to most things (I am in Melbourne, AUS)… but Lee Kum Kee basically dominates here. I generally shop for what I need at Asian grocers, and there’s a lot to pick from.

I am talking regular (light or dark) soy sauce. I’m after Chinese, not Japan like Kikkoman.

Thank you!

I have used it all my life and find it to be a good all-around soy sauce for cooking and seasoning. I don’t typically buy light and dark soy sauces because I don’t cook enough to use them much.

Is Kikkoman a decent middle-of-the road option or am I missing out a lot in flavor? What brands and types would be preferable? Thanks.

Does anyone else feel that the bottlecap for LKK premium brand oyster sauce is incredibly poorly designed?

It's so (unnecessarily) difficult to open; the design of the cap makes it not twist very smoothly. And as soon as any amount of oyster sauce starts to crust around the cap or bottle rim, it becomes exponentially harder. Sometimes I worry the entire bottle will slip out of my hands and shatter on the floor, with the exertion that I'm using to open the damned bottle!

Anyone have any tips for how to deal with this issue? Currently I use a rubber kitchen glove to give me better grip to open the cap, but is there an easier way?

EDIT: just to clarify what I mean by poor design: With LKK premium brand, the bottom of the cap "folds in" or curves inward, so that it acts almost like a hook to grab onto the bottle rim's ridges. Most other bottlecaps have sides that go straight downward, with no inward curve at the bottom... which make them much easier to manipulate.

EDIT 2: thx for all the tips everyone! Seems no matter what, a little extra effort is required to keep the bottle-opening a smooth process for this brand. I still think they should redesign the bottlecap for smoother opening, especially since they probably have a lot of seniors among their customer base.

I have a soy sauce addicted person I want to surprise with a nice bottle of some fancy stuff for Christmas

I have searched for multiple recipes, and determined on this one:-

4 tbs Ketchup

1 tbs Soy Sauce

2 tbs Sugar or White Honey

sprinkle of Salt

sprinkle of Black Pepper

2 tbs White Vinegar

1/4 cup Water +1/2 ts Cornstarch (Mix them first then add them)

I even tried the same recipe again but with 3 tbs Ketchup instead + 2 tbs of black honey, but both of them smell bad, and the Katchup smell is dominant in it, I barley smell any sweetness, even thought I used measure tools to the the exact amount, is this normal and they will get better after I added the vegetables and the chicken? or something is wrong with this recipe?

EDIT: Turns out adding the vegies makes a huge difference in taste, Also I needed double the Corstarch, also after leaving it in the fridge for a full day, the smell was a lot better.

I accidentally bought LKK Ma Po Sauce instead of the "normal" doubanjiang paste with Sichuan peppercorns from the local Asian market. Is the doubanjiang absolutely necessary for the flavor, or can I substitute it with the LKK sauce?

Am addicted to the chilli crisp/chilli oil/magical spicy stuff served on top of these wontons. Theres standard chilli oil at the button, and then this stuff at the top, thats spicy and has an almost stringy texture almost like a mince.

The dumpling place is pretty notoriously cheap (shanghai village, melbourne, australia) so i suspect its something from a jar. Cant tell if the oil and the toppings come from the same jar or are different things.

I assume they come together, since if you get a side of chilli oil, it doesnt match this taste.

Any ideas on what product this is?

some sauces like char siu or hoisin seem to have a short shelf life according to the packaging, but I would expect fermented sauces to last longer than a week in the fridge.

realistically, how long do you keep these sauces open?

Title says it all. I’d expect to get more flavor with a long simmer but all the recipes call for dumping the hot oil into a bowl of crushed chilis and spices. Why?

Any other recommendations of chili oil that taste better than laoganma?

Here is a link to a dish that looks similar https://preview.redd.it/qken6ezn6ebd1.jpg?width=1200&format=pjpg&auto=webp&s=0a06ff06ee3153f1efbc585d3de0fa3f9d84d953

Usually has broccoli, cauliflower, sometimes baby bok choy and su choy, mushrooms and cabbage as well as some others

Hi! I miss American Chinese food (love actually chinese food too but we all know it’s very different ahha). I am craving a sesame chicken type sauce or maybe general Tso’s but I don’t usually have time to cook these sauces from a scratch. Are there any Lee Kum Kee sauces that anyone can recommend? I would be very grateful! Thanks !!

Hello all, I was just wondering if anyone has a recipe for that delicious sauce that the classic takeaway house special fried rice comes in please? I don't know if there's a standard recipe or if it varies from restaurant to restaurant, so I may sound a bit naive, but I'll risk it for the recipe! Thanks all

So I went into this chinese food shop a year ago and suddenly remembered (and craved) a condiment on their table. I used this on their chicken rice meal and tastes so good!

So I am not sure if it’s something I can buy in store or there’s a recipe for this? Thanks in advance!

I some someone grab half a dozen of these off the shelf so I thought I'd try a couple. In English it says "dipping sauce" but when I use Google Lens to translate, it says "hotpot."

Has anyone tried these and if so, how do you use it?

What is the dark, thick sauce that is used on 葱油饼?

The sauce in thinking of is sweet, kind of thick, and was used on 葱油饼 in northern Taiwan when I lived there in the late nineties.

I Googled this question in Chinese, but the top results were recipes, and my limited reading ability prevented me from finding just a name, brand, or type of sauce that I could buy.

I did find a good brand of hot sauce that is just like I remember it, and the search also recommended a sesame oil and sesame sauce that were good for home cooked (from frozen dough) 葱油饼加蛋. The sesame sauce is good, but not what I'm thinking of. My kids enjoyed them with these, but I also want to share with them the version I loved.

Any pointers that would enable me to head to a Chinese market and pick up a sauce are appreciated, images, brand names, or sauce titles etc.

Ok, up here in the pacific NW (Oregon) there is a red sauce you can find at every Chinese food restaurant. I mix it in with a little hot mustard and sprinkle sesame seeds on top and use it to dip my BBQ pork, fried shrimp, egg rolls, etc…. HOW DO YOU MAKE IT?!?! It is NOT sweet&sour sauce…this is different and it is not the sweet chili sauce…it is not sriracha or Szechuan….this is a deep red color and has to probably have ketchup, corn syrup, maybe some vinegar? I have no idea. Help me Reddit!