Skip to content

Tag: fermented soybean

Published on Leave a comment on Lao Gan Ma Chili Sauce with Fermented Soybean – China

This Lao Gan Ma Chili Sauce with Fermented Soybean is the Chinese counterpart to the Lao Gan Ma Chili Oil with Fermented Soybeans product made for the US (and possibly others) export market. This version may or may not be available in your local area, even at Asian markets. We're lucky to be able to have access to both, and from the same store.

Just like on the US export version, the characters in yellow ovals read: 风味 "fēng wèi, special style or flavor", 豆豉 "dòu chǐ, fermented bean" and 油 "yóu, oil", 制 "zhì, made", 辣 "là, spicy/hot", 椒 "jiāo, chili pepper". For a deeper exploration of the subject, see Decoding Chinese Chili Crisp Labels.

Main Flavor Elements
  • Chili
  • Fermented soybean
Snapshot
  • Base oil(s): Rapeseed
  • Solids to oil ratio: Very high
  • Flavor Enhancer: MSG
  • Potential allergens: Soy
  • Storage: Refrigerate after opening
Our Impressions
  • Heat level: Low
  • Texture: Soft chewy soybean, chili flakes
  • Saltiness: Moderately high (670mg. per 30gm.)

We liked the US export version for its tangy, fragrant, floral umami. The recipe here is largely the same, the only apparent differences being rapeseed oil vs. soybean and a lack of preservatives. Yet, the flavor is slightly different. A little saltier perhaps. And there's a certain something about the rapeseed oil.

The terms rapeseed and canola are often used interchangeably, but they're not quite the same. Canola is more neutral, whereas rapeseed has a certain character of flavor and a roundness of mouthfeel that canola lacks. We've noticed this quality in our Two Lao Gan Ma Spicy Chili Crisps? comparison as well.

While most consumers wouldn't likely notice a difference between the two versions, our deeper-than-usual interest in such products gives us an intriguing perspective. We liked them both, but the China version has a little certain something that, for us, gives it an edge. You shouldn't be disappointed with either one.

We compared the add-on label to a translation of the jar label, and decided that on the jar was likely more precise. We've found add-on labels often seem generic in their information.

Ingredients

Translated jar label: Rapeseed oil, fermented black bean (soybean, water, edible salt), chili, MSG, white sugar.

More Information

Brand: Lao Gan Ma
Style: Chili sauce
Price paid: $3.39 /
Country of Origin: China
Manufacturer website: https://en.laoganma.com.cn/?type=productinfo&S_id=102
Social media:

Published on Leave a comment on Lao Gan Ma Chili Oil with Fermented Soybeans

Yet another variation in the LGM range of chili-infused oil products, this Lao Gan Ma Chili Oil with Fermented Soybeans was obtained at a large Asian market. We had hoped to find a larger selection of chili crisps there, coming away mostly disappointed, but picked up this jar while there. We're excited to try this take on chili oil flavor.

Lao Gan Ma Chili Oil with Fermented Soybeans jar

The characters in yellow ovals read: 风味 "fēng wèi, special style or flavor", 豆豉 "dòu chǐ, fermented bean" and 油 "yóu, oil", 制 "zhì, made", 辣 "là, spicy/hot", 椒 "jiāo, chili pepper". For a deeper exploration of the subject, see Decoding Chinese Chili Crisp Labels.

Main Flavor Elements
  • Chili
  • Fermented soybean
Snapshot
  • Base oil(s): Soybean
  • Solids to oil ratio: High
  • Flavor Enhancer: MSG
  • Potential allergens: Soy
  • Storage: Keep refrigerated
Our Impressions
  • Heat level: Moderate
  • Texture: Softly chewy
  • Saltiness: Moderate (600mg. per 30gm.)

This time, fermented soybean is the flavor and texture driver. The solids are softly chewy, just below al dente. We're ambivalent as to whether to categorize it as chili oil or chili crisp.

The fermented soybean flavor is tangy, fragrant and floral all at the same time, and provides a different kind of umami. The chili contributes just a modicum of heat, and is well-balanced against the soybean.

Added sugar brings an interesting complement to both the spice of the chili and the flavor of the soybean. We assume it also slightly offsets the heat of the chili.

This one is more in the category of a Guizhou style chili oil than a chili crisp. Compare to Golden Chariot Chili Crisp with Fermented Beans, also not really a chili crisp, either, but with far more complex and aromatic spices than this one.

China Version

Although unlikely, you may encounter the Chinese market version of the product. Its appearance more closely mirrors that of the US export jar than other LGM China packaging.

The ingredients are largely the same as the US export version except, as we have seen elsewhere in the LGM universe, the base oil is rapeseed instead of soybean. We'd be interested in trying this version, if we could find it.

Update: We did find the China version months later at a nearby Asian market we more often frequent. We get the impression that this vendor may source their Lao Gan Ma product from more than one supplier. And that possibility may account for us finding either (or both) US export and China versions on the shelf there at any given time. We were also happy to pay a full $3 less from this more conveniently-located vendor, for the same size jar.

As with the Spicy Chili Crisp, this China version's ingredients differ slightly. Here, we have "rapeseed oil, soybean, water, salt, chili, MSG, sugar". Both the add-on label and LGM's China website concur. And, once again, no preservatives in the China formulation.

Ingredients

(US export version) Soybean oil, fermented soybeans, chili, MSG, sugar, sulfur dioxide, sodium sulfite.

More Information

Brand: Lao Gan Ma
Style: Chili Oil
Price Paid: $6.39 / 9.88oz.
Country of Origin: China
Manufacturer website: https://www.laoganmausa.com
Social media: