This Golden Chariot Chili Crisp with Fermented Beans was found at a new Asian market we visited recently. We're always looking for interesting variations, and this one sounded promising. Let's see how it tastes.
Translating the characters under the product name we get: 豆 "dòu, beans, soybeans", 豉 "chǐ, fermented beans", 油 "yóu, oil", 辣 "là, spicy, hot", 椒 "jiāo, chili pepper, Sichuan pepper".
Main Flavor Elements
- Fermented soybeans
- Chili
- Chinese spices
Snapshot
- Base oil(s): Soybean
- Solids to oil ratio: Very high
- Flavor Enhancer: MSG, yeast extract
- Potential allergens: Soy, wheat
- Storage: Keep in cool, dry place away from direct sunlight
Our Impressions
- Heat level: Moderate
- Texture: Al dente beans and chili flakes
- Saltiness: Relatively low (211mg. per 15gm.)
Well, we're a little miffed at ourselves. Between the convention of Chinese products using the date of production and months of shelf life on packages, plus our own lack of due diligence, we bought a jar two months past its expiration date. We wrongly assumed we were getting something quite fresh, but this one actually uses a best by date. We've found expired product to be a problem at more than one Asian market, and we need to pay better attention in future. We'll try it anyway.
At least the jar was well-sealed. We needed a rubber helper thing just to get the cap off.
Let's Get Into It
The aroma is fragrant, redolent of the fermented black soybeans. An initial taste is primarily of them and the many spices listed on the jar. Only moments later does the chili heat start to creep up on you. The numbing effect of the Sichuan peppercorn is minimal, in due part, we expect, to the sugar content of the beans and the added sugar itself. Broad bean paste rounds everything out, providing an additional measure of umami.
This one is slightly reminiscent of the Lao Gan Ma Chili Oil with Fermented Soybeans, which we also liked. But here, there's an added complexity from the many spices the Lao Gan Ma lacks. The texture is very similar, but with a preponderance of coarse chili flakes. The absence of any crunchy fried allium like onion or shallot, however, is glaring for a product that calls itself a chili crisp. And we're finding ourselves a little reluctant to categorize it as one. It is, however, consistent with the Guizhou style they share.
We noticed myrcia on the ingredient list, and, not knowing what it was, were surprised to find out it's used in folk medicine for a variety of conditions including diabetes. We can't say what it brought to the flavor profile, nor even if its inclusion is as the fruit of the plant (sweet,tangy) or the leaf (aromatic), seen used similar to bay laurel. There are apparently many varieties of it, so knowing exactly what it's bringing here is uncertain. Going by its location in the ingredients list, our assumption is the latter.
We're definitely open to getting this one again. And, when we do, we'll check closely for the BB date.
Ingredients
Soybean oil, chili, fermented black soy beans, broad bean paste (chili, broad bean, salt, wheat powder), ginger, garlic, sugar, MSG, cooking wine, Sichuan peppercorn, salt, yeast extract, compound spices (Sichuan peppercorn, Chinese cinnamon, star anise, fennel, myrcia, white pepper, cardamom), natural flavor.
More Information
Brand: Hitmark Republic, Inc / Golden Chariot
Style: Chili oil with fermented beans
Price Paid: $4.19 / 8.11oz.
Country of Origin: China
Manufacturer website: https://hitmarkrepublic.com/product/golden-chariot-chili-crisp-with-fermented-beanshrg145870/
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