Personally, I think the best food is spicy and crispy pepper. A veritable family, the characteristics are written in the name, not only peppers, but also onions and lobster sauce, all of which are crispy and fried. My favorite thing is that the more you chew, the more fragrant it is. It is not spicy but salty. The salt inside is uneven and will precipitate to the bottom of the bottle. The more you eat, the more salty you get. It is recommended to shake it upside down for a while before opening it.
Pepper with chicken oil smells delicious, and there are some chicken pieces in it, which are also delicious, but some with bones will be harder. Pepper is also more chewy and fragrant, but not so crisp. Beef douchi and various oil peppers have different oil tastes. It tastes like sauce and has a soft taste. The lobster sauce inside is the same as the classic one, which is worth a try, but it will taste like Chili, so you must pay attention to those who don't like hemp. I also like the classic Laoganma Douchi. Soy sauce tastes good, shredded pork with Chili peppers tastes like oil-soaked bacon, and the lobster sauce inside is not a classic lobster sauce. Particles taste dry, which makes me really accept incompetence. If you haven't eaten bacon much or don't like bacon, this is probably not delicious.
How many flavors does Laoganma have?
I counted 12 flavor Laoganma full-flavored douchi, flavor oil pepper, flavor spicy chicken, spicy bean paste, dried meat, flavor douchi, flavor fermented bean curd, red oil fermented bean curd, flavor rotten pepper, chafing dish, spicy oil ding. The biggest feature of Laoganma Chili sauce series is "spicy"! So, the whole series is spicy! Laoganma series has a strong Sichuan flavor, which is mala Tang. Besides Laoganma series, the spicy dishes in Axiangpo series are even worse. A Xiang Po has a strong Shaanxi flavor, which is spicy and sweet.