Laoganma Chili sauce has deep feelings for me personally. When I was in college, the monthly living expenses were simply not enough, because it was impossible for us to ask our parents for pocket money and go to Internet cafes to play games.

So our life is very tight, and the money spent on surfing the Internet can only be saved on food. Therefore, an old godmother's Chili sauce often became my daily need during my college days. Basically, I eat at least three cans a month.

Even if you mix rice with Laoganma Chili sauce or eat steamed bread, it will feel very fragrant, and Laoganma Chili sauce is not expensive. I remember when I was in college, I wanted 8.5 yuan for plain beef and Chili sauce.

It can be said that among all the product types of Laoganma, my favorite is this original beef Chili sauce. The beef granules in this Chili sauce are full and have the taste of lobster sauce.

I think it's possible to eat a can at a meal if you let it go, but after all, you need to be frugal when you go to college, and you have never done such extravagant behavior.

Laoganma has developed a mushroom sauce in the last two years, which I think is also very good, especially for making noodles, with moderate taste. Many friends are also willing to use Laoganma to flavor when cooking. This is what I am now. Basically, all spicy dishes will put some laoganma in them.

Because of our northeastern tastes, Cantonese food is relatively light, and I don't like spicy food, but I still like the unique taste of Laoganma, and Laoganma is very diversified, so it can also be used as a dip in hot pot and a dry material for barbecue, which is a very good choice.