I have bought both Guilin Chili Sauce and Lao Gan Ma Chili Sauce and use them in my cooking sometimes. But it depends on what dishes I use them in. Personally, I like to favor hot and sour when I want to eat more spicy food. More often than not, I like Guilin chili sauce.

Guilin Chili Sauce is a bit salty, which I don't like much. I love the less salty bean paste-based chili sauce as a seasoning, which is commonly used for braising meat in a pot. I like to eat it directly as a jiaojiao (醮料).

Lao Gan Ma chili sauce has too much oil, and it has the numbness of peppercorns. I'm not a big fan of spicy food. But sometimes, I will use Lao Gan Ma's chili oil exclusively as a seasoning for cooking. Use it in a way that makes it obvious that there is spicy oil.

If I don't want to retain more of the flavor of the ingredients in a dish, or even want to mask the original flavor of the ingredients in a dish more, I will use Lao Gan Ma's chili sauce more often.