Laoganma chili sauce has a deep affection for me personally. When I was in college, my monthly living expenses were simply not enough, because we couldn’t ask our parents for pocket money to go to Internet cafes to play games. .

So our life is very tight, and the money we spend on the Internet can only be saved on food. Therefore, the chili sauce that was often mentioned by a Lao Gan Ma became a daily necessity for me when I was in college. I basically consumed at least three cans of it every month.

Even if you mix rice or steamed buns with Lao Gan Ma chili sauce, it will feel very fragrant, and Lao Gan Ma chili sauce is not expensive. I remember the ordinary original beef when I was in college. The chili sauce should be at 8.5.

It can be said that among all the product types of Laoganma, this original beef chili sauce is my favorite. The beef in this chili sauce is plump and has the aroma of black bean.

If we were to liberalize the amount, I think it would be possible to eat one can per meal, but after all, I needed to be frugal when I was in college, and I had never engaged in such extravagant behavior.

Laoganma has developed a mushroom sauce in the past two years. I think it is very good, especially when used to make noodles. The taste is relatively moderate. Many friends are also willing to use it when cooking. Lao Gan Ma comes for seasoning. This is what I do now. Basically all dishes involving spicy food will put some Lao Gan Ma in it.

Because of our Northeastern taste, Cantonese is light and doesn’t like spicy food, but I still like the unique taste of Lao Gan Ma, and Lao Gan Ma is very diversified and can be used. They make dipping sauces for hot pot and dry ingredients for barbecue, which are all very good choices.