LaoGanMa Chili Oil With Fermented Soybeans 老乾媽風味豆豉 9.88 Oz. (Pack of 3)

I use them mainly for sandwich if I want to spice it up. So the chili oil is spicy and so beans just add a flavor.You get the same quality in the store and from the same source, but on Amazon, you get a better deal if you have prime, because you get three of them in a package relatively cheap

I'm addicted to this stuff. It improves almost anything I put it on, from plain old rice to vegetables of all kinds. I've even used it to top hard boiled eggs. The bottles are leaky though. I mean, they came nicely sealed and but t seems I'm incapable of screwing the lid back on without a little oil running down the side. This isn't very strongly flavored and has zero heat from the chili oil, but it works well with a lot of different things.

I cannot express enough how much I cannot be without this dressing/topping to add pizzazz to my pastas, noodles, sandwiches, etc. love it on tuna sandwiches and/or pita with hummus.

It's so delicious I steal spoonfuls of it as I cook! The beans have a wonderful fermented texture to them and add a great texture to everything! I make rice, cook a fried egg in some of the sauce, and then top with more beans and a little sriracha! I also recently added it to homemade dumplings and it was just as delicious as it sounds! Two key things however. One, If your looking for spice, this is not it. Despite the chili oil the black beans are not spicy. That's not to say they don't have flavor, they just aren't spicy like the description might lead you to believe. and two, when I bought these, they were $14 for three jars. Now they have skyrocketed to almost $22. While I love these delicious little beans, that price is laughable. I won't be purchasing these again until the price goes down or my local Asian Mart has them in stock.

Order was placed after expiry date of product sent, and one of three jars were damaged

Three jars!The first jar I opened seems a little dry. It is not what I expected, having had congee with a little black bean and chili I stirred in, at a restaurant on Clement Street in San Francisco.I might want to add something.. maybe more chili oil? Maybe a mild garlic oil?

I use this stuff on almost everything and almost every meal of the day. Just enough spice and just enough flavor for chilies, casseroles, eggs, etc. Whenever I am starting to run low I know a new order will be there in time.

The reviewer that said this stuff was crack, is 100% correct. I just discovered this stuff a couple of months ago & quite frankly I don't know how I survived without it all this time. It's soooo flavorful. Each bean is like a little flavor bomb. I put it in soups, tacos, chili, in fried rice (my favorite!), and over potatoes. I found a recipe online for "Roasted potatoes in black bean sauce" that I used this for. They were the best potatoes. I used Yukon Gold. Here's the recipe:Roasted Potatoes in Black Bean SauceAuthor: Taylor Holliday | The Mala Project | Cooking Sichuan in AmericaInstructionsPreheat oven to 400°F (200°C).Cut potatoes into large bite-size pieces. Mix generously with black bean chili oil and salt and spread out evenly on a baking sheet.Back at 400°F for 15 minutes, then stir to make sure potatoes aren't sticking to pan. Lower oven temperature to 375°F (190°C) and bake for another 25 to 30 minutes, stirring once, until lightly browned and crispy.Remove to a bowl and stir in more black bean chili oil to taste before serving.Photo below is from the recipe above, it's not my picture.