I've been on a bit of a chili crisp mission lately. The Internets -- and my friends -- appear convinced that the best chili crisp is Laoganma . Or Flybyjing . Certainly one of them. But which? My answer, alas, is that you might want a bottle of each. Or five bottles of each. Let's jump in: Laoganma on the left, Flybyjing on the right. The famous slightly disapproving face of the old grandmother stares at us, contrasted with the apparently very-hard-to-print rainbow label of the newer entrant. Opening up the containers, one is immediately struck by the color and texture differences: Laoganma, on the left in both photos, has more "crunchy bits", but also has fewer suspended solids in the oil. The bottle is about 3/4 full of the solid crispy bits. The flybyjing bottle is only about 1/3 full of crispy bits. This difference flows through to the spoonfuls below -- much more crispy stuff in the laoganma, but its oil...
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