The two-Michelin-star chef suggests using this salty-umami condiment in vegetarian dishes instead of oyster sauce
Lao Gan Ma preserved bean curd in chilli oil.ermented bean curd is about as close as we get to cheese in China. Basically, it’s tofu soaked in a mixture of salt and chilli. Traditionally, in its purist form, people eat it with congee and use it as a condiment.
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