Today, we're going to conduct a Chili Crisp Topping Comparison of three popular versions. Each is conceived from a different culinary point of view, and each by a different maker. As such, it won't necessarily be an apples to apples comparison.
Chili Crisp is a popular condiment primarily found in Asian cuisines. At its most basic, it consists of a chili-infused oil filled with crunchy fried aromatics like onion, garlic and spices. You can read all about it here.
In the context of tinned fish, chili crisp has been shown to pair well with smoked fish such as salmon. It has the potential to pair equally well with smoked mackerel. One cannery, Fishwife, and one chili crisp brand, Fly By Jing, have even collaborated to produce the smoky, sweet, salty and savory synergy that is Fishwife Smoked Salmon with Sichuan Chili Crisp.
Affiliate link, earns commissions
We'll begin our comparison with the original, Lao Gan Ma.
Lao Gan Ma Spicy Chili Crisp
In 1984, Chinese restaurateur Tao Huabi is said to have invented, and in 1997 began the first commercial production of chili crisp in Guizhou under the Lao Gan Ma ("Old Godmother") brand. It quickly became popular and, eventually, a Chinese pantry staple.
...continue reading "Chili Crisp Topping Comparison"