Extra hot chilies give a fiery accent to this chili sauce developed from a century-old recipe in Guilin, China. It is perfect for dipping and stir-frying.
Salted chili peppers (chili peppers, salt), fermented soybean paste (water, salt, soybeans, wheat), water, soy sauce (water, salt, soybeans, wheat), sugar, dehydrated garlic, sesame oil, caramel color, soybean oil, chili pepper powder, shallot, modified corn starch, lactic acid.
Soybeans, wheat, sesame
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