Guilin Chili Sauce (Lajiao Jiang)
桂林三宝の一つ！ニンニクと発酵大豆が香る「すっぱ辛い」最強のチリソース
Description
A representative specialty of scenic Guilin, Guangxi. One of the 'Three Treasures of Guilin'. Based on fresh raw red chilies blended with massive garlic, Douchi (or soybeans), and Sanhua liquor, then fermented in crocks. Stronger garlic punch and refreshing tartness than Sichuan Doubanjiang.
Classification: Everyone, Condiment, Spicy Seasoning, Guangxi Cuisine, Three Treasures of Guilin, Chili, Garlic, Fermented
Shops selling Guilin Chili Sauce (Lajiao Jiang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Raw red chilies
- Garlic
- Soybeans(or Douchi)
- Salt
- Baijiu(Sanhua liquor)
Instructions
- [Typical Uses]
- [Guilin Rice Noodle's Best Friend]: Mix heavily as a condiment into Guilin's famous thick rice noodles.
- Use raw as a dip. Dipping dumplings, turnip cakes, or Dim Sum directly into it stimulates appetite with garlic.
- Fry in oil to extract aroma, removing odors and adding heat to meat/offal stir-fries.
Learn more Substitutes, pairings, tips
Key spices
Refreshing tartness from raw chilies and fermentation、with an intense garlic punch
Substitutes at Japanese supermarkets
Mix JP Doubanjiang with massive grated garlic and a dash of vinegar
Pairing
Guilin Rice Noodles / Dumpling Dip / Pork Stir-fries
Trivia
Adding local liquor (Sanhua) born from Guilin's beautiful water rounds off the chili's sharp edges, creating a mellow aroma. Sold by brands like Lee Kum Kee, it is frequently used as a dip in Cantonese restaurants.
Eating tips & etiquette
While Sichuan Doubanjiang assumes 'heating/frying', Guilin Chili Sauce excels for 'raw dipping'. Because the garlic is extremely strong, it can be used similarly to JP Kimchi hot pot base or Taberu Rayu.
Allergen
Soybeans