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Lao Gan Ma (Chinese: 老干妈; also called Laoganma) or Old Godmother is a brand of chili sauces made in China. [ 1 ] [ 2 ] The product is sold in China and over 30 other countries. [ 2 ] Lao Gan Ma is credited with popularizing Chinese chili oil and chili crisp toppings in the Western world, and have inspired many Chinese-American chili-based ...
Haixian sauce (海鲜酱, Cantonese: Hoisin); XO sauce – a spicy seafood sauce that originated from Hong Kong. [1] It is commonly used in Cantonese cuisine; Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine.
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong, and considered by many at the time to be a chic product.The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish. [4]
Tao Huabi (Chinese: 陶华碧; born January 1947) is a Chinese entrepreneur, best known as the founder of the chili sauce brand Lao Gan Ma ("Old Godmother"). [1] [2] [3] Tao is a member of the Chinese Communist Party and a National People's Congress deputy. [3]
Crystal Hot Sauce [2] Aged red cayenne pepper, vinegar, salt (product label, 2009) Mid-City New Orleans, New Orleans, Louisiana, US: 135 mg of sodium per 5 g serving (6% DV), kosher Crystal Hot Sauce Extra Hot Aged red cayenne pepper, vinegar, water, salt, natural flavorings, xanthan gum (product label, 2009)
A married couple have been arrested in Hong Kong for the suspected murder of a domestic worker whose body was discovered near a waterfall on Monday.. Police detained the 34-year-old foreigner with ...
Lin Heung Tea House in Hong Kong. Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce.
In 1888, he formed the Lee Kum Kee company to market his version of oyster sauce, a staple sauce, seasoning and condiment in Cantonese and southern Chinese cuisine. It continues to be run as a family business by the Lee family. From 1902 to 1932, the company's office was located in Macau and in 1932 it moved to its newest headquarters in Hong Kong.