Dish · chinese
Chili Crisp
Dried chiles, garlic, and fermented black beans fried in oil until crunchy, spooned over rice, noodles, or eggs for heat and crackle.
Where it comes from
The style is closely associated with Lao Gan Ma, the jarred condiment Tao Huabi began selling from Guizhou in the 1990s, though home cooks across China fried similar chili oils long before the brand existed.
What cooks argue about
Cooks argue over the oil temperature when it hits the chiles: too hot scorches them bitter, too cool leaves the garlic and beans raw instead of toasted.
Nobody has published a chili crisp recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.