Lao Gan Ma is credited with popularising Chinese chilli oil and chilli crisp toppings in the Western world, as well as inspiring many Chinese-American chilli-based toppings. Lao Gan Ma's recipes were created by Tao Huabi in 1984, in a humble kitchen in Guiyang, China. She soon brought her recipes to the general public when she opened her own noodle restaurant in 1989. The popularity of her sauces encouraged her to convert her restaurant into speciality shop for her sauces, before founding the Lao Gan Ma company we known today in 1996 and expanding her production line. Today, Lao Gan Ma's sauces are known internationally and loved by celebrities worldwide, such as John Cena who famously professed his love for the brand on social media in his best Mandarin. Lao Gan Ma's Fermented Soybeans in Chilli Oil are stirred through with umami rich soybeans. This produces a savoury sauce with incredible depth, perfectly suited to braised dishes, such as pock-marked woman's beancurd, and a whole range of stir-fries. A versatile condiment with roots in traditional Sichuan-style cooking, this sauce brings sumptous spice to dishes, as well as a fruity and mature fragrance. Try it in a black bean chicken stir-fry with long green beans, diced onion, celery, ginger, garlic, and Shaoxing wine.