I recently ate at Tasty Hand-Pulled Noodles in Chinatown, NYC and noticed a red chili condiment on the table that wasn’t crispy chili oil. It had a smoother, paste-like texture and seemed more savory than oily.
I didn’t get a chance to ask what it was (the place was packed), but I’d love to identify it so I can buy it or try making something similar at home.
Does anyone know what this might be (a specific chili paste, fermented sauce, or house-made condiment)? Thanks!
by detectiveshmoop
Dining and Cooking