老干妈回应“味道变了”
双语君约 4 分钟Recent online discussions have stirred debate over whether Lao Gan Ma, China's beloved chili sauce brand, has changed its signature taste to cut costs. Some consumers claim the flavor is not what it used to be, noting differences in the fermented black bean taste and a reduced chicken content in certain products. Others speculate that the company may have switched to cheaper pepper varieties.
In response to the controversy, a representative from Guiyang Nanming Laoganma Flavor Foodstuff Co Ltd has denied any cost-driven adjustments to ingredients. The staff member suggested that perceived differences in taste could be due to consumers' rising living standards and higher expectations for flavor, combined with individual preferences. The company emphasized that its raw materials, production techniques, and recipe remain unchanged.
Founded in 1984 by Tao Huabi, who developed a unique stir-frying method for seasonings, Lao Gan Ma began mass production in 1996 and quickly gained nationwide popularity. The brand now offers over 20 product lines, including fermented bean chili sauce, chicken oil chili, spicy vegetables, and fermented tofu.
According to listings on Lao Gan Ma's official e-store, its classic fermented bean chili sauce contains rapeseed oil, fermented soybeans, chili, monosodium glutamate, and sugar. The chicken oil chili variant includes rapeseed oil, chili, chicken (with bone), garlic, monosodium glutamate, salt, sugar, and Sichuan pepper.
外媒安利“老干妈”：
“中国最火辣的女人”
顶级厨师和美食作家会把什么列入他们的圣诞愿望清单？据《卫报》，老干妈打败一众对手，成为他们喜爱的19款礼物之一。
What do top chefs and food writers put on their Christmas wish lists? According to The Guardian, Chinese Lao Gan Ma crispy chilli in oil has become one of their favorite gifts this year.
在报道中，畅销书《酒吧厨房》的作者、大厨Tom Kerridge说，他喜欢老干妈的脆皮辣椒油🌶️。老干妈不仅价格不贵，而且超级好吃，几乎百搭。
"I love Lao Gan Ma crispy chilli in oil, which I get from WaNaHong. It's not too expensive, it's super tasty, and it goes with everything — it's on preorder in my basket," said Tom Kerridge, chef, restaurateur and author of Pub Kitchen.
而这也并非老干妈第一次进入外媒视野。
早在2021年，《卫报》在“改变生活的酱料”一文中称，老干妈的香脆辣椒油在中国非常受欢迎，在西方美食爱好者中也拥有一大批忠实的追随者。利物浦一餐厅的行政总厨评价老干妈的豆豉口味：“神级！”
Huge in China, Lao Gan Ma's crispy chilli oils also have a passionate following among Western food geeks. The original fried onion and Guizhou chilli oil is the cult classic (warm heat, incredible savoury depth), but the black bean version ("God tier!" says Sam Grainger, the executive chef at Belzan in Liverpool) is now the connoisseur's choice.
2022年，《卫报》再次发文安利老干妈，并称之为“中国最火辣的女人”（China's hottest woman）。
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