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"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.
在報道中，暢銷書《酒吧廚房》的作者、大廚Tom Kerridge說，他喜歡老干媽的脆皮辣椒油?。老干媽不僅價格不貴，而且超級好吃，幾乎百搭——我的籃子里有預購。
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.
老干媽的脆辣椒油在中國大受歡迎，在西方美食愛好者中也有一群熱情的追隨者。最初的炒洋蔥和貴州辣椒油是最經典的菜式（熱得很，味道很濃），但現在黑豆版本（利物浦Belzan餐廳的行政總廚薩姆·格蘭杰（Sam Grainger）說：“神級！”）是鑒賞家的選擇。
With a daily production of 3 million bottles and sales to 160 countries and regions, Lao Gan Ma is now not only the first choice of youngsters in China, but people all over the world cannot resist its charm.
日均生產300萬瓶、遠銷160個國家和地區的老干媽，如今不僅是國內年輕人的首選，也是全世界人民無法抗拒的味道。
來源：21世紀英文報 衛報
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