The left side is chili oil*, the right side is Soy/Vinegar, in case you can’t read the image but can somehow read this.
#Fly by jing zhong sauce review plus#
I found out you can get like, 800 of these for $80 plus shipping.
This is where those red packets you get with take-out come from: To do this, you typically mix soy sauce, vinegar, water, and chili oil. Essentially, both Japan and China agree that what best offsets juicy dumplings is a salty, mildly acidic, and spicy sauce. Or, rather, there’s ONE go-to, built a couple different ways. If you’re unaware, there’s a couple go-to sauces for dumplings in Chinese/Japanese cuisine. So we’re now on the third or fourth back-up.īut I wanted to do this post because these elements are things I’m really interested in. Which…they don’t SAY is because of Lunar New Year, but that feels connected. The other said “our dumplings are on pre-order until the second week of February”. That pushed me to my Back-up plan: I had already ordered several dumplings online…only for both of the businesses to tell me that I wasn’t going to get them in time: one company has a policy to not ship out dumplings after Wednesdays, so there’s NO chance they get stuck in transit on a Sunday, (A completely reasonable limitation for most people.) and they didn’t get to process my order (placed last Tuesday) in time.
I had actually considered making them, either by hand or by cooking up pre-made ones to serve with the Longevity Noodles, but there was a sudden rush at the H-Mart, so we decided to get in line and get going, so I didn’t have time to look at their dumplings too much, and didn’t find ground pork to make the dumplings myself. So, why are we here? Well, as I noted briefly on Monday, Dumplings are another traditional meal for Lunar New Year. But hey, that’s the way things are right now. As you can see, I even made SOME room for if they were a day or two late.
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