One of the differences is that it is not saucy in texture. It really is a paste inconsistency and not oily either. Its making it difficult to convert recipes.

Hi there, we haven’t tried that brand or seen it, but after digging into it, it seems you aren’t the only one who’s lamenting the loss of this brand and chili sauce! Not having tried this particular sauce, it’s hard to recommend a substitute, but perhaps a chiu chow chili garlic sauce could do the trick? Lee Kum Kee makes one, or you could try our homemade version: https://thewoksoflife.com/homemade-chiu-chow-sauce/.

Hi Fred, the correct spelling is doubanjiang, sometimes called spicy bean paste, and is made with broad beans and chili peppers, and you can find the ingredient in our post on doubanjiang. Lee Kum Kee also makes a spicy bean paste which may be easier to find, though we generally recommend pixian doubanjiang from Sichuan province if you can find it!.

Hi John, I have seen and had this before with alternating chicken and ham slices, but I have not seen this dish in restaurants for years.

No my recipe is for Shrimp Gwin Jin from the Silver Palace. Sorry.

Should be Fong Wong Gai

Thank you 😊