Description

This spicy blend of cooked mushrooms, ginger and chilli oil spices up plain noodle and tofu dishes. The Sichuan preserved fungus is best though of as a mushroom rich Sichuan chilli oil.

When we first tasted them in the office, a pot was devoured almost instantly. Along with the Sichuan chilli pepper pickles from the same producer, these are one of the team’s firm favourites – stirred into soup at lunch, with instant noodles, or even just to eat alone with white rice when in a hurry.

Produced by Fan Sao Guang Food Co Ltd. Ingredients: canola oil, savoury fungus 17.4%, chilli, ginger, chinese lettuce, salt, garlic, flavour enhancer E621, spices, acid E330.