تشيلي تشان - خل الفلفل الحار

Drizzled this over my baos and it was gone before I could even sit down. The small-batch recipe really shows in how balanced the vinegar is with the chili heat. A bit pricey for the bottle size, but the flavor is worth it.

The heat hits right after the tang, and it’s perfect for dunking my baos—the small-batch kick feels way fresher than the bottled stuff I usually grab. Only wish the bottle was bigger, honestly.

This small-batch Amsterdam recipe has completely replaced my go-to dumpling sauce—the vinegar’s sharpness cuts through the rich filling perfectly. Poured it over baos at dinner and everyone asked what the secret was.