Y’all, LAWD. It’s sooo good. There aren’t a ton of options for outfitting a full Asian pantry in Alabama (I’ve largely managed through mala market, burlap and barrel, etc), and sometimes you just want a quick but tasty meal after a long day without having to break out a mortar and pestle. Is it the same as making your own sauces from scratch? Well… No. But it’s nearly as good, is completely effortless, and doesn’t require stocking several hundred dollars of expensive spices/research of recipes, etc. If you have aged doubanjiang, high quality Szechuan peppercorn, aged Chinkiang vinegar, etc, etc, this won’t be a perfect substitute. But if you want tasty, quick, and all a neat little box, this is the way to go. I pan seared some shrimp and tossed in mine, and dabbed on a little extra chili crisp for texture. Loved it.