In Guizhou, the birthplace of Laoganma, why do you feel that local people don't eat Laoganma?

The reason is not that there is something wrong with the ingredients of Laoganma. The most important thing is that people in Guizhou are too demanding of spicy food. Although Laoganma tastes good, its spicy taste obviously can't meet their requirements. There are many kinds of peppers, and the cost of planting is also high. China's famous Laoganma, also used in Guizhou Chili sauce, is particularly delicious and meets the tastes of the people. But Guizhou locals don't like to eat this old godmother, because they think the taste of this old godmother doesn't suit their taste.

The climate in Guizhou is very humid, so people in Guizhou can eat spicy food. Every family will make their own peppers at home, and the peppers they make are particularly spicy. Laoganma's taste is spicy, not as spicy as they like to eat spicy food. So they would rather eat Chili sauce made at home than Laoganma's own Chili sauce, which is produced in their own place and not eaten by locals. Knowing the truth is true.

Product type of Laoganma; Flavor fermented bean curd, flavor fermented soybean, spicy crispy oil pepper, spicy tributyl oil pepper, dry stir-fried shredded pork oil pepper, refined minced beef fermented soybean oil pepper, shredded pork fermented soybean oil pepper, flavor chicken oil pepper, spicy dish (bottled), red oil fermented bean curd, chafing dish bottom material, spicy dish (bagged), hot sauce, sauce pepper and bad taste pepper. These tastes are almost inconsistent with the local tastes in Guizhou.

Summarize; In our country, many people prefer to eat Laoganma. No matter when eating or cooking, they like to put a little in it. It tastes good, but it is understandable that different places have different tastes.