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"I love Lao Gan Ma crispy chilli in oil, which I get from WaNaHong. It's not too expensive, it's super tasty, and it goes with everything — it's on preorder in my basket," said Tom Kerridge, chef, restaurateur and author of Pub Kitchen.
在报道中，畅销书《酒吧厨房》的作者、大厨Tom Kerridge说，他喜欢老干妈的脆皮辣椒油?。老干妈不仅价格不贵，而且超级好吃，几乎百搭——我的篮子里有预购。
Huge in China, Lao Gan Ma's crispy chilli oils also have a passionate following among Western food geeks. The original fried onion and Guizhou chilli oil is the cult classic (warm heat, incredible savoury depth), but the black bean version ("God tier!" says Sam Grainger, the executive chef at Belzan in Liverpool) is now the connoisseur's choice.
老干妈的脆辣椒油在中国大受欢迎，在西方美食爱好者中也有一群热情的追随者。最初的炒洋葱和贵州辣椒油是最经典的菜式（热得很，味道很浓），但现在黑豆版本（利物浦Belzan餐厅的行政总厨萨姆·格兰杰（Sam Grainger）说：“神级！”）是鉴赏家的选择。
With a daily production of 3 million bottles and sales to 160 countries and regions, Lao Gan Ma is now not only the first choice of youngsters in China, but people all over the world cannot resist its charm.
日均生产300万瓶、远销160个国家和地区的老干妈，如今不仅是国内年轻人的首选，也是全世界人民无法抗拒的味道。
来源：21世纪英文报 卫报
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