近日，“老干媽為節(jié)省成本味道變了”的話題引發(fā)網(wǎng)友熱議。有消費(fèi)者反映老干媽味道變了，還有消費(fèi)者吐槽豆豉味道不同、雞肉含量減少，也有人猜測(cè)其更換了辣椒原料。

Recent online discussions have stirred debate over whether Lao Gan Ma, China's beloved chili sauce brand, has changed its signature taste to cut costs. Some consumers claim the flavor is not what it used to be, noting differences in the fermented black bean taste and a reduced chicken content in certain products. Others speculate that the company may have switched to cheaper pepper varieties.

圖源：界面圖庫

據(jù)津云新聞，對(duì)此，貴陽南明老干媽風(fēng)味食品有限責(zé)任公司相關(guān)工作人員進(jìn)行回應(yīng)，其否認(rèn)了為節(jié)約成本而調(diào)整原料的說法，并表示產(chǎn)品味道如有差異，可能是由于消費(fèi)者生活水平提升、對(duì)口感的要求越來越高，加之個(gè)人口味偏好不同所致。工作人員同時(shí)強(qiáng)調(diào)，老干媽的原料、工藝及配方，并未改變。

In response to the controversy, a representative from Guiyang Nanming Laoganma Flavor Foodstuff Co Ltd has denied any cost-driven adjustments to ingredients. The staff member suggested that perceived differences in taste could be due to consumers' rising living standards and higher expectations for flavor, combined with individual preferences. The company emphasized that its raw materials, production techniques, and recipe remain unchanged.

公開資料顯示，1984年，老干媽創(chuàng)始人陶華碧憑借自己獨(dú)特的炒制工藝，推出了別具風(fēng)味的佐餐調(diào)料。1996年，老干媽批量生產(chǎn)后在全國迅速成為銷售熱點(diǎn)。目前老干媽主要生產(chǎn)風(fēng)味豆豉、風(fēng)味雞油辣椒、香辣菜、風(fēng)味腐乳等20余個(gè)系列產(chǎn)品。

Founded in 1984 by Tao Huabi, who developed a unique stir-frying method for seasonings, Lao Gan Ma began mass production in 1996 and quickly gained nationwide popularity. The brand now offers over 20 product lines, including fermented bean chili sauce, chicken oil chili, spicy vegetables, and fermented tofu.

界面新聞查詢電商平臺(tái)老干媽旗艦店了解到，“老干媽風(fēng)味豆豉油辣椒”的配料包括菜籽油、豆豉（大豆、水、食用鹽），辣椒、味精、白砂糖�！袄细蓩岋L(fēng)味雞油辣椒”的配料包括菜籽油、辣椒、雞肉（帶骨）、大蒜、味精、食用鹽、白砂糖、花椒。

According to listings on Lao Gan Ma's official e-store, its classic fermented bean chili sauce contains rapeseed oil, fermented soybeans, chili, monosodium glutamate, and sugar. The chicken oil chili variant includes rapeseed oil, chili, chicken (with bone), garlic, monosodium glutamate, salt, sugar, and Sichuan pepper.

另據(jù)北京商報(bào)，在陶華碧退居二線后，老干媽曾在成本壓力下，放棄貴州辣椒，轉(zhuǎn)而選擇更為便宜的河南辣椒，導(dǎo)致老干媽口味變化，遭到部分消費(fèi)者抵制，2017年、2018年連續(xù)兩年業(yè)績下滑，2019年陶華碧回歸經(jīng)營，將老干媽的原料改回了原來的材料。

外媒安利“老干媽”：

“中國最火辣的女人”

作為不少中國人的下飯神器，老干媽2024年曾入選英國《衛(wèi)報(bào)》的圣誕愿望清單。

頂級(jí)廚師和美食作家會(huì)把什么列入他們的圣誕愿望清單？據(jù)《衛(wèi)報(bào)》，老干媽打敗一眾對(duì)手，成為他們喜愛的19款禮物之一。

What do top chefs and food writers put on their Christmas wish lists? According to The Guardian, Chinese Lao Gan Ma crispy chilli in oil has become one of their favorite gifts this year.

在報(bào)道中，暢銷書《酒吧廚房》的作者、大廚Tom Kerridge說，他喜歡老干媽的脆皮辣椒油?。老干媽不僅價(jià)格不貴，而且超級(jí)好吃，幾乎百搭。

"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.

而這也并非老干媽第一次進(jìn)入外媒視野。

早在2021年，《衛(wèi)報(bào)》在“改變生活的醬料”一文中稱，老干媽的香脆辣椒油在中國非常受歡迎，在西方美食愛好者中也擁有一大批忠實(shí)的追隨者。利物浦一餐廳的行政總廚評(píng)價(jià)老干媽的豆豉口味：“神級(jí)！”

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.

2022年，《衛(wèi)報(bào)》再次發(fā)文安利老干媽，并稱之為“中國最火辣的女人”（China's hottest woman）。

來源：界面新聞 澎湃新聞 21世紀(jì)英文報(bào) 衛(wèi)報(bào)

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