Could not find a general thread for Chings, so am posting it here.I am extremely fond of Indo-Chinese cuisine! I had several bad experiences in restaurants and road sides with very oily and overly spicy food. I decided to take up Chinese cooking myself and soya sauce, schezwan sauce and chilli sauce are indispensable for the same. They have no substitute. Chings made my life very easy, and brought the taste back in my Indo Chinese taste buds.
I have successfully used the aforementioned Chings sauces to make a variety of dishes like chow mein, triple schezwan rice, fried rice, manchurian, chilli paneer, Chinese pulao, and so much more. There has never been a compromise in taste. However, when I used an easily available rival brand, I was very disappointed with taste and quality. Nothing could replace Chings. Chings sauces can also be used as dips with our favorite pakora, sandwiches, wraps and the like.
I have also found that Chings sauces are reasonably priced, easily available, and come in small pouches as well as large bottles to make it affordable to the consumer. I have also enjoyed their soups, and both veg and egg hakka noodles.
Use Chings to breathe life into your Chinese food.
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