Posting in this thread about Peking duck reminded me of something.
How do Chinese restaurants get their Hoisin? I love the stuff, and every good place has very similiar tasting ones, but I just can’t get it at home. I have tried buyingseveral brands, and a bunch of recipes from the web but none of them taste right.
The good stuff is well blended and just has a unique taste that really combines into a new flavor that really doesn’t taste like anything in it.
Does anybody know what brand they use, or what their recipe(including brands) is for a good Chinese place? The good stuff tends to be blacker, and the crappy stuff is redder or browner.