# Please recommend a hot Chinese mustard. Preferably one that can be ordered online **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 1, 2021, 7:02pm UTC](https://boards.straightdope.com/t/please-recommend-a-hot-chinese-mustard-preferably-one-that-can-be-ordered-online/955307 "2021-12-01T19:02:56Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![Nars\_Glinley](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nars_glinley/32/8177_2.png) [@Nars\_Glinley](https://boards.straightdope.com/u/Nars_Glinley)\ **Post date:** [December 1, 2021, 7:02pm UTC](https://boards.straightdope.com/t/please-recommend-a-hot-chinese-mustard-preferably-one-that-can-be-ordered-online/955307/1 "2021-12-01T19:02:56Z")
I’m looking for one that tastes like the Chinese buffets have. Really hot and sinus clearing. I have a jar of Beaver Chinese Mustard and it doesn’t do anything for me. I also have packets of Panda mustard from my local Chinese takeout place and it doesn’t do anything for me either. So I’m looking for recommendations. Do I need to get the powdered stuff and mix my own? Is that what restaurants usually do? ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [December 1, 2021, 9:00pm UTC](https://boards.straightdope.com/t/please-recommend-a-hot-chinese-mustard-preferably-one-that-can-be-ordered-online/955307/2 "2021-12-01T21:00:26Z")
There are a lot of chemical reactions that affect the heat of a ready-mixed mustard, and the stuff in packs . . . well, the less said the better. I’ve had decent luck with the default Dynasty brand Chinese hot mustard from the local megamart, but these days normally mix my own from powder based on need. > **[Mustard Powder Hot](https://www.penzeys.com/online-catalog/mustard-powder-hot/c-24/p-1052/pd-s)** > > When making mustard, use stainless steel, glass, or ceramic utensils and containers (aluminum gives mustard an odd flavor). The link above mentions for a searing Chinese style, to mix powder with water only. Other styles generally add vinegar at some point (or refrigerate) which tends to stop the development of the sinus-destroying properties. A good website for more on mustard > **[Mustard Manual: Your Guide to Mustard Varieties](https://www.seriouseats.com/mustard-manual-guide)** > > Everything you need to know about mustard varieties. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 1, 2021, 9:10pm UTC](https://boards.straightdope.com/t/please-recommend-a-hot-chinese-mustard-preferably-one-that-can-be-ordered-online/955307/3 "2021-12-01T21:10:08Z")
Mix your own. Nuke your sinuses from orbit. It’s the only way to be sure. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [December 1, 2021, 11:00pm UTC](https://boards.straightdope.com/t/please-recommend-a-hot-chinese-mustard-preferably-one-that-can-be-ordered-online/955307/4 "2021-12-01T23:00:39Z")
I don’t think they sell online, but there’s a Chinese place (Szechwan Garden) near here that hits the “nuke your sinuses from orbit” level. At most Chinese places, I have a hard time telling the difference between the “hot mustard” and plain ordinary French’s, but this place, whew! ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [December 2, 2021, 12:13am UTC](https://boards.straightdope.com/t/please-recommend-a-hot-chinese-mustard-preferably-one-that-can-be-ordered-online/955307/5 "2021-12-02T00:13:19Z")
Yeah…super easy and fast to make too (as in a few minutes). Dry mustard (I like Coleman’s), some hot water, a little oil and some salt. Mix together and that’s it. I think it gets better if left overnight but you can use it right away if you want. I’m sure you can find recipes for it online. ---
**Author:** ![Jackmannii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jackmannii/32/311_2.png) [@Jackmannii](https://boards.straightdope.com/u/Jackmannii)\ **Post date:** [December 4, 2021, 2:57pm UTC](https://boards.straightdope.com/t/please-recommend-a-hot-chinese-mustard-preferably-one-that-can-be-ordered-online/955307/6 "2021-12-04T14:57:38Z")
This is the stuff that works for me. > **[Amazon.com : S&B Oriental Hot Mustard Powder, 3-Ounce : Mustard Spices And...](https://www.amazon.com/Oriental-Hot-Mustard-Powder-3-Ounce/dp/B0050ILOZW)** > > Amazon.com : S&B Oriental Hot Mustard Powder, 3-Ounce : Mustard Spices And Herbs : Grocery & Gourmet Food Be careful to mix the prepared mustard thoroughly into your food. If you hit an intact vein of it, the results can be explosive. ---
**Author:** ![Nars\_Glinley](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nars_glinley/32/8177_2.png) [@Nars\_Glinley](https://boards.straightdope.com/u/Nars_Glinley)\ **Post date:** [December 5, 2021, 4:57am UTC](https://boards.straightdope.com/t/please-recommend-a-hot-chinese-mustard-preferably-one-that-can-be-ordered-online/955307/7 "2021-12-05T04:57:39Z")
That’s what I went with. I mixed some up for eggrolls tonight and now my sinuses are gloriously opened.