overall this is a good development, i think

[itrytobe]

the first time i bought a jar of doubanjiang over half a year ago, i was afraid it would be another one of those ingredients that i use like once, and never again. but not only is it one of the key ingredients of my current favourite dish, i've been using it a lot for other purposes too lately. now i'm almost out, and it feels almost as alarming as running out of soy sauce.