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Another cold dish that utilizes a hot-numbing chili paste, this time over slices of cold, slippery mung bean jelly. As you taste this sauce over and over, you come to realize that it’s the subtleties of technique and ingredient that separate the good from the bad. At its best, it should pack plenty of heat, but that heat should come with a deep, roasted, smoky flavor, along with a raisin-like intensity, balanced by the sugar and vinegar.

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Retrieved from: Serious Eats