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Aug 12, 2012 01:40 PM

Chinese Hot Mustard & Chili Oil

I read people talking about getting chinese hot mustard and hot chili oil with their chinese restaurant meals, but I've never been offered them or even seen them. What do I order to get these? Or is it just in larger cities? Thanks!

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  1. The hot mustard usually would come with an eggroll, in my experience. I go to an Asian buffet, and it's next to the soups, along with the chili oil, sweet and sour sauce, green onions/chives, and some crispy fried julienne of wonton wrapper.
    Ask for them if you'd like.
    Nope, don't live in a big city, out here in the wilds of Wyoming.

    2 Replies
    1. re: wyogal

      Thanks. I don't usually order egg rolls, so that could be why I've never seen it. Maybe I'll order some appetizers next time, what else is good?

      1. re: wyogal

        Same here up in Montucky, we've come a very long way from the slop-suey joints from when I moved here 25 years ago ( there are still a few left), there is a great small very well prepared buffet near my place just as you describe, they will even bring out sriracha or hoisin sauce etc., you just have to ask.

      2. I especially like hot mustard mixed in with my pan-fried noodles (chow mein, chow fun etc). A little goes a long way. Also a nice condiment with char sui (BBQ red pork), and deep fried appetizers (shrimp, wonton, egg roll). As for the oil I use it when making a dipping sauce for dim sum dumplings (along with vinegar, and soy & sesame oil), and a drizzle in soups, or congee.

        4 Replies
        1. re: letsindulge

          The chili oil isn't sweet is it? Do they automatically give it to you if you order appetizers? Thanks.

          1. re: JolokiaJen

            This is but one recipe for home made hot chili oil... very easy to make.

            1. re: JolokiaJen

              Why not just get some the next time you get Chinese takeout and simply try it? It would either be free or be for a very nominal sum - and if you don't like it.

              1. re: JolokiaJen

                Whether I dine in or take out.....I always ask for fresh mustard, Duck Sauce or Chili OIL, not SAUCE or PASTE. It is always provided regardless of what has been, or will be ordered.

                S & B Selected Spice Mustard Powder

                manufactured by S & B Foods, Inc Japan


                This is the brand i keep in my home and it is available in most Asian markets......and Coleman's is nothing like it, it my opinion.

            2. Things have changed. In the olden days, freshly confected hot mustard capable of melting asbestos would automatically be provided if you ordered egg rolls. Nowadays you're as apt as not to get a dumbed down facsimile that comes in a plastic packet. To my mind, this change signifies the deterioration of Chinese food in the US since the super buffets appeared and drove the mom-n-pops outta business.

              20 Replies
              1. re: Perilagu Khan

                I'd love to try the hot mustard, even if it only comes in a packet.

                1. re: JolokiaJen

                  It's better than nothing. Barely.

                  PS--You can make your own by buying wasabi powder and mixing in a bit of warm water. The less you dilute it, the more world-rocking it be.

                  1. re: Perilagu Khan

                    PK...Japanese wasabi is completely different then Chinese mustard. I've not been able to find a dry powder but Dynasty is a jarred brand found in most markets on the ethnic aisle. Coleman's dry mustard is a fair substitute. In fact it's what I we used growing up in HI.

                    1. re: letsindulge

                      Yes, my dad had Coleman's in our hose for that purpose as well.

                      Bot that stuff wakes you up! Great stuff : )

                      1. re: letsindulge

                        Yeah, it's got a different flavor, but it provides the same kick I love so much.

                        1. re: Perilagu Khan

                          Me too! Definitely clears the sinuses! :)

                        2. re: letsindulge

                          Good call on the Coleman's. I keep dry S&B oriental mustard in my cupboard since the flavor of Chinese mustard is so fleeting once it comes in contact with liquid, but prepared Coleman's is close in terms of sheer pungency.

                          The mustard in the plastic containers is usually worthless. Most of the time it just tastes like yellow water.

                          1. re: JungMann

                            Pray tell where you found the S&B dry powder?

                            1. re: letsindulge

                              I probably got it at the Chinese supermarket where I buy my Asian groceries, but I am pretty sure I have seen this in the Asian aisle of Whole Foods or some other chain market. It's a fairly well-distributed Japanese brand which also produces the most widely available wasabi I've found in regular supermarkets.

                          2. re: letsindulge

                            Colemans is a good substitute, but I luckily found a 4 oz bag of Roland Chinese hot mustard powder that I hoard like gold, for special occasions. Check out your local "Oriental" market if you have one nearby. Same deal, add water til it's the consistancy you want. And yes, you HAVE to ask for it with your takeout, I know because my husband cannot eat an eggroll without it so I have learned the hard way to always have something on hand.

                            1. re: coll

                              If you add a tiny bit of rice vinegar, the mustard will remain piquant for longer. Useful trick for cocktail parties when you want to keep your mustard tasting as fresh as your spring rolls.

                        3. re: JolokiaJen

                          At home, I just mix dry mustard (the yellow stuff) with water and let it sit for awhile.

                          1. re: wyogal

                            Have you tried mixing the powder with white wine or sake? Delicious.

                            1. re: mucho gordo

                              I've mixed it with soy sauce or similar, makes a very nice dip.

                                1. re: coll

                                  Agreed. I got into that habit in japan. I did it in a Chinese restaurant and the waitress actually said to me, Oh, you been to Japan!?

                                2. re: mucho gordo


                              1. re: JolokiaJen

                                Penzey's sells "Oriental Canadian Mustard Powder" on-line, or if you're lucky there's a Penzey's store near you.

                                Savory Spice House sells what they call, "Mustard Powder, Oriental Hot"...

                                I have both and like them equally. They come very close to what I get in Boston Chinese restaurants.

                              2. re: Perilagu Khan

                                Yeah, PK, in the old days the Chinese mustard would make your eyeballs fall out it was so hot and pungent.

                              3. In the Boston area, hot mustard is on every table in a Chinese restaurant. When I order take out there is always as small tub of the mustard included no matter what I order. It's good on chicken wings.

                                3 Replies
                                1. re: Pegmeister

                                  I mostly order noodle dishes, but I will try ordering some appetizers and see what happens.

                                  1. re: Pegmeister

                                    And people dip those baked/fried noodles in that and the ducks sauce as they wait for the food to arrive

                                  2. Hot mustard is also killer mixed into the brown gravy you get with egg foo young. Just a little bit (or a dab on your fried patty) wakes you up and is so so good!

                                    3 Replies
                                    1. re: happybaker

                                      A totally American concoction of course. Shrimp egg fu yung is what I need but where I live now they never put bean sprouts in the fu yung. Really spoils it for me. But better to keep the two separate. Dip a little brown fu gravy then a little mustard sauce. The real kind that is equivalent to Coleman's + water. Sriracha also helps the egg fu patties along

                                      1. re: zzDan

                                        Oh yes, I know the chinese created it for the clueless americans. That said - I love it. It is a unique tasty food, part chinese - part not.

                                        But no bean sprouts? Ick! They add so much! You might as well say no water chestnuts too...

                                        I 'm in LA (home of siracha) so I always have garlic chili paste (made by the same folks) in the fridge. This thread reminds me - I need to go out and get some coleman's too...

                                        1. re: happybaker

                                          An enterprising Chinese-American chef should go to Beijing and open a 100% Chinese-American restaurant. With the classics like sub gum chow mein, egg fu yung, fried chicken, pu-pu platters, etc etc crab Rangoon, duck sauce, won ton soup....The possibilities are limitless