Chinatown Chili Black Bean Sauce

PETER: When Kathy and I sit down at a Chinese restaurant, the first thing we do is check out the chili sauce set out on the table. If the sauce is homemade, then we take it as a sign that the food might be quite good. If they are using some store-bought chili sauce, then we lower our expectations.

When I opened House of Nanking, I knew I had to make my own chili sauce. There are of course many different variations out there—some very spicy and heavy