I just made Fuschia Dunlop's recipe for dan dan noodles for lunch. (It was delicious, thanks to all who steered me towards her cookbook!) My only problem was that even after adding 3 tablespoons of chili oil, it wasn't only just barely spicy. I think the problem was a lame-o bottle of chili oil - my bad for being lazy and getting Roland brand at the local supermarket instead of making the trek down to Chinatown for the real stuff. Any suggestions for a good brand to replace it with? I ended up ading some sriracha to make up for it. My goal is eventually to replicate the dan dan noodles at Szechuan Gourmet, which damn near burn your mouth off (but in an oh-so-flavorful way), and this half-alarm chili oil just isn't going to cut it.