I've cooked Chinese/Szechuan/Hunan food for over 30 years and have always relied on Lan Chi brand Chili Paste with Garlic for making my stir-fry sauces. For the last several years, I've bought the stuff by the case as it's hard to find in my local area (Medford, Oregon). To my horror, the last time I went to my asian grocery store, I was told the company went out of business several months ago and Lan Chi CPwG is no longer available. The store owner suggested trying Lee Kum Kee's version, but it's just not right. Can any wise ones give me some suggestions for what they use?? All recommendations gratefully accepted!