Barbara Tropp calls the stuff at the bottom "goop"...it's essentially all the flavoring agents and I do believe the goop is my favorite part. The book also has a similar recipe for a citrus chili oil and some other really interesting recipes (pickle your own ginger, etc.) I picked it up used several years ago and have really enjoyed it. It's the kind of thing that if you only "read" your way through it, China Moon would be a great value, but the recipes, the condiments, and Barbara Tropp's incredibly precise way of making sure you get great results from a recipe...this book is a bargain. She's the first author I ever read who described how to cut vegetables...and why it matters. And really gave insight into what's happening and why you cook things a particular way.

And it's funny, the book starts off with a bold statement...something to the effect...if you make anything in this book, make this recipe first! Ever since then, I've been *dying* for other authors to say the same thing. "This recipe is worth the price you paid for the book. If you make nothing else from my book, this is THE ONE."