Ah, that stuff! Perhaps I know it as luobo gan then. Often to be consumed with la rou, the Chinese bacon that isn't bacon and only good if not too salty though it frequently is.
I am, sadly, reminded of the best la rou I ever had, made by a Jiangxi couple who had a literally tiny restaurant in a hole in the wall in Wenzhou. They cured their own meat and instead of being out and out saltlick like most la rou seems to be, this one had a sweetness as well. Very tasty. I never met the like again.