I have tried countless brands of Chinese "chili paste with garlic", the original name on the few of them, only available in Chinese groceries, at least in this area. My favorite was from Taiwan; probably all were, at that time, but when trade opened with China, there were many more available, but not quite as good, IMO. This, and similar Chinese chili pastes are lacto-fermented, and some just didn't have as much flavor. My favorite, in recent years, is actually one made in Thailand, though it is the Szechwan style - Pickled Ground Chili With Garlic
. The "pickled" refers to the lacto-fermentation. No other English on the lable, except "J&J Impoorts", so I have no idea what the brand is!
Label on Pickled Ground Chili With Garlic
, on Flickr
In supermarkets the Lee Kum Kee, pictured above, is a very good flavored brand, and mild, if that's what you are looking for. Another brand usually in SMs is Huy Fung (the "Viet·Nam on the label is part of their name - this is a Szechwan style sauce)- not as much of that fermented flavor, but this brand is definitely hotter! Be forewarned, if that would be a problem. Of these two, I would actually get Lee Kum Kee, and add my own heat.
BTW, I've tried making this myself, but it doesn't taste as good. They must pickle it longer, or something!