Item Details
The most popular variety of chili in Sichuan, the Erjingtiao Chili is known for its mild spice but intense fragrance, and is the key ingredient used in Fly by Jing's Sichuan Chili Crisp and Zhong Dumpling sauce. Its uses are varied and inventive: dry-fried in oil for a scorched-chili flavor; ground up and combined with aromatics to create the canvas for the most fragrant chili oils; and mixed with various other spices to make dozens of Sichuan flavor profiles.
