Er Jing Tiao
What it is
A long, slender, slightly curved Sichuan chile — the most prized chile in Sichuan cooking, grown specifically for Pixian doubanjiang (fermented broad-bean-chili paste) and high-fragrance chili oil.
How it's made
Used fresh for doubanjiang fermentation and dried for chili oil; valued for deep red color, fragrance, and only moderate heat.
Flavor profile
Moderate heat with an exceptionally fragrant, slightly sweet aroma and rich red color — the "flavor and fragrance" chile of Sichuan, not a heat bomb.
Culinary uses
The fresh chile fermented into authentic Pixian doubanjiang; the dried chile is essential to fragrant Sichuan chili oil and hongyou dishes. Pairs with broad beans, Sichuan peppercorn, garlic, and star anise.
Regional variations
A protected Sichuan specialty; Pixian (Pidu) doubanjiang made with er jing tiao carries geographic-indication status.
Cultural & historical context
Often called the soul of Sichuan flavor — without er jing tiao, true Pixian doubanjiang and authentic Sichuan chili oil cannot be made.
Reference notes
Tags: `fresh`, `dried`, `medium-heat`, `Chinese`, `Sichuan`, `C. annuum`, `doubanjiang`, `chili-oil`, `fragrant`, `GI-protected`. Related: facing heaven, doubanjiang, Sichuan peppercorn. Substitute facing-heaven (heat) + paprika (color). Sourcing: Sichuan specialty importers; or buy Pixian doubanjiang directly. Link → Doubanjiang, Chili Oil, Facing Heaven Chile, Mapo Tofu.