Sichuan Facing Heaven (Qi Xing Jiao)
What it is
The Sichuan-grown facing-heaven type, including the qi xing jiao ("seven-star chile") — small, bright-red, upward-pointing pods central to authentic Sichuan chili oil and málà dishes.
How it's made
Sun-dried; often toasted and ground, or fried whole; a key chile in Sichuan's layered chili-oil craft.
Flavor profile
Bright, fragrant heat with a clean, slightly fruity aroma — built for the perfumed, red-slicked oils of Sichuan rather than brute force.
Culinary uses
The dried chile in málà hotpot, shuǐzhǔ (water-boiled) dishes, làzǐ preparations, and homemade chili oil. Pairs with Sichuan peppercorn, doubanjiang, garlic, and star anise.
Regional variations
Closely overlaps with chaotian jiao; Sichuan cooks often blend several dried chiles (for color, fragrance, and heat) rather than relying on one.
Cultural & historical context
Inseparable from Sichuan's málà ("numbing-spicy") flavor principle, one of China's most distinctive and globally influential taste profiles.
Reference notes
Tags: `dried`, `hot`, `Chinese`, `Sichuan`, `C. annuum`, `mala`, `chili-oil`. Related: chaotian jiao, er jing tiao, xiaomi la. Substitute facing-heaven or de árbol blend. Sourcing: Chinese/Sichuan specialty grocers. Link → Mala Hotpot, Chili Oil, Sichuan Peppercorn.