Guizhou Chopped Chilies with Ginger and Garlic (Zao La Zi)
貴州料理の心臓部！お酒の香りが弾ける「発酵すっぱ辛」ペースト
Description
The core homemade seasoning of Guizhou cuisine, reflecting the saying: 'Sichuan is Ma La (numbing-hot), Guizhou is Suan La (hot-sour)'. Raw red chilies, ginger, and garlic are minced, mixed with salt and Baijiu (or sake lees), and sealed in crocks to ferment. Similar to Hunan's Duo Jiao but with stronger ginger/alcohol flavor; frying it releases intense aroma.
Classification: Hardcore, Condiment, Spicy Seasoning, Fermented Food, Guizhou Cuisine, Hot and Sour, Sake Lees, For Stir-fry
Shops selling Guizhou Chopped Chilies with Ginger and Garlic (Zao La Zi)
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How to use
Ingredients
- Raw red chilies
- Ginger(heavy)
- Garlic
- Salt
- Baijiu(or Sake lees)
Instructions
- [Typical Uses]
- [Zao La Yu (Guizhou Hot-Sour Fish)]: Fry fish, then fry massive Zao La Zi in oil to extract aroma, add water and fish, and braise (Guizhou's flagship dish).
- Fry heavily in oil to season julienned pork or fried rice (Zao La Chao Fan).
- Mix a bit into dumpling dips.
Learn more Substitutes, pairings, tips
Key spices
Mellow、intense Baijiu (or sake lees) aroma、ginger punch、and refreshing fermented tartness
Substitutes at Japanese supermarkets
Mix JP sake lees with minced raw red chilies, ginger, and salt; age for days
Pairing
Braised Freshwater Fish / Pork Stir-fry / Fried Rice
Trivia
If it lacks tartness, Guizhou's specialty 'Mao La Jiao' (small wild sour tomatoes) are sometimes fermented together. An absolutely indispensable seasoning if you want to explore China's deep 'hot and sour' world.
Eating tips & etiquette
Every Guizhou home has a crock of this; every autumn, families mince massive chilies to prep it. While Hunan's Duo Jiao is often 'steamed raw on top', Guizhou's Zao La Zi is uniquely 'fried heavily in oil to explode the alcohol aroma'.
Allergen
None