Pickled Chili (Pao Jiao)
Fish Fragrant (Yushan) Soul! Lactic acid fermented sour spicy chili
Description
Fresh red chilies fermented long-term in brine, Baijiu, and spices. Absolutely essential for Sichuan's sweet-sour-spicy 'Yu Xiang' flavor. Frying it releases a refreshing fermented tartness and umami into the oil.
Classification: Hardcore, Condiment, Spicy Seasoning, Pao Jiao, Fermented Food, Sichuan Cuisine, Yu Xiang, Hot and Sour
Shops selling Pickled Chili (Pao Jiao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Red chilies
- Salt
- Baijiu
- Water
Instructions
- [Typical Uses]
- [Yu Xiang Eggplant/Pork]: Mince and fry with garlic and ginger as the base for Yu Xiang sauce.
- Add tartness and heat to white fish soups.
- Mince raw as a noodle condiment.
Learn more Substitutes, pairings, tips
Key spices
Piercingly refreshing tartness from lactic fermentation、with mild heat
Substitutes at Japanese supermarkets
Mix JP Tabasco (for tartness) and Doubanjiang for a similar vibe
Pairing
Yu Xiang Rou Si (Pork Stir-fry) / Suan Cai Yu / Noodles
Trivia
If Doubanjiang (broad bean) is heavy, Pao Jiao handles light, fruity flavors. Sold in jars; mincing it before cooking is standard.
Eating tips & etiquette
Every Sichuan home has a 'Pao Cai' crock with its own unique flavor. Unlike purely spicy chilies, this 'tartness' makes dishes three-dimensional and deep.
Allergen
None