Wild Pickled Chili (Ye Shan Jiao)
強烈な酸っぱ辛さ！黄色いスープの主役になる「青い弾丸」
Description
Small, green wild chilies fermented in brine and Baijiu. Sharper tartness and more piercing extreme heat than red Pao Jiao. The absolute star for making 'Suan Tang' (hot-sour soup); the authentic way is pouring the jar's brine directly into the dish.
Classification: Hardcore, Condiment, Spicy Seasoning, Ye Shan Jiao, Fermented Food, Sichuan Cuisine, Suan Tang Fei Niu, Ultra Spicy
Shops selling Wild Pickled Chili (Ye Shan Jiao)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Green chilies(Ye Shan Jiao)
- Salt
- Vinegar
- Baijiu
- Water
Instructions
- [Typical Uses]
- [Suan Tang Fei Niu (Hot-sour Beef Soup)]: Mince this chili, boil with its brine, water, enoki, and beef (hugely popular authentic soup).
- Pickling liquid for Pao Jiao Feng Zhua (Spicy Chicken Feet).
Learn more Substitutes, pairings, tips
Key spices
Intense vinegar/lactic tartness followed by tongue-burning green chili heat
Substitutes at Japanese supermarkets
Substitute with jalapeños or pickled green chilies
Pairing
Suan Tang Fei Niu (Beef Soup) / Pickled Chicken Feet
Trivia
The yellow soup of 'Suan Tang Fei Niu', wildly popular among Chinese youth, is made by mixing this Ye Shan Jiao's tartness with pumpkin or yellow chili paste.
Eating tips & etiquette
Do not underestimate it because it's a small green chili. Far spicier than pickled jalapeños sold in JP supermarkets; a single drop of its brine drastically changes a soup.
Allergen
None