Taiwanese Chili Oil
香ばしい唐辛子の粉が沈殿！台湾の小吃店で自作する魅惑の辛味オイル
Description
Unlike Japanese liquid chili oil, this is made by slowly heating coarse chili flakes, Sichuan pepper, star anise, and sesame in oil, leaving a massive amount of red powder sediment at the bottom.
Classification: For Adults,Spicy Condiment,Taiwanese 'Edible' Chili Oil
Shops selling Taiwanese Chili Oil
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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
- Coarse chili flakes
- Soybean oil
- Sesame
- Star anise
- Sichuan peppercorns
Instructions
- [Usage Secret]
- [Dumpling/Xiaolongbao Sauce] Put Jiangyou Gao and vinegar in a small dish, scoop the 'chili powder sediment (Zha) at the bottom' of this chili oil to mix—the correct Taiwanese way.
- [Hongyou Chaoshou (Spicy Wontons)] Just tossing boiled wontons with this chili oil, black vinegar, and a little sugar completes the exquisite wontons eaten in Taipei alleys.
- [Noodle Flavor Change] After eating half your Beef Noodles or Ganmian, toss this in to change to a stimulating flavor.
Learn more Substitutes, pairings, tips
Key spices
Savory scorched chili and numbing Sichuan pepper aroma
Substitutes at Japanese supermarkets
Japanese edible chili oil (garlic feel will be stronger)
Pairing
Boiled dumplings, Hongyou Chaoshou (Wontons), Beef Noodles
Trivia
[For Adults] Found in small aluminum pots or glass jars on tables in Taiwanese eateries. Often homemade by the shop, creating fanatical fans who 'frequent the shop because its chili oil is delicious'. Not just spicy, the 'extreme savoriness' of chilies just before burning elevates food to another dimension.
Eating tips & etiquette
[Unique Eating] Mountain-heap this 'sedimented chili powder' along with Jiangyou Gao over Taiwanese cold tofu (Pidan Doufu), washing it down with beer!
Allergen
Sesame