SICHUAN - Fall 2025 (Oct-Dec) Cuisine of the Quarter

[linguafood (Natascha)]

Er Jing Tiao Peppers

While mentioned in the 2025 Food Gardening section, it’s worth putting a spotlight on this famous Sichuan hot pepper. This is perhaps the most important variety in Sichuan for a reason: the color and flavor are very good. As a dried chile, it imparts deep red color, a lot of unique flavor and a mild pepper heat, compared to, say, cayenne. It’s used in fermented fava/chili paste (doubanjiang), chili oils and chili crisps. It’s fermented and pickled. There are at least two varieties, which prima…