Guizhou Chili Crisp (Specialty of Guiyang)

Guizhou Chili Crisp (Specialty of Guiyang)All together now: "You can never have too many chili oils and crisps!" While Sichuan is renowned for its chili oil, Guizhou Province is the home of the type of chili oil that's chock full of crispy bits and nuts and is referred to as chili crisp or chili crunch in English. We can thank Lao Gan Ma for taking this style of chili sauce from Guizhou to the far corners of the world, but "The Godmother" is not the only maker of Guizhou style chili crisp.

Called jiang dou in Mandarin

using hong you douban for color and aged douban for depth of flavor

I wish that I had room to quote the several pages of the introduction that set the record straight about the historical preeminence of Chinese cuisine(s) with breathtaking clarity and efficiency

the cooking oil of choice in southwest China

smoked black cardamom and star anise

Wuhan hot dry noodles

You can also find more information about da hong pao Sichuan pepper on that product page

As per its name

meaning they are highly researched and reported

Usage: The keys to nonstick cooking are sufficient heat and oil

da hong pao Sichuan pepper

After fermentation