Chili peppers are a staple ingredient in Chinese cuisine, adding heat, flavor, and color to a variety of dishes. From the mildly spicy green bell pepper to the fiery hot Sichuan pepper, chili peppers come in a range of varieties and intensities. In Sichuan cuisine, for example, chili peppers are often used in abundance to create signature dishes like Mapo tofu and Kung Pao chicken. Chili peppers are also a key ingredient in many regional Chinese sauces and pastes, such as doubanjiang (fermented broad bean paste) and la doubanjiang (spicy bean paste). In addition to their culinary uses, chili peppers are believed to have medicinal properties in traditional Chinese medicine, with some varieties used to alleviate pain and improve digestion. Whether you prefer mild or spicy, chili peppers are an essential part of Chinese cooking.
A Guide to Different Types of Chili Peppers and Their Uses in Chinese Cuisine
Learn about the different types of chili peppers used in Chinese cuisine, their heat levels, flavor profiles, and culinary uses. From the fiery Sichuan peppercorns to the mild Cantonese chili peppers, discover how to incorporate these flavorful spices into your Chinese dishes.
