Vegetables · Pickles

Pao jiao (Sichuan pickled chillies)

Red chillies fermented in brine, Sichuan style; chopped into fish-fragrant (yuxiang) dishes for heat and gentle sourness.

Also called: paojiao, pickled chillies, sichuan pickled chilies, pao la jiao, yu la jiao

Around the world: 泡椒, 鱼辣椒 (zh)

A kind of chilli pepper

1 recipe with it

What it is

Whole fresh red chillies fermented in a salty brine (often with Sichuan pepper and spirits) in a pao cai jar. The long red er jing tiao type is minced into the classic yuxiang sauces; small pickled bird's eye chillies are used in other dishes.

How it’s used

Minced as the base of yuxiang qiezi and yuxiang rousi
Fried with fish or chicken in pickled-chilli stir-fries
Chopped over steamed fish

Characteristics

Taste: Hot, salty and tangy.
Texture: Soft and juicy.
Sold as: fermented, chopped
Cooking uses: Commonly cooked, Mainly a seasoning
Common in: Sichuan, Chinese

Storage

Refrigerated. Keep under brine in the fridge; they last for months.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Nutrition per 100 g

Energy: 40 kcal
Protein: 1.87 g
Carbohydrate: 8.81 g
Fat: 0.44 g
Fibre: 1.5 g
Sugars: 5.3 g

USDA FoodData Central: Peppers, hot chili, red, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Chilli bean paste (doubanjiang) — Use a little less; it is saltier and adds bean flavour.
Fresh red chilli — Fresh chilli with a splash of vinegar and salt.