Sichuan Province
Sichuan pickled chillies (pao jiao) are fermented in brine for months to produce a sour, bright, mildly spicy condiment distinct from doubanjiang. Used in fish dishes (pao jiao yu — sour chilli fish), stir-fries, and as a condiment. The fermented sourness is the key flavour — unlike raw chillies or dried Sichuan chillies. Wild small chillies (er jing tiao) are the classic variety.
Bright, fruity sour spice without the depth of doubanjiang; adds a clean, acidic heat that cuts through rich proteins
{"Traditional fermentation: whole chillies (stems on), salt brine, Sichuan pepper, ginger in an earthenware crock; ferment 2–4 weeks","The brine must be anaerobic after initial pickling — airlock or regular checking and replacing the water seal on traditional crocks","Colour changes from bright red to slightly darker, more muted red as fermentation proceeds","Sour-spicy balance: properly fermented pao jiao should have pronounced sourness matching the spice"}
{"Commercial pao jiao in jars from Chinese supermarkets is acceptable shortcut — the 'pao jiao' brand is widely available","Pao jiao brine (the liquid) is also a cooking ingredient — add to fish or pork braises for complexity","Pair pao jiao with ginger for the 'pao jiao jiang' base used in many Sichuan fish preparations"}
{"Using table salt with iodine — inhibits fermentation bacteria; use non-iodised sea salt","Contaminating the brine with oil or grease — causes cloudiness and off-flavours","Not tasting before using in cooking — saltiness and acidity vary between batches"}
Land of Plenty — Fuchsia Dunlop