Chinese Chili Flakes (~30g)

Famous for a deep, smoky aroma and sharper heat. Often used in crunchy chili crisp condiments.

1. Making Chili Oil / Chili Crisp : This is their primary destination. Pouring hot oil (around 190°C) over these flakes blooms their capsanthin (natural red pigment) and unlocks their deep flavors without burning.

2. Direct Stir-Frying & Braising: Added alongside garlic and ginger as the flavor base for dishes like Mapo Tofu, Chongqing Dapanji, or Dry Pot .

3. Dry Rubs & Dusting: Sprinkled liberally over Shaanxi Biang Biang Noodles, Xinjiang lamb skewers (or cold appetizers like Kou Shui Ji ( Mouthwatering Chicken)