Chili oil

Last updated
Chili oil
Chilioil.jpg
Alternative namesHot chili oil, hot oil
Type Dip
Main ingredients Vegetable oil, chili peppers

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Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, fresh aroma and deep colours. Despite this, only about 20% of the cuisine uses capsicum to produce a strong spicy taste. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

<span class="mw-page-title-main">Fried rice</span> Asian rice dish

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<span class="mw-page-title-main">Chili sauce and paste</span> Condiment prepared with chili peppers

Chili sauce and chili paste are condiments prepared with chili peppers.

<span class="mw-page-title-main">Guizhou cuisine</span> Chinese cuisine

Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste, as compared to the numbing-and-hot sensation featured in Sichuan cuisine and the dry-hot taste featured in Hunan cuisine. There is an ancient local saying, "Without eating a sour dish for three days, people will stagger with weak legs". The saying reflects how Guizhou people love local dishes with a sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis on the salty taste, which is a common trait found in most northern Chinese cuisines. In addition, the unique sourness featured in Guizhou cuisine comes from the local tradition of fermenting vegetables or grains, and not from using vinegar products.

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<span class="mw-page-title-main">Eggplant salads and appetizers</span>

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<span class="mw-page-title-main">Doubanjiang</span> Chinese spicy bean paste

Doubanjiang, also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo, yuxiang flavouring, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang to distinguish it from local non-spicy versions.

<span class="mw-page-title-main">Ants climbing a tree</span> Sichuan dish

Ants climbing a tree is a classic Sichuan dish in Chinese cuisine. The name of the dish in Chinese, Mayishangshu, has been translated as "ants climbing a tree", "ants on the tree", "ants creeping up a tree", "ants climbing a hill" or "ants climbing a log". It is so called because the dish has bits of ground meat clinging to noodles, evoking an image of ants walking on twigs. The dish consists of ground meat, such as pork, cooked in a sauce and poured over bean thread noodles. Other ingredients in the dish may include rice vinegar, soy sauce, vegetable oil, sesame oil, scallions, garlic, ginger, and chili paste.

<i>Mala</i> (seasoning) Spicy Chinese seasoning

Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. Most commonly, mala is made into a sauce by simmering it in oil and other spices. Characteristic of Sichuan cuisine, particularly Chongqing cuisine, it has become one of the most popular ingredients in Chinese cuisine, spawning many regional variants.

<span class="mw-page-title-main">Hot pot</span> Type of Chinese dish

Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.

<span class="mw-page-title-main">Hoisin sauce</span> Sauce commonly used in Chinese cuisine

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar are also commonly added.

<span class="mw-page-title-main">Sambal</span> Indonesian spicy relish or sauce

Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.

<span class="mw-page-title-main">Chili crisp</span> Spicy condiment made of chili peppers and garlic

Chili crisp, chile crisp or chili crunch is a type of hot sauce, originating from Chinese cuisine, made with fried chili pepper and other aromatics infused in oil, sometimes with other ingredients. Multiple regional, homemade, and restaurant-original versions exist across China. The best-known commercial brand is Lao Gan Ma, which is based on the chili crisps of Guizhou province. The chili crisp is closely related to Chinese chili oil, and sometimes the two terms are used interchangeably, the difference being that the crisp contains edible chunks of food in the chili oil.

References

  1. "What is chili crisp? This spicy condiment belongs on everything — even dessert". TODAY.com. 3 June 2021. Retrieved 2022-04-28.
  2. "How to Make Chili Oil". Chili Pepper Madness. 2015-12-14. Retrieved 2022-04-28.
  3. Erway, Cathy (2020-05-04). "Chile Oil Is So Hot Right Now". Eater. Retrieved 2022-04-28.
  4. "How to Make Chili Oil – Recipe | Chinese Cuisine @Today's Menu by RK". Chili Chili. 2022-01-24. Retrieved 2022-04-28.
  5. "What is chili oil called? – Restaurantnorman.com". www.restaurantnorman.com. Retrieved 2022-04-28.
  6. Flickr. making chili oil, step 1
  7. 油潑辣子
  8. "Spicing Up the Menu With Rayu". Archived from the original on 2015-05-18. Retrieved 2015-05-07.
  9. Google Trends: 食べるラー油
  10. "Taberu Rayu". 22 August 2014.
  11. "Recipe for home-made Taberu-Rayu".
  12. "Salsa Macha -Mexico's pre-hispanic chile oil". 18 Apr 2024.
  13. Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker; Maria Guarnaschelli (5 November 1997). JOC All New Rev. 1997. Simon and Schuster. p. 78. ISBN   978-0-684-81870-2.
  14. Dubin, Marc (2002). Cyprus. Rough Guides. ISBN   978-1-85828-863-5.
  15. Guides, Fodor's Travel (2019-06-18). Fodor's Essential Turkey. Fodor's Travel. ISBN   978-1-64097-141-7.
  16. Özcan, Şükran (2019-09-23). Meze: Lezzetli, Çeşitli ve Görkemli (in Turkish). Yeşim Özcan.
Chili oil
Chinese name
Traditional Chinese 辣油, 紅椒油, 紅油, 辣椒油, 紅辣椒油, 油潑辣子
Simplified Chinese 辣油, 红椒油, 红油, 辣椒油, 红辣椒油, 油泼辣子
Transcriptions
Standard Mandarin
Hanyu Pinyin làyóu, hóngjiāo yóu, hóng yóu, làjiāo yóu, hóng làjiāo yóu, yóu pō làzi