Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Located in Sheung Wan, Yuen Hing Spice Company sells a wide variety of wholesale exotic spices, herbs, seasoning powders and cooking oils in a cozy alley shop.
🔖 Certification :
🌱 Supplier introduction :
YUAN HENG SPICE COMPANY offers premium spices and seasonings, sourced from fresh ingredients to ensure rich flavors, perfect for enhancing any dish.
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
Szechuan Lantern Chilli, also known as facing-heaven pepper or Szechuan pepper, is a distinctive chilli widely used in Szechuan cuisine. It is small, cone-shaped or lantern-like, transitioning from green to vibrant red, and often deep red or brownish when dried. Renowned for its intense heat and unique aroma, it typically ranges from 50,000 to 100,000 Scoville Heat Units. In Szechuan cooking, it is commonly used to make chilli oil, spicy seasonings, or stir-fried dishes, adding fiery heat and rich flavor, making it a cornerstone of the bold, spicy profile of Szechuan cuisine.
🥘 Recipe：
Szechuan Lantern Chilli is prized for its intense heat and aroma in Szechuan cuisine:
Chilli Oil: Dried chillies are ground or infused in oil to create spicy, aromatic chilli oil for drizzling or dipping.
Spicy Seasonings: Combined with Szechuan peppercorns for hotpot bases, spicy noodles, or sauces, enhancing bold flavors.
Stir-Frying: Fresh or dried chillies are used in dishes like Kung Pao chicken or Mapo tofu, adding fiery zest.
Pickling/Fermentation: Made into hot sauces or pickled peppers, offering tangy-spicy notes for noodles or side dishes.
Classic Sichuan Bell Pepper Recipes
Sichuan bell peppers (Deng Long Jiao), known for their smoky aroma and moderate spiciness, are often paired with chili peppers in classic Sichuan dishes. Here are 3 representative recipes: La Zi Ji (Spicy Chicken), Hong You (Sichuan Chili Oil), and Pickled Chili (Sichuan Pickled Chili), all easily prepared at home.
1. 辣子雞 (Sichuan Spicy Chicken, La Zi Ji)
This Sichuan specialty features crispy diced chicken coated in bell peppers and spices for a spicy and numbing kick.
Ingredients (Serves 2-4)
500g chicken breast or thigh, diced
1/2 cup dried bell pepper, cut into sections
2 cups dried red chili pepper, cut into sections
2 tablespoons Sichuan peppercorns
1 tablespoon each of ginger, garlic, and scallions, minced
Seasoning: Salt, sugar, and a pinch of white pepper; 3 cups oil (for frying)
Instructions
Marinate the chicken: Combine salt, cooking wine, and cornstarch, and let sit for 15 minutes. Deep-fry the chicken in oil at 170°C until golden brown.
Sauté: Reserve some oil and sauté the chopped ginger, garlic, and scallions. Add the Sichuan peppercorns, bell pepper, and red chili peppers and stir-fry until fragrant (do not burn).
Mix well: Add the diced chicken and stir-fry quickly. Season with salt and sugar. Garnish with sesame seeds.
Tip: The bell pepper adds a smoky flavor; adjust the spiciness to your preference.
2. 四川辣椒油 (Sichuan Chili Oil, Hong You)
A classic seasoning oil used in noodles, dumplings, or cold dishes, the bell peppers provide a unique aroma.
Ingredients (approximately 500ml)
Dried bell peppers: ½ cup
Red chili powder: 1 cup
Oil: 500ml (neutral oil such as peanut oil)
Spices: 2 star anise, 1 cinnamon stick, a pinch of ginger slices
Instructions
Chili base: Combine the bell peppers and chili powder in a heatproof bowl.
Boil the oil: Heat the oil to 80°C, add the spices, and simmer for 5 minutes. Remove any residue. Adding Oil: Heat the oil to 120-130°C and slowly pour in the chili powder, stirring until it turns red.
Let Set: Cool, then seal and store. Use for up to 1 month.
Tip: Bell peppers have a fruity and smoky aroma, perfect for cold dishes or hot pot dipping.
3. Sichuan Pickled Chili 四川泡椒
Sour and spicy pickled chili peppers, perfect with rice or stir-fries, the bell peppers add a layer of spiciness.
Ingredients (1 can)
500g fresh bell peppers, cut into sections
2 tablespoons salt
1 tablespoon sugar
200ml vinegar
Spices: 2 star anise, a pinch of chili powder
Instructions
Preparing the Chili Peppers: Wash and cut into sections. Marinate with salt and sugar for 1 hour, then drain.
Boil the Sauce: Bring water, vinegar, sugar, and star anise to a boil, then add the chili powder.
Pickling: Place the chili peppers in the hot sauce, seal in a bottle, and refrigerate for up to 1 week before serving.
Use: Serve directly with rice or add to fish-flavored shredded pork. Tip: After pickling, the bell peppers are crisp and tender, spicy and sweet, and can be kept for several months.
🔅Notes:
