泡椒 (pàojiāo) · pickled chili, Sichuan pickled peppers

Meanings

1 pickled chili
2 Sichuan pickled peppers

About the ingredient

调料 Seasonings

Chilies pickled with salt and vinegar or fermented in brine until soft, with a sour heat. Sichuan cooks mince them with ginger and garlic and fry them in oil as the base of fish-fragrant dishes.

Also called 泡辣椒

Used in 12 dishes

泡椒凤爪 pàojiāo fèngzhǎo

柠檬鸭 níngméngyā

鱼香茄子煲 yúxiāng qiézi bāo

Characters

Examples

HSK 4

这道菜里放了很多泡椒。

Zhè dào cài lǐ fàng le hěnduō pàojiāo.

This dish has a lot of pickled chilies in it.

HSK 7-9

四川人炒菜常常放泡椒，吃起来又酸又辣。

Sìchuān rén chǎocài chángcháng fàng pàojiāo, chī qǐlai yòu suān yòu là.

People in Sichuan often add pickled chilies when they stir-fry, so the food tastes sour and spicy.

Tips

culture

泡椒 are chilies kept in salted brine in a sealed jar, the way 泡菜 is made, so they taste sour and salty as well as hot. They flavour 泡椒凤爪 'pickled-chili chicken feet' and are the base of the 'fish-fragrant' 鱼香 sauce.