Chilli & heat · flakes

Sichuan chilli flakes

Also called Sichuan crushed chillies, la jiao mian, Chinese chilli flakes

Coarsely ground dried Sichuan chillies, fragrant and moderately hot with a deep red colour. Doused with hot oil to make chilli oil and sprinkled on noodles and dry-fried dishes.

VeganVegetarianGluten-freeDairy-free

What can replace it

  • T2 · GoodFacing-heaven chillies

    Toast lightly and crush them yourself first.

  • T2 · GoodThai toasted chilli flakes

    Hotter and finer, with less fragrance and colour; use a little less. (use 0.75× the amount)

  • T2 · GoodTianjin chillies

    Toast lightly and crush them yourself first.

  • T3 · In a pinchCayenne pepper

    Straight heat without the toasty fragrance or deep red colour in chilli oil; use half. (use 0.5× the amount)

  • T3 · In a pinchRed chilli powder

    Fine powder that scorches easily in hot oil and lacks the toasted flake texture. (use 0.75× the amount)

Cook with Sichuan chilli flakes

★ Approved
Main · SICHUAN · CHINA — 35 MIN

Mapo Tofu

Total35 min