Shuangliu Erjingtiao

Shuangliu Erjingtiao

　　Shuangliu Erjingtiao is a famous specialty of Shuangliu County, Sichuan Province. The Shuangliu Erjingtiao chili has low flesh moisture content, a fine and relatively smooth skin, a rich aroma, and moderate spiciness. It can be used both fresh and dried, making it suitable for processing. The chili oil it yields is a striking vermilion red, and its spicy aroma can be detected even from afar, unmatched by other types of chilies. It is an essential condiment in authentic Sichuan cuisine.

　　The Erjingtiao chili is one of Shuangliu County’s most distinctive cash crops. Through long-term practice and exploration, unique cultivation techniques suited to the local climate, soil, and farming conditions have been developed. These include crop rotation, intercropping, seed selection and retention, pod application, soil hilling, bud removal, and branch training. Efg

　　Erjingtiao chilies used as fresh vegetables are mostly harvested when green, typically from early May to October. Red chilies are harvested between July and September. Their characteristics include: Efg

　　First, when fried, the oil takes on a bright red hue, and the red oil tends to splatter and climb up the edge of the plate. The taste offers moderate spiciness with a fragrant flavor. Efg

　　Second, the chili pods are slender, with tips that feature a “J”-shaped hook. The overall shape of the chili is attractive, glossy, and emerald green. Efg

　　Third, both the skin and the placenta of the chili contain capsaicin, the compound responsible for its spiciness. Capsaicin content varies by variety but generally ranges from about 17% to 27%. The Erjingtiao chili contains over 27%, and every 100 grams of fresh chili provides 1.56 mg of beta-carotene and 105 mg of vitamin C, both higher than most common vegetables. The plant is vigorous, with many branches, and the fruit is long and conical, slightly curved, with grooves at the tip in over 40% of cases. When mature, it turns a deep red with good gloss. Each chili weighs between 5–8 grams, is relatively heat-tolerant, has a delicious spicy flavor, balanced heat level, and high oil content. It is rich in essential nutrients such as vitamin C, protein, beta-carotene, fat oil, red pigments, capsaicin, volatile oils, calcium, phosphorus, iron, and ascorbic acid. It can be stir-fried, pickled, processed into broad bean paste or pickles, dried into dried chilies or chili powder, and serves as an excellent seasoning. Efg

　　On December 2, 2009, the General Administration of Quality Supervision, Inspection and Quarantine of China issued Announcement No. 108 (2009), approving the Shuangliu Erjingtiao chili as a geographical indication product. The protected production area includes 13 towns under jurisdictions such as Gongxing Town and Huangjia Town. This marks the third geographical indication product for Shuangliu County, giving it the highest number of such products in the city. Efg

　　Pixian Douban is famous both in China and abroad for its spicy and fragrant taste, largely thanks to the use of Shuangliu Erjingtiao chilies as its main ingredient. Efg