Chengdu "Erjingtiao" Chili

Last updated 2026-11-14 — The choice of a chili as the emblem for the 1991 Sichuan International Television Festival clearly illustrates the love Sichuan people have for chilies. Sichuan has always been one of the country’s major chili-producing regions. With numerous varieties, the "Erjingtiao" chili cultivated in Chengdu and surrounding counties stands out as the best in the province, known for its glossy red color, aromatic spiciness, and sweet aftertaste. This type of chili is grown using warm-bed seedling methods. Once dried, it retains a bright, shiny red color that lasts without fading, and has become an essential ingredient used to enhance aroma, color, and flavor in authentic Sichuan cuisine, various famous snacks, and Sichuan pickles. (Chengdu)