Pingwang Chili Oil

Pingwang Chili Oil

　　The chili oil from Pingwang, Wujiang, is made by grinding premium chili peppers into powder—only the aroma of the chilies is present, not the actual pieces—then blending them with high-quality cooking oil through a special process. The resulting oil is crystal clear with a rich, authentic spiciness. Aside from being used as a seasoning in cooking, during the Korean War, Pingwang chili oil was also transported in large quantities to the frigid Korean battlefield to serve as a food ingredient that helped boost the caloric intake of the volunteers.

　　　　The main ingredient of Pingwang chili oil is the chicken-claw chili, known for its thick flesh and strong heat. First, fresh chilies are crushed to mellow their sharpness, then ground into chili paste. Next, rapeseed oil and chili paste are mixed in proportion, boiled together, and simmered. The oil is then skimmed off and left to settle and filter, becoming the final chili oil.