Pickled Er Jing Tiao Chilies (Sichuan Pickled Chilies, Pao La Jiao)

These just came back in stock but have a best by date of Feb. 15, 2026. Once open, transfer to an air-tight container and store in refrigerator, where they will keep indefinitely. 

This is it! Perhaps the most elusive Sichuan ingredient: pickled er jing tiao chilies, or pao la jiao, made in Chengdu.

Use the pickled form of Sichuan's favorite chili in place of doubanjiang (chili bean paste) in yu xiang dishes (pork, eggplant, etc) as is often done in Sichuan, for a lighter alternative or one that is gluten free. These chilies are also featured in dishes like fish stew with pickled cabbage and chilies and pickled-pepper beef noodles. (Here's our family-favorite dish using them.)

These are the chilies for the job whenever a recipe suggests using sambal oelek or, unwisely, sriracha in a traditional Sichuan dish. We mince them up and add to any number of dishes for a little added sour heat—they're welcome anywhere you'd like a little pickled pepper punch.

This is a relatively small bag. The second photo shows the contents of one bag. Remove the stems and chop into pieces or mince. For fewer seeds, run your knife along the length of the chili to squeeze them out before mincing.

Producer: Chengdu Yingyu Food Co. 
Size: 7.76 ounces (220 grams)
Ingredients: water, er jing tiao chili, salt, glacial acetic acid, citric acid, disodium EDTA, sodium D-isoascorbate, sodium dehydroacetate, potassium sorbate, sodium benzoate, nisin, sodium metabisulfite