Made by infusing ripe red chillies in soybean oil, yielding a red-hot fragrant seasoning adding a delightful taste and distinct flavour to any dish. A key ingredient in Sichuanese cuisine, it features in a number of classic dishes such as hot-and-numbing chicken slices or dan dan noodles. A versatile condiment, it can be added to stir-fries, used in salad dressings or served as a dipping sauce to accompany dumplings and noodle dishes.