Chuan Wa Zi Chili Oil Sauce (川娃子 油潑辣子) – 230g

Authentic Sichuan chili crisp from one of China's most beloved regional condiment brands. Chuan Wa Zi's 油潑辣子 (Yóu Pō Là Zi — literally "oil-splashed chili") is the real deal: fiery chili flakes, crunchy fried garlic and shallots, toasted sesame seeds, and fragrant Sichuan peppercorns, all suspended in rich aromatic oil. Complex, deeply savory, spicy, and utterly addictive.

Product Details

• Net Weight: 230g
• Country of Origin: China
• Brand: Chuan Wa Zi (川娃子) — authentic Sichuan condiment brand
• Key Ingredients: Chili flakes, fried garlic, fried shallots, toasted sesame, Sichuan peppercorn, aromatic oil

What Makes This Different

• 🌶️ Authentic 油潑辣子 style: The classic Sichuan technique of pouring hot oil over chili flakes and aromatics — not just heat, but layered fragrance and depth
• 🧄 Crunchy texture: Fried garlic, shallots, and sesame seeds add irresistible crunch that clings to noodles, rice, and dumplings
• 🌶️ Sichuan peppercorn (花椒): The signature numbing-aromatic kick that sets authentic Sichuan chili oil apart from generic hot sauce
• 🍮 Deeply savory (umami): Complex enough to transform a simple bowl of noodles or rice into a full-flavored meal

How to Use

• 🍜 Noodles: Toss with cooked noodles, soy sauce, and a drizzle of sesame oil for instant dan dan-style noodles
• 🥟 Dumplings & wontons: Mix with black vinegar (1:1) and a touch of soy sauce for the classic dipping sauce
• 🍚 Rice & congee: Drizzle over steamed rice or congee with a fried egg for a quick, satisfying meal
• 🥚 Eggs: Spoon over fried or scrambled eggs for a Sichuan breakfast upgrade
• 🥦 Stir-fries & vegetables: Add towards the end of cooking for heat, aroma, and crunch

💡 Pro tip: Start with ½ teaspoon and build up — the heat and numbing sensation develop as you eat. Stir well before each use to distribute the crunchy bits evenly.

Note: This is a food product. Contains chili, sesame, and alliums. Consumers with dietary restrictions should carefully read the actual package before consuming.