Er jing tiao

rdf:langString Er jing tiao

rdf:langString Èr jīngtiáo

rdf:langString 二荆条

rdf:langString 二荊條

rdf:langString Er jing tiao (simplified Chinese: 二荆条; traditional Chinese: 二荊條; pinyin: Èr jīngtiáo) is a variety of chili that is most common in Sichuan cuisine of China. The chili is typically shaped like the letter J and is between 5 and 6 inches long. This chili is known for its deep color and robust fragrance, and is often used in chili oil for that reason. It is also a major ingredient for many famous chili sauce products, such as the thick broad-bean sauce doubanjiang. It has a spicy and salty flavor which is used in combination with noodles or rice. It has a long history in Chinese cuisine and has gained popularity over time. It's easy to find in traditional authentic Sichuan cuisine, whether in a restaurant or home kitchens. Er jing tiao's taste is different from common types of chili; its taste and smell are slightly spicier. Its colors change from green to red as time passes. They are also eaten as a fresh vegetable seasoned with salt and soy sauce as well as preserved as a salted and (lacto-)fermented chili condiment known as (duò jiāo 剁椒, lit. 'chopped chili'). Harvesting time is usually from early May to October.