Deng long jiao, or red lantern chilies, are fat and round and moderately hot. Freshly harvested, these are deep-red and soft to the touch. They are used to bring a visual wow to dishes such as dry pot, hot pot and Chongqing chicken (la zi ji). As with all dried chilies, the heat is controllable: Leave chilies whole for less heat, cut them in half and include the seeds in your dish for maximum heat.
Most chili peppers sold and eaten in Sichuan nowadays come from southern provinces including Guizhou and Yunnan, which are warmer and less industrialized. These chilies grown in Guizhou go direct from farmer to our supplier in Chengdu for processing and packaging, and meet strict U.S. safety standards. We recommend keeping them in the freezer for optimal long-term storage.
Source: Grown in Guizhou Province, processed in Chengdu, Sichuan
Size: 4 ounces (115 grams); 4 1/2 cups by volume