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Sichuan Dipping Chilies (Gan Die)
$13
Dip, Sprinkle or Cook
This irresistible blend of chilies, Sichuan pepper, nuts and other spices is called gan die in Mandarin, meaning dry dish, but a better translation for this condiment in English is chili dip or dipping chilies. It is a spicy, nutty and tingly condiment with just the right amount of umami and heat.
Dipping chilies make a frequent appearance in Sichuan, served as a dry dip with Sichuan hot pot. It is also sprinkled on and served alongside Sichuan-style shao kao BBQ. We've seen it served on the side with finger foods like cured meats, a plate of roasted whole new potatoes and fried snacks.
Though it's usually eaten as a dip, feel free to sprinkle it on fresh fruit, raw vegetables and popcorn as you might Mexican Tajin. Or employ it as a seasoning when roasting and grilling foods.
We tasted many a Sichuan-made formulation for this dip, and not all are created equal. We held out until we found one that stands out! A good gan die is one that tastes great licked straight off your fingers. Made for us in small batches in Chengdu, this one is nicely spicy, but not too hot to enjoy in generous amounts.
A Note on MSG: Monosodium glutamate has been used for decades in Chinese products and recipes. MSG is simply the salt form of glutamic acid, an amino acid that stimulates umami receptors on the tongue. Because it contains 60% less sodium than table salt, many chefs use it to intensify flavor while dramatically reducing salt content in their dishes. That is why you will find a small amount of MSG in some traditional Chinese products and Mala Market-branded sauces.
