Chili Oil Dipping Bowl (Yóu Dié)
油碟 · yóu dié
My uncle in Chengdu’s Jinjiang District kept a glass jar of chili oil on his dining table year-round. For hot pot, he’d spoon two tablespoons into each small bowl, then add raw scallion, a pinch of toasted Sichuan peppercorns, and a splash of light soy—never cooked, always alive.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- Sichuan chili oil (with sediment)红油（带油渣）🏮 asian120 ml
- Sichuan peppercorns, toasted and ground花椒（焙香后碾碎）🏮 asian3 g
- scallion greens, finely chopped小葱绿段（切细）🛒 local25 g
- light soy sauce生抽🏮 asian10 ml
- Chinese black vinegar陈醋🏮 asian5 ml
Sichuan chili oil (with sediment): Look for ‘Sichuan chili oil’ with visible red sediment (crushed chilies & spices). Sub: ¾ cup neutral oil + 2 tbsp gochujang + 1 tsp smoked paprika (for depth).
scallion greens, finely chopped: Use only green parts—they stay crisp and aromatic longer than white.
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Instructions
1In a small skillet over medium-low heat, toast Sichuan peppercorns for 1–2 minutes until fragrant and slightly smoky—do not brown.
小火焙香，闻香即停
🔍 Look for Medium-low 1–2 分钟 · 1–2 minutesVisual: 花椒粒微膨，呈哑光棕褐色Peppercorns plump slightly and turn matte brown
You know it's right when: 空气中弥漫柑橘清香与麻感Aromatic, citrusy, numbing scent fills the air
2Transfer toasted peppercorns to a mortar or spice grinder. Grind to a coarse powder—do not overgrind into dust.
粗磨保麻香
🔍 Look for 研磨20秒 · 20 seconds grindingVisual: 可见灰褐色种皮碎屑的颗粒感Granular texture with visible flecks of gray-brown husk
You know it's right when: 麻香更锐利、更集中Aroma intensifies and becomes sharper
3In a mixing bowl, combine chili oil (including sediment), ground Sichuan peppercorns, scallions, light soy sauce, and Chinese black vinegar. Stir gently with chopsticks for 30 seconds.
轻搅30秒，防葱出水
🔍 Look for 30 秒 · 30 secondsVisual: 红油均匀裹住葱花，表面无清油析出Red oil coats scallions evenly; no pooling of clear oil on surface
You know it's right when: 葱花保持鲜绿，不发暗或半透明Scallions remain vibrant green, not dull or translucent
4Let sit undisturbed for 3 minutes. This allows the Sichuan peppercorn’s numbing oil to infuse the mixture.
静置释麻
🔍 Look for 3 分钟 · 3 minutesVisual: 表面泛微光；葱花略显油润Surface develops faint shimmer; scallions appear slightly glossy
You know it's right when: 尝一滴，舌尖已初感微麻Numbing sensation begins on tongue tip when tasting a drop
5Give one final gentle stir. Serve immediately—this dip is best within 30 minutes of mixing.
即调即食，风味最鲜
🔍 Look for 即刻 · immediatelyVisual: 均一铁锈红色，浮有翠绿葱点与深色油渣Uniform rust-red hue with floating green specks and dark sediment
You know it's right when: 初闻是辣，继而是柑橘麻香，最后是醇厚酱香First whiff delivers heat, then citrusy numbness, then savory depth
Tips
- · Never refrigerate—chili oil solidifies and loses aroma.
- · Toast Sichuan peppercorns in batches; they lose potency fast once ground.
- · For extra richness, add ½ tsp sesame oil—but never substitute for chili oil base.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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