Introduction to Dian Sao Roasted Pickled Chili

Dian Sao Roasted Pickled Chili is a signature condiment from Dehong, Yunnan, crafted by combining traditional Dai ethnic craftsmanship with modern production methods. It delivers a harmonious blend of smoky char, sourness, spiciness, and umami.

• Key Ingredients
It uses fresh local bird's eye chilies and tree tomatoes from Dehong, paired with Dai-specific natural spices such as lemongrass and garlic. The chilies are roasted over charcoal until their skins blister, releasing a unique smoky aroma, then fermented and pickled to preserve the original flavors of the ingredients.

• Production Process
Following the ancient three-step method of roast, soak, and cure:

1. Chilies are slow-roasted over charcoal until their skins blister.

2. They are then soaked and fermented in traditional Dai sour brine jars.

3. Finally, they are seasoned with a proprietary blend of spices and salt, then sealed for preservation. No preservatives are added; freshness is maintained through natural fermentation and high salt content.

• Flavor Profile
The initial smoky char from the charcoal roasting gives way to a vibrant interplay of fresh chili heat and fermented sourness, creating a rich, layered taste. The spiciness is moderate, balanced with a subtle tang—bold enough to capture the wild spirit of Dai cuisine yet mild enough for everyday meals.

• Serving Suggestions

Use directly as a dipping sauce for grilled meats, rice noodles, and fried foods.

 Add to stir-fries, braised dishes, or soup bases to infuse a smoky, sour-spicy depth.

 Elevate cold salads (e.g., cucumber, wood ear mushrooms) for an instant flavor boost.

• Brand Background
"Dian Sao" is a local food brand from Dehong, specializing in ethnic condiments from Yunnan’s border regions. The brand upholds the principle of "traditional craftsmanship, local ingredients," making its products a staple for lovers of Dai-style flavors.