Introduction to Hongyuan Laojia Spicy & Numbing Fish Seasoning

Hongyuan Laojia Spicy & Numbing Fish Seasoning is a classic compound condiment launched by Qujing City Qilin District Hongyuan Laojia Condiment Co., Ltd., specially created for making authentic Sichuan-Yunnan style spicy and numbing fish. It combines numbing, spicy, savory, and aromatic flavors in one pack, allowing even novice cooks to easily make restaurant-quality spicy fish, making it a hassle-free choice for family dinners and gatherings with friends.
Core Ingredients & Craftsmanship

• Ingredients: Selected local Yunnan chili peppers, Sichuan Dahongpao prickly ash, paired with authentic Pixian broad bean paste, beef tallow, fermented black beans, garlic puree, and more than ten kinds of natural spices. Free of artificial flavors and preservatives, it restores the rich and mellow spicy and numbing taste of Sichuan-Yunnan fusion cuisine.

• Craftsmanship: Adhering to traditional stir-frying techniques, it is slow-cooked through multiple processes to fully stimulate the aroma of chili and prickly ash, resulting in a thick, flavor-locking sauce with rich and layered tastes.
Key Features

1. Authentic Sichuan-Yunnan Flavor: Rich numbing taste without irritating the throat, lingering spiciness without being dry, and strong savory aroma, perfectly replicating the classic flavor of spicy and numbing fish from the Sichuan-Yunnan region.

2. Convenient & Hassle-free: One pack provides all the seasonings needed for the whole cooking process—no additional spices required, so even beginners can master it easily, saving time and effort.

3. Versatile Usage: Besides making spicy and numbing fish, it can also be used for spicy bullfrog, spicy crayfish, spicy hot pot, as well as for mixing noodles and cold dishes, adapting to various cooking scenarios.

4. Genuine & High-quality Ingredients: Visible particles of chili, prickly ash, and garlic puree ensure solid ingredient quality and reliable flavor.
Usage Instructions (Classic Spicy & Numbing Fish Recipe)

1. Prepare Ingredients: Clean and cut the fish into pieces, marinate with salt and cooking wine for 5 minutes; side dishes such as lotus root and green bamboo shoots are recommended.

2. Stir-fry the Seasoning: Heat oil in a pot, sauté dried chili, prickly ash, ginger, and garlic until fragrant. Add the entire pack of sauce and stir-fry over low heat for 1–2 minutes until red oil and aroma emerge.

3. Simmer: Add water or broth and bring to a boil, add side dishes and cook until half done, then add fish fillets and cook until just done.

4. Serve: Garnish with coriander and scallions. For extra numbing and spiciness, add more prickly ash and chili to taste.
Storage Recommendations

Store in a sealed package in a cool, dry, and well-ventilated place. After opening, refrigerate and consume as soon as possible to maintain the best flavor.