This Cuihong Sichuan Red Chili Crunch* came from Amazon, where we just happened to stumble across it. Preliminary information was confusing but we decided to get it anyway. We thought the $9.80 paid for a 7.05oz. jar seemed reasonable. That asterisk after the "crunch" we'll get to in a minute.
The characters read: 红 "hóng, red, chili", 油 "yóu, oil", 拌 "bàn, mix, for mixing", 菜 "cài, vegetable", 料 "liào, seasoning, condiment". Our research indicates the product is intended as a topping for cold salads or noodles.
Main Flavor Elements
- Chili
- Ginger
- Garlic
- Sesame
- Sichuan peppercorn
Snapshot
- Base oil(s): Rapeseed
- Solids to oil ratio: Medium
- Flavor Enhancer: IMP,GMP
- Potential allergens: Sesame
- Storage: Store in a cool, dry place away from direct sunlight.
Our Impressions
- Heat level: Moderate
- Texture: Soupy
- Saltiness: Low (246mg. per 16gm.)
The first thing we noticed when we went to stir it up, besides the somewhat lower than expected solids-to-oil ratio, was how chunky it wasn't. The oil is a deep red color, but it's from chili powder, not chili flakes, of which none are listed. There are solids in the way of sesame seeds, garlic, scallion and perhaps ginger, but they are mostly soft, puzzling for a product that the vendor calls a "chili crunch". A good deal of the non-oil ingredients appear in the form of a dark sediment.
Coincidentally, online reviews also complain about the missing "crunch", and we've come to think that the word was added to the Amazon description when it didn't necessarily apply.
Some other online vendors call this one "Red Hot Chili Sauce" or "Mixed Ingredient Red Chili Oil", the latter of which seems to be a somewhat literal rendition of the main verbiage on the jar, similar to our translation above.
Lack of actual crunch aside, we did like the flavor. The aromatics blend nicely, with the ginger presenting forwardly. In combination with the other ingredients, it gives the impression of lemongrass. The citric acid brings a brightness, and we're assuming it may be a stand-in for Chinese black vinegar. There's just enough Sichuan peppercorn to bring some heat and that numbing effect for which it's known.
We decided to take the tasting a step further and mixed a teaspoon or so into about a half cup of warm rice. The flavor just kind of bloomed, and for a moment we forgot all about the lack of crunch.
Anyway, if you can forgive the lack of texture (or the perhaps deceptive description of it), the flavors here work really well, and in a not-overpowering way.
Some Other Caveats
Now for a minor complaint. The jar we received was dated like many Chinese products, not with an expiration date, but with a date of production. There will typically be a statement to use or consume by anywhere from a year to 18 months from that date. The jar we received in April 2026 was dated June 2025. A such, that left us with only two months remaining of the stated 12 month shelf life. Any closer, or past that date, obviously, and we would normally file a dispute with the vendor for a refund.
This one was a real puzzler re: ingredients. Were the discrepancies we found old vs. new formula, or Chinese vs. export formula? Or were they flat out wrong in some cases? We know there was an update to the packaging, as what we received did not match the image of the jar in the listing. Heck, different exporters can't even agree on what to name it. We must ultimately settle on what the label on the jar we received says, and just issue a caveat that you should check the jar you purchase before consuming.
Ingredients
Rapeseed oil, chili powder, sesame, salt, garlic, ginger, scallion, Sichuan peppercorn, sugar, spices, culinary herbs, disodium 5'-ribonucleotide, citric acid.
More Information
Brand: Sichuan Cuihong Food Co., Ltd.
Style: Chili oil
Price Paid: $9.80 / 7.05oz.
Country of Origin: China
Manufacturer website: https://www.sichuancuihong.com/freely/25/16.html
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