Deng Long Jiao Lantern Chili

  Deng long jiao, or lantern chilies, are fat and round and moderately hot. These are grown in Guizhou Province, China's chili capital, and they are deep-red, fresh and fragrant. Lantern chilies are used to bring a visual wow to dishes such as dry pot and Chongqing chicken (la zi ji). Some Sichuan chefs, such as video star Chef Wang, use them in their mix of chilies for chili oils, due to both their fragrance and coloring ability.  Here is our chili lineup, in order from mildly hot to very hot (if you're looking for super or explosively hot, shop for Thai or Indian chilies): Xinjiang zong jiao (wrinkled chili) Er jing tiao Deng long jiao (lantern chili) Guizhou tiao zi jiao  Facing heaven zi dan tou Xiao mi la The Chinese prize the fragrance and coloring ability of chilies as much as the heat, so cooks tend to combine chilies in order to draw from the best qualities of each and create distinct flavor profiles. Er jing tiao, deng long jiao and zi dan tou have the most pigment and str