Facing-heaven chilies (“Chaotian jiao”): These chilies are named for their upright growth habit, with the peppers pointing towards the sky. They are versatile chilies, used both fresh and dried, and are known for their moderate heat and fruity flavor. Facing-heaven chilies are often used in stir-fries, sauces, and pickled dishes. Some specific varieties of facing-heaven chilies include “Man Tian Xing” (Stars in the Sky) chili, which is small, slender, and grows upright, and is considered a type of “Xiao Mi La” (little rice chili).  

Little rice chilies (“Xiao Mi La”): These small but mighty chilies are known for their intense heat and vibrant red color. They are often used in small quantities to add a fiery kick to dishes. Little rice chilies are a key ingredient in many Guizhou chili sauces and pastes.  

Lantern chilies (“Denglong jiao”): These chilies get their name from their shape, which resembles a Chinese lantern. They are mild chilies with a slightly sweet flavor, often used for their vibrant red color and visual appeal in hotpots and stews.  

Pearl chilies (“Zhu Zi Jiao”): These round chilies are similar in shape to a cherry pepper. They are mild chilies with a slightly tangy flavor, often used in pickles and preserves. Pearl chilies are also used in some stir-fries and sauces, where they add a subtle heat and a touch of acidity.  

Bullet chilies (“Zi Dantou La Jiao”): These small, conical chilies are named for their resemblance to a bullet. They are moderately hot chilies with a slightly fruity flavor, often used in stir-fries and sauces. Bullet chilies are also used in some pickled dishes and chili pastes.  

Two stripes chilies (“Er Jing Tiao”): These long, slender chilies are a staple in Sichuan cuisine but are also grown in Guizhou. They are known for their moderate heat and slightly sweet flavor, making them versatile chilies for various dishes. Two stripes chilies are often used dried and then added to stir-fries, sauces, and hotpots.  

Chicken claw chilies (“Ji Zhua Jiao”): These extra-long, wrinkly chilies are grown in Dafang, Guizhou, and are known for their unique appearance and flavor. They are moderately hot chilies with a slightly sweet and smoky flavor, often used in stir-fries and sauces. Chicken claw chilies are also rumored to be the original chilies used in Laoganma chili oil, a popular condiment throughout China.  

Old mountain chilies (“Lao Shan Jiao”): These traditional chilies are known for their high pungency and thin, dry flesh. They are often used to make “ciba la jiao” (糍粑辣椒), a Guizhou specialty where dried chilies are reconstituted and then pounded into a paste. Old mountain chilies are also used in various stir-fries, sauces, and hotpots.