roui

Roui, also known as rui or "red oil" in Chinese cuisine, refers to a flavorful and aromatic condiment made from chili peppers and oil. The primary ingredients are typically dried chili flakes or whole dried chilies that are infused into hot oil. This process extracts the capsaicin, the compound responsible for the heat, along with the chili's distinct flavor and vibrant red color.

The preparation of roui can vary. Some recipes involve simply pouring hot oil over chili flakes, while others simmer the chilies in the oil at a lower temperature to achieve a deeper infusion. Additional aromatics are often added to enhance the complexity of the roui. These can include ingredients like garlic, ginger, Sichuan peppercorns, star anise, cinnamon, or bay leaves. The spices are usually fried in the oil before the chilies are added, or added alongside them.

Roui is a versatile condiment used in a wide array of East Asian dishes. It can be drizzled over noodles, dumplings, steamed buns, or rice. It's also commonly incorporated as an ingredient in stir-fries, marinades, and dipping sauces, adding both heat and a rich, savory depth. The specific flavor profile of roui can range from intensely spicy to mildly warm, with subtle notes from the accompanying spices. Its popularity stems from its ability to elevate simple dishes with a burst of flavor and color.