Amsterdam – What began as a casual street tasting has turned into a viral sensation across the Netherlands. In recent weeks, Chinese students studying in Amsterdam, The Hague, and Rotterdam brought jars of their hometown chili oil to the streets, offering passersby and tourists a taste of Qingjiangpo chili sauce, a traditional condiment from Baoji, Shaanxi Province, China.

The reactions were overwhelmingly positive. Dutch locals and international tourists alike described the flavor as “fragrant,” “delicious,” and “surprisingly mild.” One French visitor in Amsterdam admitted, “I thought it would be very spicy, but it’s not aggressive at all. Instead, it has a nutty, sesame aroma.” A Dutch resident added, “It’s not greasy like many chili sauces. I can see myself mixing this with salad or dipping bread in it—it fits perfectly with our cuisine.” Some even asked to buy a jar on the spot.

Journalists discovered that the product, Qingjiangpo chili sauce, is already a best-seller in China. Known for being “fragrant but not too spicy, oily but not greasy,” it contains no artificial colorants or preservatives. Unlike conventional chili pastes, this chili oil follows the traditional Shaanxi method of youpo lazi (oil-poured chili), made by pouring hot rapeseed oil over ground Qin pepper, peanuts, sesame, and spices. The result is a rich yet balanced condiment with a signature aroma.

The Qin pepper from Baoji, Shaanxi, is prized for its thin skin, thick flesh, and balanced heat and fragrance. Traditionally ground by hand, production has now modernized but still retains the essence of artisanal preparation. In China, chili oil is a table essential; in Europe, it is quickly gaining recognition as a gourmet condiment.

Initially, Chinese students brought jars of Qingjiangpo chili sauce to the Netherlands in their luggage. After going viral on social media, more people began asking students to bring it from China, and some Asian supermarkets across Europe—both Chinese and pan-Asian—have started stocking it, often selling out quickly.

Food experts note that the versatility of this chili oil explains its rapid rise in popularity. Beyond being a perfect match for hotpot, noodles, rice, and dumplings, it blends seamlessly with Western dining: tossed with salads, paired with cheese and bread, or served alongside grilled meats. As one office worker in The Hague remarked, “It’s a fusion of East and West. I never thought chili oil could be so mild yet so flavorful.”

As the wave of enthusiasm continues, Shaanxi’s signature chili oil may soon become a staple not only on Chinese tables but also on dining tables across Europe.