Chili oil (Chinese làyóu, 辣油 or 红油 hóngyóu, "red oil") is an infused seasoning oil made by pouring hot oil over dried red chilli and spices so their colour, heat and fragrance bleed into the fat. Unlike the chunky chili crisp, classic Sichuan chili oil is a smooth, clear, deep-red oil — the flakes are strained out or left to settle — drizzled over cold dishes, noodles, dumplings and wontons to add glowing colour, gentle warmth and a toasty chilli perfume rather than crunch.