What are the ubiquitous dried red chiles (2 to 3" or so in length, fairly straight, not curved, and slightly flattened) found in Chinese and Szechuan dishes?

Are they japones chiles?

Some are. There are other similar varieties used as well: one that is a de árbol variety, another that is a cayenne, another that is a mirasol (though one does not see those here much).

Hot peppers are not found in 'Chinese' dishes (if I may put a finer point on the question); they are found in just two of the eight major cuisines of China, Hunan and Szechuan, and probably only one or two of the numerous sub-cuisines (southern Fujian is the only one I can think of though and, still, they are not frequently used there).

In restaurants here I have seen all those I've noted--but have also rather often seen one or another of the Thai chilies. Those are characteristically longer and proportionately narrower than the others mentioned.

I don't think the ones I have are de árbols or cayennes, and definitely not the Thai chiles that I'm familiar with. I picked these up at an Asian market and didn't see any other choices, so it must be the most common variety, which I'm assuming is the Japones.

I've done a little further looking. I see that Sweet Freedom carries Japones (no photo), but here is a photo:

http://www.purcellmountainfarms.com/Japones%20Chiles.htm

I found this interesting about the Mirasol chiles:

The mirasol chiles are also called guajillo chiles and they have a special flavor, which is maintained even if they are dried. Fruity and berrylike.

Chile- and food-pairing would make a book in itself. Thanks for the information!

I remember a time when there wasn't a dried chile to be found in Atlanta. Times have changed.

Rita

Rita, that is quite a website. What do you order from this supplier?

I purchase Japones Chiles at Wall-Mart in the produce section. They also have other types. Then dried more in a slow oven on a drain rack. Then processed in a coffee grinder. If using a oven watch it close.

Steve, I haven't ordered from Purcell Mountain Farms -- I was just looking for a photo and came across it. I'll have to look a little closer.

Joel, that sounds like an efficient approach to processing dried chiles. Storing the bulk of the powder airtight in the freezer, or FoodSavered, would keep it fresh. I usually do small batches as I need them plus a little extra that might last a week or two so that the flavors don't get stale. It would save a lot of time and trouble doing the whole package at once!