I heard that there is a type of chili pepper in Yunnan....in the soup shabu-shabu the soup is spicy...what kind of chili is it called?

It's Shabu Shabu.

Background:

Shabu-shabu is produced in the subtropical mountainous areas of Dehong, Baoshan, Lincang and northern Myanmar in China, with Dehong having the strongest spiciness, and the highest planting area and production. It is said that the local ethnic minorities dry it out and use it for flavoring, and when you eat it, you only need to put it into the soup and shabu-shabu a few times, and the whole pot of soup will be full of spicy flavor. It is then used repeatedly and discarded only when only the pepper stalks are left." This is how the name "Shabu-Shabu-Shabu" came to be. It is also known as "shabu-shabu chili" and "elephant trunk chili" by locals.

Most of the shabu-shabu chili peppers are wild, with low yields, poor adaptability to the environment, and very high requirements for soil, air and other growing conditions, and degradation once planted off-site. It is a rare chili pepper, produced only in some remote mountainous areas of Luxi City among the five local counties and cities in Dehong Prefecture, and in very small quantities.