Jiangxi people don't like to show off when they eat spicy food, but they are used to it. On our dining table, we see a piece of red, and there may be four or five kinds of peppers in each dish. You only know that the spicy chicken in Sichuan cuisine is eaten by picking chicken pieces from dried peppers. When I was a child, I cooked spicy fried snail meat, which was full of Huang Chen peppers and green and red peppers. I really want to choose the spiral meat of Chili. For every wandering Jiangxi person, all kinds of peppers, Chili sauce, Chili cakes and spicy tofu brought home during the Spring Festival are nostalgic feelings.

Go back to my hometown in Jiangxi every year and find a small restaurant on the street. I have a voice saying to the proprietress, "Stir-fried meat with Chili, less Chili, chili scrambled eggs, minced Chili, stir-fried Chili with lobster sauce, and a bottle of snow brocade. The local peppers bring deep greetings to your hometown. Then, the spicy red pepper brings fresh and unforgettable experience to your taste buds. After that, the chef fried the meat with high temperature and a bit hot mouth. When he bit it, the oil star bloomed on his tongue.

A sip of snow brocade beer is still a little spicy. Xianla is like the eighteen palms of a dragon. This is a pure outflow action. As long as you dare to use chopsticks, you should be prepared to be spicy to the insides. Like Jiangxi pepper, the northern hell magic sounds ordinary, but its internal work process. At first it didn't know, but the spicy taste was like the palm of a top expert. After completion, people will pour 10 bucket of 2L tap water. Jiangxi people not only eat peppers, but also produce them.

The main export products of China Chili are dried Chili, Chili powder, Chili oil, Chili oil, Chili sauce and canned Chili. Japanese peppers are 90% from China, 50% from Korea and 30% from China.