In addition to peppers, Tujia people especially like to eat waxy, sour and pickled vegetables.
To make cold dishes, we must first prepare spice powder such as salt, pepper and pepper. Then spread it evenly on the fresh meat of animals, put it in the pot for three to five days, finally hang it up and smoke it with wet firewood until it is yellow. Flavor dishes made with wax include bacon, mutton, beef, dog meat, trotters, sausages, liver, tofu and blood tofu. Usually it is stewed or fried, which is delicious.
Sauerkraut is mainly made by carefully seasoning the meat of various vegetables or animals, putting it into a brine porcelain jar, and fermenting it in vacuum to produce a unique sour taste. Common recipes include sauerkraut, sour radish, pickled vegetables, sour peppers, sour beans, sour wild vegetables and so on. The eating method is generally fried or eaten directly without frying.
Pickling recipes are relatively simple to make. Generally, vegetables are put into boiled water with salt, then pressed with a wooden cover and eaten two days later. Common recipes include pickled pepper, pickled radish, pickled bean vegetables, pickled vegetables, pickled cabbage and so on. Although it is simple to make, it has a unique taste.
In addition to spicy, waxed, sour and pickled recipes, Tujia home cooking also includes: miscellaneous dregs, pumpkin soup, bitter melon soup, sweet potato vermicelli, shrimp soup, rice tofu, steamed meat, three pot heads, braised pork, stewed chicken with stone ears, boiled tofu with loach, suoxi fish and so on. In addition, there are some wild vegetables, such as rice (Leigonger), wild Ge Fen, bracken, lily, Toona sinensis bud, wild celery, wild vegetable feet (mostly born in paddy fields), mawangku, cotyledons of mushrooms, juice roots, Coprinus comatus, oil mushrooms, Cunninghamia lanceolata, wild fungus, ginger and so on.
As for why you like spicy food-it may be due to customs and geographical location.