Spicy degree: ★★★★★★★

There are many pepper varieties growing in Yunnan, such as "Chongtian Spicy", "Xiaomi Spicy", "Xiangbi Spicy", "Flower Daiyu Spicy" and "Lantern Spicy". In Xishuangbanna virgin forest, there is a kind of millet pepper, which is a very important auxiliary material of Dai flavor, and you don't forget to put one in cooking vegetable soup. Xiaomi is very spicy, with the unique aroma of Chili peppers going straight to the forehead.

2. Guizhou Mawei Pepper

Spicy degree: ★★★★★

When people in Guizhou eat Chili, it is both fragrant and spicy, and neither spicy nor spicy incense is allowed. Pepper varieties include Huaxi pepper, Zunyi pepper and Mawei pepper, which are then processed into paste pepper, Zanba pepper, oil pepper, bad pepper, barbecue pepper, firewood pepper, hand-rubbed pepper, minced meat pepper, chicken pepper and lobster sauce pepper. The peppers in Guizhou should have the most varieties, the most ways to eat and the most complete tastes.

3. Hunan chopped pepper

Spicy degree: ★★★★

Go on road trip once passed Xinyu City at the junction of Jiangxi and Hunan, and casually inquired about a food stall in the night market, but he accidentally tasted the best chopped pepper fish head I have ever eaten, which is now cooked and steamed. The chopped pepper was pickled by the restaurant itself, and it was pickled in a traditional old earthenware jar. The two big jars were placed in two kinds of chopped peppers, namely green pepper and red pepper. As soon as the two-color fish head is served, you can tell that the chopped pepper is different just by smelling the fragrance. .

4. Erjingtiao in Sichuan

Spicy degree: ★★

Chengdu, the fourth city of China, is famous for its culture and food. Erjing pepper has a slender pepper horn with a J-shaped hook at the tip. The capsaicin content is over 27%, which is heavy in oil, bright in color, fragrant in taste and moderate in spicy degree. It is a good raw material for processing bean paste. The best red oil used in Sichuan cuisine is also made of these two Vitex negundo, and with the mixture of sesame seeds, the pepper is fragrant and bright red. Husband and wife lung slices, red oil wonton soup, hairy blood curd and boiled fish all need red oil.

Extended data:

The country of origin of pepper is Mexico, and the Indians in Mexico were the first to domesticate pepper. /kloc-At the end of 0/5th century, Columbus brought pepper back to Europe after discovering America, and it spread to other parts of the world, and then it was introduced to China in the Ming Dynasty. Sichuan people call pepper "sea pepper", just as the Ming people called it "fan pepper", which shows that pepper comes from foreign countries. Before pepper was introduced to China, the three spicy spices in China were pepper, ginger and cornus (yes, cornus was spicy). Because the leaves are green and the fruits are red, which is very beautiful, pepper was regarded as an ornamental plant at the beginning of its introduction into China. During the Qianlong period, Guizhou began to eat a large number of peppers, followed by Zhenxiong in Yunnan and Chenzhou in Hunan, which were adjacent to Guizhou. After Jiaqing, it is recorded that the four provinces of Guizhou, Hunan, Sichuan and Jiangxi have also begun to "plant (peppers) as vegetables". After that, pepper became one of the main cooking ingredients in these areas. It is no wonder that spicy food has become an important feature of these provinces' diets today.

References:

Sohu gourmet