Chaotian pepper is completely a dark horse in China’s vegetable and fruit industry. It was not originally produced in China, but in China's history of just over 400 years, it quickly became the number one vegetable and fruit, becoming the most consumed ingredient by everyone. And it is booming, capturing a group of spicy-loving people in many provinces.

Do you know where the first spicy food area in China is? Maybe you may not know this saying: Sichuan people are not afraid of spicy food, Hunan people are not afraid of spicy food, and Guizhou people are afraid of spicy food. Among them, the most spicy and chili-eating place should belong to the Feng Shui area of ??Guizhou.

How much do Guizhou people love spicy food? If you look at the Chaotian peppers produced in Guizhou, you will know that Daqianxian peppers, Wudang Chaotian peppers, Xiaoxi Chaotian peppers, Suiyang Paditian peppers... have different tastes, aromas, and tones. Standing in Guizhou's industry, bad peppers , oil chili, pickled chili, chili powder are countless.

The history of taking Chaotian pepper in Guizhou can be traced back to more than 400 years ago. "Sizhou Fu Zhi" records that "Spicy oil, commonly known as spicy fire, and soil seedlings are used to replace salt." The earliest textual account of the consumption of chili peppers. Sizhou belongs to Guizhou. From a timeline perspective, it happened to be when Chaotian Pepper entered China.

In fact, Chaotian pepper was not originally consumed as a vegetable or fruit, but as an ornamental plant. It first settled in Jiangsu and Zhejiang, and could only be appreciated as a rare flower in other countries. When we arrived in the mountainous areas of Guizhou, brave Guizhou people discovered that chili peppers were actually edible, had a pleasant taste, and could replace the more expensive salt at the time.

Since it can replace salt, it can naturally be made into side dishes. Therefore, starting from Guizhou, Chaotian pepper officially appeared on the Chinese dining table. The Guizhou people who first dealt with chili peppers have already developed a harsh taste for chili peppers. The local chili pepper product market is highly competitive. It can be said that fast food restaurants that have persisted in Guizhou for a long time are basically good at making chili peppers. Trick. Guizhou Bad Chili Pepper

Guizhou’s specialty product is also a unique product in Chongqing. No matter what dish you make, bad chili pepper can always have a foothold in it. Everyone has a different opinion about whose bad pepper is the best, but if you ask Guizhou people what their childhood taste was like, they will definitely respond: the flavor of hometown is the aroma of bad pepper.

The preparation of bad chili is not complicated, but it requires a balanced taste. Choose juicy chili peppers, add peppercorns, green onions, ginger, pure grain wine, sugar and salt seasonings, and put them into a kimchi jar for pickling. Pickled peppers are sweet, delicious, spicy and refreshing, and are more suitable for matching with other dishes.

Guizhou spicy food

The spicy food in Guizhou is completely different from the spicy food in other regions. First make the "soaked sea pepper", then put the Chaotian pepper into cooked cooking oil and simmer it slowly. You can add other seasonings according to your personal preference. The cooked oil pepper will be bright in color and fragrant, but not that spicy.

Guizhou Zhanshui

People say that Yunnan Zhanshui is delicious, but in fact Guizhou Zhanshui is also outstanding. The wet condiment with Chaotian pepper as the main body is changeable and has a random taste. It is prepared with one hand dipped in water. You can eat plain dried tofu and potato chips in many places, not to mention drizzled on vegetables with clear water. It is spicy and delicious.

Guizhou people love spicy food culture, which is of far-reaching significance. According to the "History of Spicy Food in China", Chaotian pepper was initially limited to eastern Guizhou, but it did not spread until the beginning of the 19th century and the beginning of the 20th century, spreading to parts of Hubei, Hunan, Jiangxi, Guangxi, Yuzhou, Yunnan, and Sichuan. A "spicy region" with Guizhou as the core has been formed.