There is not much difference in the materials selected between black pepper and white pepper. They are both made from pepper fruits. The unripe pepper fruit will be dried in the sun, and the color of the pepper will become darker, and then ground into powder to become black pepper. White pepper can be obtained by removing the outer skin of ripe pepper fruits, drying them and grinding them into powder. White pepper has a fragrant taste and is mainly used for seasoning and soup; black pepper has a spicy taste and is mainly used for grilled and fried foods.

White Pepper’s famous dishes include Mapo Tofu, White Pepper Stewed Lamb, White Pepper Shrimp, White Pepper Pork Belly Soup, etc. Black pepper has a heavier taste, and dishes that are more suitable for making include black pepper beef tenderloin, black pepper mushrooms, black pepper mashed potatoes, black pepper sauce, etc.

Black pepper is made from immature fruits. Many of its ingredients are easily volatilized under high-temperature cooking, so it cannot be cooked for a long time. White pepper is just the opposite, allowing for longer cooking times. The nutritional value of white pepper and black pepper is also different. White pepper has high medicinal value and has the effect of nourishing the stomach, strengthening the spleen and dispelling cold. Black pepper has low medicinal value and has the effect of strengthening the spleen and kidneys.

White pepper stewed mutton. The refreshing aroma of white pepper can mask the mutton smell, which is one of the biggest features of this dish. When paired with white radish, it can be said to be the most nourishing soup in winter. Wash and peel the white radish and cut into thick slices. Fresh mutton is frozen to remove acid and soaked in cold water to remove blood. Blanch the lamb chops to remove the foam. Then add the white radish and stew together, and add an appropriate amount of white pepper and salt. It will be ready to eat in just over an hour.

Black pepper beef tenderloin. Just the right amount of beef tenderloin, and toppings include onions and bell peppers. Seasonings include black pepper and red wine. Cut the beef tenderloin into slices and pat until tender. Marinate the beef with seasonings such as black pepper, and then marinate the beef with olive oil. Heat the pan and cool the oil. Pour the beef into the pot and stir-fry, add red wine to remove the fishy smell. Dish out after the meat changes color. Return to the pot and sauté the onions until fragrant, stir-fry the beef and bell pepper, and finally sprinkle with black pepper and serve. This dish is a more classic black pepper delicacy. It is completely flavored with black pepper, and the beef produced has a strong aroma.