White pepper is one of the main ingredients in Hunan cuisine. In fact, white pepper is not mysterious, maybe you have not heard much about it, but in Hunan, China's major food province, it is a household food. Most people in China know the saying: \"Sichuan people are not afraid of spicy, Guizhou people are not afraid of spicy, Hunan people are afraid of not spicy. \" These three sentences vividly describe the local dietary characteristics of the three provinces. From the increasing number of Sichuan and Hunan restaurants in the streets and alleys, we can see that the number of people with spicy tastes in China is gradually increasing. White chili peppers are yellowish-white with a sharp tip, and the most common cooking method is dry frying, in which the chili peppers are fried in whole strips, so that a person who does not eat much spice will almost die if he takes a bite of it. Most of the chili peppers in Hunan are dried and made from the tips of the chili peppers. Usually in July and August when chili peppers are on sale in large quantities, the fresh chili peppers are chopped up and put in a jar to pickle, and often put on the beans, vegetables and so on to pickle together. Made of chili peppers or as a material, or directly eat, long-term consumption, and then eat other dishes are tasteless.