There is not much difference between black pepper and white pepper in terms of the ingredients chosen, both are made from the fruit of the pepper. By drying the unripe pepper fruits in the sun, the color of the pepper will become darker, and then it will be black pepper when it is subsequently ground into powder. White pepper is obtained by removing the outer skin of the ripe pepper fruit, drying it in the sun and grinding it into powder. White peppercorns have a light flavor and are mainly used for seasoning and soups; black peppercorns have a pungent flavor and are mainly used in roasted and fried foods.

Famous dishes with white pepper include Mapo Tofu, Braised Lamb with White Pepper, White Pepper Shrimp, and White Pepper Pork Belly Soup. Black pepper has a heavier flavor and is better suited for dishes including black pepper beef tenderloin, black pepper portobello mushrooms, black pepper mashed potatoes, and black pepper sauce.

Black pepper is made from unripe fruit, and many of its ingredients tend to evaporate under high-temperature cooking, so it cannot be cooked for long periods of time. White pepper is just the opposite and can be cooked for long periods of time. The nutritional value of white and black peppercorns is also different. White pepper has a higher medicinal value, with the effect of stomach, spleen and cold. Black pepper has a lower medicinal value, and has the effect of strengthening the spleen and kidneys.

White pepper stewed lamb. With the white pepper's clear flavor can cover the lamb's stink, is one of the biggest features of this dish, in with the white radish, can be said to be the most nourishing soup in winter. Wash and peel the white radish, and cut thick slices. Fresh lamb frozen and drained, soaked in cold water to remove blood. Blanch the lamb chops to remove the foam. Then add the white radish and simmer together with the appropriate amount of white pepper and salt. It can be served after an hour or so.

Beef Tenderloin with Black Pepper. Beef tenderloin is moderate, and the ingredients include onion and persimmon pepper. Seasonings include black pepper and red wine. Cut the beef tenderloin into slices and pat them loose, marinate the beef with seasonings such as black pepper, followed by marinating the beef in olive oil. Heat the pan and cool the oil. Add the beef to the pan and sauté, adding the red wine to remove the odor. When the meat is browned, remove from the pan. Restart the pan and sauté the onions, add the beef and the persimmon peppers to the pan and stir-fry, and finish with a sprinkle of black pepper to serve. This dish is a more classic black pepper cuisine, completely flavored with black pepper to produce a strong flavor of beef.