White pepper is one of the main ingredients of Hunan cuisine. In fact, white pepper is not mysterious. Maybe you haven't heard of it, but it's a household name in Hunan, a big food province in China. Most people in China know this sentence: Sichuanese are not afraid of spicy food, Guizhou people are not afraid of spicy food, and Hunan people are not afraid of spicy food. These three sentences vividly describe the dietary characteristics of the three provinces. From more and more Sichuan restaurants and Hunan restaurants on the street, we can see that the number of people who like spicy food in China is increasing gradually. The shape of white pepper is sharp, yellow and white, and the most common cooking method is dry frying. The fried pepper is a whole piece, and people who don't eat spicy food almost die if they eat it in one bite. Most of the peppers in Hunan are dry goods, which are made of the tips of peppers. Usually, when a large number of peppers are on the market in July and August, fresh peppers are chopped and put into jars for pickling, often with beans and vegetables. Pepper is either used for seasoning or eaten directly. If you eat for a long time, eating other dishes will be boring. The recipes with white pepper mainly include fried chicken gizzards with white pepper, fried bacon with white pepper, fried chicken offal with white pepper, chopped fish head with white pepper, roasted bacon with white pepper and so on.