2. Erjingtiao: produced in Sichuan, with moderate spicy degree, rich fragrance and excellent color enhancement effect. It is the most useful dried pepper in China's kitchen.
3, Sichuan Qixing pepper: the fruit is small, the skin is thin and the meat is thick, not only the spicy taste is high, but also the fragrance is sufficient. It is one of the rare dried peppers that can be fragrant, spicy and colorful at the same time.
4, Chongqing Shizhuhong: bright red skin, smooth surface, thin skin, thick meat, few seeds and outstanding spicy taste. It is most suitable for boiling red oil and frying hot pot bottom material.
5. Guizhou bullets: small size, high spiciness, full fragrance and bright color. Because of its long-lasting taste, dried bullet peppers are often used to make spicy dishes, such as stir-fried dishes, spicy vegetables, Chili powder or red oil.
6. Qin pepper: also known as seven-inch red, it is a specialty of Shaanxi. Slender and with obvious wrinkles on the surface. Although the spicy degree is low, it has a strong taste. The oil pepper in Shaanxi cuisine is made from this kind of dried pepper.