Zunyi Spice—Pickled Chili Peppers

◎贵州省遵义市绥阳县绥阳中学 蔡明伟 指导教师：高菲菲

Almost every Guizhou people has a memory associated with chili peppers.As a famous producer of chili peppers in China,Zunyi produces peppers with a red color,strong taste,and strong fragrance,which earns it the reputation of “the Capital Pepper City”.

What makes Zunyi peppers impressive is the wide variety of methods for processing and eating chili peppers by the locals,something that other regions can never think of.It seems that Zunyi people are more picky(挑剔的) about how they use peppers.Based on the flavors,Zunyi peppers can be divided into different categories: Oil Spicy(油辣),dried chili peppers ground(磨碎) into a paste(酱) with garlic and ginger,then cooked in boiling oil;Pickled Spicy(糟辣),fresh chili peppers chopped into pieces and then stored in a sealed clay jar;Burnt Spicydried(糊辣),chili peppers burnt over charcoal fire or woodfire and crumbled by hand;Charcoal-roasted Spicy(炭烧辣),fresh chili peppers roasted over charcoal fire,peeled,torn,etc.Regardless of what ingredients they are paired with,Zunyi chili peppers can always create an amazing taste.

Among them,pickled chili peppers,famous for their sour and spicy flavor,are particularly popular in Zunyi.They are not too spicy nor too sour.Almost every family in Zunyi prepares a jar of them every year.Its preparation is very simple too.First,choose fresh red chili peppers with thick flesh and not too much spiciness,wash them,remove the stems,and dry them.Then put fresh ginger,garlic and peppers together into a wooden basin,chop them into approximately 5 mm cubes using a specially made cleaver(宰刀),add a certain proportion of salt and white wine,and finally store them in a sealed clay jar,ensuring no air leakage (泄露).After a month,a jar of crispy,sour,and spicy pickled chili peppers is ready.They can be used to make pickled spicy fish,pickled chili hotpot,and pickled chili fried rice,etc.

As the soul of Guizhou cuisine,pickled chili peppers will never be left out on the dining tables of Zunyi people.