Hot Peppers for Food
Foreigners who reside in China for a long time have to know there are eight major schools of China's culinary art, and also the Sichuan cuisine could very well be typically the most popular one for that special flavor of hot peppers. While it began with Sichuan Province of western China, Sichuan cuisine, called Chuan Cai in Chinese, enjoys a global reputation for being spicy and flavorful. The highly distinctive pungency just isn't its only characteristic. In fact, Sichuan cuisine has a selection of flavors and various methods of cooking, featuring the flavors of hot, sweet, sour, salty, or tongue-numbing. The hot peppers play an important role inside the Sichuan cuisine. Sichuan dishes contain Chengdu, Chongqing and vegetarian dishes. Masterly used putting them to use are sauteing, stir-frying without stewing, dry-braising, Pao (soaking in water) and Hui (frying then braising with corn flour sauce). Sichuan cuisine is known for its distinct and various flavors, the most outstanding ones are fish flavors, hot pepper powder boiled in oil, strange flavor and sticky-hot.
The hot peppers are also vital in hot pot, the mandatory for Chinese people especially in winter. Nowadays, increasingly more foreigners are gradually like it. In my opinion, the pot is not any taste without hot peppers.
In order to get the high quality hot peepers, we've established cooperation with hot peppers sippliers. You possibly can make the wonderful hot pot or Sichuan foods at home with the hot peppers.
