Hecheng Township, Xiuning County, Anhui Province is located deep in the mountains, and local villagers grow peppers.
In autumn, the flaming red pepper matures, and many villagers use the ancient bamboo tube to pickle them. The pickled peppers are unique in flavor, salty and spicy, and are an appetizer and side dish.
Walking into the vegetable garden between the green mountains and green waters, I saw that the green pepper leaves were covered with red peppers, and the villagers were busy picking them with bamboo baskets.
The villagers sorted the peppers to remove the stems, then washed them with clean spring water, then sliced them and removed the seeds for pickling.
During the marinating process, only salt, ginger, and garlic are mixed in without any additives.
Different from the general pickling of peppers in bottles and jars, local villagers are used to pickling with bamboo tubes.
The pepper is packed into a bamboo tube, then covered with green ruo leaves, and then pressed on top with pebbles.
Fang Wenguang, a villager in Zhangtian Village, Hecheng Township, Xiuning County, said that the local area is rich in bamboo, and the ancestors used the bamboo sawn into bamboo tubes to pickle peppers. good to eat.
Peppers generally need to be marinated for 20 days before they can be taken out of the bamboo tube for consumption.
The chili marinated in this way has the original flavor and good color and taste. It can be eaten alone or used to fry dried tofu, scrambled eggs, etc. It is appetizing and refreshing.
(Produced by Liu Haosheng, Hongbing, Song Jianzhong, Zhou Jing)
Editor in charge: [Li Ji]