Yangjiao pepper

"Yangjiaola" produced in Wangdu County is not only a precious local product in Hebei Province, but also one of the famous peppers in the "three capitals" (Yidu, Chengdu, Sichuan and Wangdu, Hebei) traditionally exported by China, enjoying a high reputation in the international market. Wangdu "Yangjiaola" is named after its shape like a claw, which is characterized by purple and bright color, thick and oily meat, full and full seeds, strong spicy taste and fragrance. According to scientists' analysis, every 100g of "Yangjiaola" contains 15g of protein, 8.2g of fat, 378g of kilocalories and 0.2g of crude fiber, and also contains trace elements such as calcium, iron and phosphorus, as well as vitamins A, B1, B2, C and niacin. Compendium of Materia Medica, a famous pharmacopoeia, claims that it has the functions of "dispelling cold and warming, resolving stagnation, resolving food stagnation, dredging triple energizer, warming spleen and stomach, nourishing right kidney, killing bacteria and stopping diarrhea". Wangdu "Yangjiaola" is widely and conveniently eaten, which can be eaten fresh, dry, raw and cooked, or fried, fried and pickled. After processing, it can be made into spicy products with different flavors, such as Chili powder, Chili sauce, Chili sauce bud, spicy cabbage, salted pepper, Chili oil and so on. Wangdu "Yangjiao Spicy" attracts domestic and foreign consumers and merchants with its unique flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)