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Food specialty place of origin:LiShui-QingYuanspeciality
Qingyuan Chili Zao

Qingyuan Chili Zao

Qingyuan Chili Brewery: In the 22nd year of the Republic of China (1933), Zhejiang West Lake Expo was held in Hangzhou, and the organizing committee informed all counties to send famous, special and excellent products to Hangzhou for exhibition. Because of the poverty of the county, Qingyuan could not choose any special products, and sent the pickles "fermented bean curd" and "Chili dregs" made by farmers' homes to the exhibition, intending to perfunctory. Unexpectedly, willows were planted unintentionally, and after careful tasting by the judges, Qingyuan's "Chili Bad" won the silver prize at the West Lake Expo with the advantages of "good color, good smell and rural characteristics". Qingyuan "Chili distiller's grains" is pickled with homemade glutinous rice distiller's grains mixed with Chili sauce. At the end of autumn and the beginning of winter, red peppers are collected, washed with pedicels, slowly removed from water in a cool and ventilated place, chopped with pedicels, mixed with appropriate amount of salt and minced garlic, sealed in a clay pot, and can be eaten after ten and a half days. The longer they are stored, the stronger their fragrance will be. It can be eaten alone, and it is also the best seasoning for cooking aquatic fish and fishy food.
Reprinted with attribution: https://cnlocality.com/(Chinese Specialty Products)

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