With plump flesh, bright red color, strong spicy taste, and unique aroma, they are excellent raw materials for making sour chili peppers. In Qingxi Village, villagers plant them in March and harvest them from early July until September. The selected red chili peppers are placed in circular pottery jars after being chopped. They are then marinated and fermented with a small amount of high alcohol and salt. 

 

In Jiangyou Village, a provincial-level demonstration village for rural revitalization, Haiyan Vegetable Cooperative, a farmer cooperative, has driven the development of 500-mu (about 33.33 hectares) vegetable industry in Baishui Yao Township and surrounding areas through measures such as agronomy, biology, engineering, and agricultural machinery.

 

 

It’s expected to achieve a 50-mu (about 3.33 hectares) high-yield cultivation demonstration base for Baishui chili peppers and drive the development of 500-mu (about 33.33 hectares) Baishui chili pepper cultivation and production in the surrounding areas, with the output value of 16,000 yuan per mu (about 0.067 hectares) and the total output value of 8 million yuan. 148 households in the cooperative and other farmers increase the average annual net income by 8,000 yuan.

 

There are many delicious dishes made of Baishui sour chili peppers along with other simple ingredients such as chicken, fish, large intestine, loach, egg, lean meat, and tofu for New Year’s Eve dinner. 

 

Nowadays, sour chili peppers have become a characteristic food brand of Baishui Yao Township.

 

Chinese source: rednet