Qiaojia Sichuan Pepper [Yunnan Qiaojia Specialty]

What is Qiaojia Sichuan pepper? Authentic Yunnan Qiaojia Specialty: Qiaojia Pepper

Summary:Do you want to know what Qiaojia Pepper is? This article is a detailed introduction to the Yunnan Qiaojia specialty - Qiaojia Sichuan pepper. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qiaojia Sichuan pepper. The full text takes about 5 minutes to read, mainly including the basic introduction of Qiaojia Sichuan pepper and its nutritional value? What are the product characteristics of Qiaojia Sichuan pepper? How did the history of Qiaojia Sichuan pepper come about? Tasting and eating methods of Qiaojia Sichuan pepper, etc

Basic introduction of Qiaojia Sichuan pepper

Qiaojia is the original region of Sichuan pepper.

. The county belongs to the Jinsha River and Niulan River valleys. There is a wild Sichuan pepper commonly known as "dog poop pepper", which is the "ancestor" of home grown Sichuan pepper. The combination of sunlight, temperature, rainfall, soil, and production conditions is particularly suitable for the growth of Sichuan pepper. So, towns such as Dazhai, Maozu, Hongshan, Dongping, and Xiaohe in the county have historically been key production areas for Sichuan pepper in China

What is the nutritional value of Qiaojia Sichuan pepper

Qiaojia Sichuan pepper has high production, good quality, rich aroma, and a strong numbing taste, with a high brand advantage and market reputation. Qiaojia Sichuan pepper has three types: big pepper, small pepper, and green pepper. The big pepper particles are large and have a bright red color, also known as the "big red robe". The small pepper particles are shiny and red in color, also known as the "little red robe". Green pepper particles are small and appear greenish gray, hence the name. Although green peppers may not be as attractive in appearance, with particles and colors that are not as eye-catching as Da Hong Pao and Xiao Hong Pao, their aroma, numbing taste, and dietary quality are superior. In towns such as Maozu, Hongshan, and Dongping, a variant of green pepper is also produced, with a four lobed root. It is commonly known as the "Four Ears" or "Fajia Pepper" in folk culture, and its quality is superior to other varieties. It is known as the top-quality and divine product among Sichuan, Guizhou, and Chongqing markets

How did the history of Qiaojia Sichuan pepper come about

Tasting and Eating Methods of Qiaojia Pepper

1. Equivalent to ginger and cardamom, it can be used for external cold invasion, stomach cold, abdominal pain, vomiting and other symptoms

2. Equivalent to black plum, dried ginger, and yellow cypress, it can be used for symptoms such as insect accumulation, abdominal pain, hand and foot syncope, and nausea and vomiting<3. Equivalent to Sophora flavescens, Ophiopogon japonicus, Kochia scoparia, and Phellodendron amurense, it can be used for eczema and itching