Beef Fermented Chili

Beef Fermented Chili

　　The main ingredient of the Beef Fermented Chili and its related product series—chili peppers—is sourced from local pollution-free, moist chili peppers known as the “King of VC in Vegetables.” These thick, tender, bright red, and slender chili peppers are carefully selected and washed after being harvested in late autumn, then placed in clay jars along with an appropriate amount of white sugar, white vinegar, liquor, spices, Sichuan peppercorns, and dozens of other seasonings as well as iodized salt. After more than 300 days of careful pickling and fermentation, they are ready to be taken out of the jars for use.

Once the chili pickling process is complete, the mixture undergoes high-temperature sterilization and is then combined with auxiliary ingredients such as peanuts, sesame seeds, beef, and fresh scallions. It is then slowly “fermented” over low heat for an extended period to create the unique flavor of “Taoyuan Jianmin” Beef Fermented Chili—deliciously fragrant, crispy, mildly spicy, non-irritating to the throat, and not heat-inducing.

“Fermenting” (耗) is a specialized method of slow-cooking chili-based foods over low heat for an extended time. During this “耗” process, excessive harshness and spiciness in the chili are removed while preserving its fragrant and fresh taste. The result is a mildly spicy, richly aromatic, non-heat-inducing, and non-irritating flavor.