Zhaguangjiao

Last updated 2026-11-13 — Zhaguangjiao is a distinctive dish of the Tujia ethnic group, usually made after the White Dew solar term in the lunar calendar. The method involves washing fresh red chili peppers, chopping them up, then mixing them with an appropriate amount of cornmeal and salt, along with Sichuan peppercorns and tangerine peel. The mixture is stirred evenly and placed in a pickling jar. The jar’s opening is covered with vegetable leaves or banana leaves, which are then secured with bamboo strips. The jar is inverted and placed over a stone basin (though porcelain or wooden basins may also be used), with water added to seal out air. In more recent times, after plastic wrap became available, it’s common to cover the jar’s mouth with cling film, tie it tightly, place the lid on, and add water for sealing. After about a month, it can be used—either braised, steamed, or stir-fried before eating. It has a slightly red color and a uniquely sour and spicy flavor. It is especially delicious when stir-fried with cured Tujia pork, making the dish even more refreshing and appetizing.