Xinzhou Red Lees Chili
The people of Xinzhou have a unique affection for red lees chili. Distinguished by its glossy color, rich aroma, and tangy-spicy flavor, it stands apart from ordinary pickled spicy chilies. It’s sour without being harsh, spicy yet refreshing, and known for its benefits such as warming the body and stimulating the appetite.
The key to making Xinzhou red lees chili lies in the fermentation process of the red wine lees. Take sweet wine yeast and high-quality glutinous rice in a 1:300 ratio, add an appropriate amount of red fruit juice, and place them in a jar, sealing it tightly. The people of Xinzhou often cover the jar with thick cloth and apply gentle heat to ensure it ferments at around 45°C into lees.
Three days later, take premium green chilies, wash and dry them, then soak them in the red wine lees at a 1:6 ratio of lees to chilies. Once the chilies turn deep yellow, they’re ready to eat.
Red lees chili has become a beloved dish among the people of Xinzhou, used to cut through greasiness, stimulate the appetite, and serve guests.
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