Pickled Corn Chili
Origin: Yinjiang, Guizhou, China.
Process: Cornmeal and finely chopped red chili peppers are mixed together, pounded into lumps in a stone mortar, and then pickled in a jar. When eating, the pickled corn chili lumps are taken out of the jar, placed in a pot, and stir-fried with tea oil or vegetable oil until powdery. It becomes a side dish served with rice, offering a tangy and spicy taste with a unique flavor.
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