Qingyuan Chili Ferment

Qingyuan Chili Ferment

　　Qingyuan Chili Ferment: In 1933, during the 22nd year of the Republic of China, the West Lake Exposition was held in Hangzhou, Zhejiang Province. The organizing committee notified all counties to select and send their famous, special, and high-quality products to the exhibition in Hangzhou. Due to Qingyuan’s small size and limited resources, the county was unable to offer any particularly distinctive products. As a result, they sent the pickled vegetables “fermented tofu” and “chili ferment,” commonly made in local farmers’ homes, to the exposition with the intention of making do. Unexpectedly, the unassuming entry turned out to be a success. After careful tasting by the judges, Qingyuan’s “chili ferment” won the silver award at the West Lake Exposition for its “excellent color, aroma, and taste, as well as its distinctive rural character.”

　　Qingyuan’s “chili ferment” is made by mixing self-brewed glutinous rice wine lees with chili paste and then fermenting the mixture. In late autumn and early winter, red chilies are harvested, washed with stems on, then placed in a cool, ventilated area to slowly dry out. The stems are later removed, and the chilies are chopped before being mixed with an appropriate amount of salt and minced garlic. The mixture is then placed in a clay jar and sealed. After ten days to half a month, it’s ready to eat. The longer it is preserved, the richer its aroma becomes. It can be eaten on its own or serves as the perfect condiment for cooking fish or other seafood with strong odors.