【ENGSUB】《辣椒的征途》第1集 追溯辣椒进入中国的起点 探寻辣椒带来的风味变迁【CCTV纪录】

Summary

The video explores the journey of chili across China, tracing its origins from the Americas to various regions in the country. It highlights how different ethnic groups, such as the Jino, Dai, and Korean communities, have incorporated chili into their culinary traditions. From Yunnan's wild millet peppers to Quanzhou’s subtle use of spices, and the ethnic Korean chili sauces of northeast China, chili has significantly influenced Chinese cuisine. The video delves into regional dishes, showcasing how chili connects communities, enriches flavors, and adds a spicy touch to the lives of people across generations.

Takeaways

• 🌶️ Chili peppers, introduced to China over 400 years ago, have significantly influenced Chinese culinary culture, particularly in regions like Yunnan and Quanzhou.
• 🌿 The Jino people of Yunnan have a deep connection with the natural environment, gathering ingredients from the forests, including the rare wild millet pepper, which adds a unique spiciness to their traditional dishes.
• 🍲 The Yunnan cuisine is marked by its use of a variety of dipping sauces, with chili being a common and essential ingredient, reflecting the region's love for spicy flavors.
• 🔥 The Dai people of Yunnan are known for their烧烤 (grilling) and roasting techniques, where the flavor of the food is largely derived from the dipping sauces, which are always spiced with chili.
• 🍛 In Quanzhou, chili is used more subtly, often as a component in complex spice blends like curry, reflecting the city's historical role as a spice trading port.
• 🍢 Quanzhou's Curry Steak, a snack with a unique blend of spices including chili, is a testament to the region's adaptation of foreign flavors, originally brought by Chinese returning from Southeast Asia.
• 🥬 The ethnic Korean population in Yanbian, Jilin province, has a tradition of using chili in their cuisine, particularly in the making of spicy cabbage, which is a staple in their diet.
• 🧂 The process of making chili sauce in the Korean ethnic community is labor-intensive and traditional, involving hand-cleaning of chilies and fermentation over a year for the best flavor.
• 🍽️ Chili sauce is not just a condiment for the ethnic Korean people but also a symbol of family and community, enhancing the flavor of their lives and meals.
• 🌐 The journey of chili across China showcases how it has been integrated into various local cuisines, from the spicy Yunnan flavors to the subtle spiciness in Quanzhou, and the essential role it plays in the Korean ethnic diet in the northeast.

Q & A

What is the significance of chili in Chinese culinary culture?

Chili has become an important label for Yunnan cuisine and has significantly changed Chinese culinary culture by adding a special flavor to various dishes, making them spicy and aromatic.

How did chili first enter China?

Chili began its worldwide journey after the discovery of the American continent, first taking root in Southeast Asia, and then entered the Yunnan region of China through natural spread, particularly in the forests of Xishuangbanna Dai Autonomous Prefecture.

What is the role of Zhou Sao in the Jino community?

Zhou Sao is a Jino Mountain Runner who adheres to the traditional way of living off the mountains and water, gathering ingredients from the forest, including the rare wild millet peppers, which are a key ingredient in their spicy diet.

What is the special ingredient that Zhou Sao gathers from the mountaintops?

The special ingredient that Zhou Sao gathers from the mountaintops is the wild millet pepper, a small but extremely hot pepper that is a perennial shrub of the genus Capsicum.

How is the wild millet pepper used in Jino cuisine?

In Jino cuisine, the wild millet pepper is stir-fried with Zanthoxylum simulans, a spice unique to the Xishuangbanna region, until the skin is slightly burnt, creating a dish called burnt chili.

What is Duosheng and how is it prepared by the Jino people?

Duosheng is a minced raw meat dish that the Jino people enjoy during important festivals. It is prepared by pounding lean raw beef tenderloin into soft minced meat, adding burnt chili and coriander for flavor, and then mixed with a special broth made from bitter beef intestine.

How does the Dai people's use of dipping sauce reflect their love for chili?

The Dai people's love for chili is reflected in their use of dipping sauce, which is a must for every meal and is made with a wide range of spices, including chili, to create different flavors for various dishes.

What is the role of chili in Quanzhou cuisine, and how is it different from other regions?

In Quanzhou, chili is used as a subtle flavoring rather than a dominant spice due to the local preference for milder tastes. It is often combined with other spices to create complex flavors, such as in curry, which is a distinctive snack in Quanzhou.

How did the ethnic Korean population in Yanbian Korean Autonomous Prefecture incorporate chili into their cuisine?

The ethnic Korean population in Yanbian Korean Autonomous Prefecture uses chili extensively in their daily diet, particularly in dishes like spicy cabbage and chili sauce, which have become integral to their culinary culture.

What is the process of making traditional ethnic Korean chili sauce as described in the script?

The traditional ethnic Korean chili sauce is made by selecting first-class chili, wiping them clean, and then fermenting them with soybeans that are steamed and hand-pounded into pieces. The mixture is then fermented, ground into powder, mixed with salt and chili powder, and finally, maltose syrup is added before sealing for over a year to achieve the best color and taste.

How does the script describe the journey of chili across China?

The script describes the journey of chili from its introduction to China in the Yunnan region, through its integration into various local cuisines, to its widespread adoption across the country, deeply influencing the diet of Chinese people who love spicy food.

Outlines

00:00

🌶️ The Origin and Impact of Chili in China

The script introduces the journey of chili from its exotic origins to becoming a staple in Chinese cuisine. It discusses the allure of chili's aroma and flavor, which has captivated Chinese taste buds for over 400 years. The documentary explores the introduction of chili to China, its impact on culinary culture, and the beginning of its journey in the country. The southwest monsoon climate from the Indian Ocean creates a dense forest that provides a bountiful supply of food for the Jino people. Zhou Sao, a Jino Mountain Runner, gathers ingredients from the forest, including the rare wild millet pepper, which is extremely spicy and has become a significant part of Yunnan's spicy cuisine. The script also touches on the historical spread of chili from the Americas to Southeast Asia and its eventual arrival in China's Yunnan region.

05:02

🔥 Spiciness in Yunnan and Quanzhou Cuisines

This paragraph delves into the unique use of chili in Yunnan and Quanzhou cuisines. In Yunnan, the Jino people's traditional dish, Duosheng, is highlighted, which is a minced raw meat dish prepared with burnt chili and a special bitter broth. The paragraph emphasizes the importance of chili in Yunnan's culinary identity, where it is used in various forms, from dry to wet sauces, and in combination with a wide array of spices. In contrast, Quanzhou's approach to chili is milder, using it as a subtle flavoring in dishes like curry, which has a complex blend of spices. Quanzhou's historical role as a major trade port is mentioned, influencing its eclectic use of spices, including chili.

10:05

🍛 Chili's Influence on Southeast Asian and Northeastern Chinese Cuisines

The script continues with the story of chili's integration into the cuisines of Southeast Asian communities in China and the ethnic Korean population in the northeast. It describes how returned overseas Chinese from Southeast Asia brought their love for spicy food and unique chili sauce recipes to Quanzhou, creating a 'little UN' of flavors in the Huasu community. The paragraph also discusses the ethnic Korean community's affinity for spicy food, with chili being a key ingredient in their traditional dishes like spicy cabbage and chili sauce. The process of making these dishes and the cultural significance of sharing them during social gatherings is highlighted.

15:06

🥬 The Art of Pickling and the Role of Chili Sauce

This paragraph focuses on the art of pickling spicy cabbage, a traditional dish among the ethnic Korean community in northeast China. It details the importance of the first frost for preparing the cabbage and the meticulous process of making the marinade, which includes the use of glutinous rice flour and chili powder. The paragraph also follows a couple, Jiang Dezhe and his wife, who make and sell their homemade chili sauce at a local market. Their dedication to using high-quality ingredients and the labor-intensive process of cleaning and fermenting the chili are emphasized, showcasing the care and tradition that goes into making ethnic Korean chili sauce.

20:07

🌟 Chili's Enduring Legacy in Chinese Culinary Culture

The final paragraph reflects on chili's enduring legacy in Chinese culinary culture. It discusses how chili has shaped the diets of people across China, from the southeast coast to the southwest hinterland. The script highlights the love of spicy food among Chinese people and how chili has become a symbol of comfort and the true meaning of life for many. The paragraph concludes with a celebration of chili's transformative impact on Chinese cuisine and the joy it brings to the table.

Keywords

💡Chili

Chili, or Capsicum, is a genus of plants that produce fruits known for their spicy flavor. In the video, chili is portrayed as a transformative ingredient that has traveled across the world and significantly influenced Chinese culinary culture. It is highlighted as a key flavor enhancer that has been integrated into various regional dishes, from Yunnan's spicy cuisine to the unique flavors of Quanzhou and the ethnic Korean dishes in northeast China.

💡Jino people

The Jino people are an ethnic group residing in the Xishuangbanna Dai Autonomous Prefecture in Yunnan, China. The video showcases their traditional lifestyle, which includes foraging for ingredients in the mountains, such as the wild millet peppers. Their culinary practices, like preparing 'burnt chili' and the traditional dish 'Duosheng,' exemplify the deep integration of chili into their culture and cuisine.

💡Wild millet peppers

Wild millet peppers are a type of chili native to the Yunnan region, characterized by their small size, similar to a grain of rice. They are noted for their intense spiciness, which is double or triple that of regular peppers. The video describes how these peppers, as one of the first chili varieties to enter China, have inspired the spicy diet of the Yunnan people and are a prized ingredient in traditional Jino dishes.

💡Duosheng

Duosheng is a traditional Jino dish made from minced raw meat, typically beef tenderloin. The video describes the preparation process, which involves pounding the meat into a soft mince and combining it with spices like burnt chili and coriander to mask the raw meat's odor. Duosheng is a dish enjoyed during important festivals and represents the Jino people's unique culinary heritage.

💡Dipping sauce

In the context of the video, dipping sauce is a crucial component of Yunnan cuisine, particularly for the Dai people. It is described as the 'soul of Yunnan cuisine,' with a wide variety of ingredients contributing to its flavor profile. The video emphasizes the importance of chili in these sauces, which can be dry or wet, meat or vegetarian, and are used to enhance the flavor of grilled and roasted foods.

💡Quanzhou

Quanzhou is a city in Fujian Province, China, known for its historical significance as a major commercial port during the Song and Yuan dynasties. The video discusses how Quanzhou's culinary practices, influenced by the diverse spices that were traded there, have uniquely incorporated chili into their milder cuisine, creating complex and layered flavors, such as in their curry dishes.

💡Curry

Curry, a blend of spices that often includes chili, is highlighted in the video as a significant flavoring in Quanzhou's cuisine. It is noted for its ability to transform chili's aggressive spiciness into a more subtle and complex flavor, reflecting the city's historical role as a trading hub for spices and its eclectic approach to flavor combinations.

💡Huasu community

The Huasu community is mentioned in the video as a settlement in Quanzhou for returned overseas Chinese from Southeast Asian countries. The community has established a 'little UN,' where residents have introduced flavors from their home countries, including the use of chili in various dishes. The video describes how the chili sauce prepared by Lu Nengqing, a resident with Indonesian heritage, has become a representative flavor of the community.

💡Ethnic Korean

The video discusses the ethnic Korean population in the Yanbian Korean Autonomous Prefecture of Jilin province, northeast China, who are known for their love of spicy food. Chili has become an integral part of their cuisine, with dishes like spicy cabbage and chili sauce being central to their diet. The video illustrates how the preparation of these dishes is a communal and festive activity, reflecting the importance of chili in their culinary and cultural practices.

💡Spicy cabbage

Spicy cabbage is a traditional Korean dish that involves pickling cabbage with a mixture of spices, including chili powder. The video describes the process of making spicy cabbage, emphasizing the use of frostbitten cabbage for optimal sweetness and the importance of the fermentation process. It is depicted as a dish that brings people together and is a staple in the ethnic Korean diet.

Highlights

Chilies have been a transformative ingredient in Chinese culinary culture for over 400 years.

The Jino people of Yunnan have a deep connection with nature, gathering ingredients from the forests for their cuisine.

Wild millet peppers, introduced to Yunnan via Southeast Asia, have a significant place in the local diet due to their intense spiciness.

Zhou Sao, a Jino Mountain Runner, relies on traditional knowledge to find and use ingredients like wild millet peppers.

The preparation of Duosheng, a traditional Jino dish, involves a unique combination of spices including burnt chili.

The Dai people of Yunnan are known for their diverse use of dipping sauces, with chili being an essential component.

In Quanzhou, chili has been integrated into the local cuisine, creating a fusion of flavors with traditional spices.

The curry in Quanzhou has its roots in South Asian spices, adapted to local tastes and ingredients.

The Huasu community in Quanzhou is a melting pot of Southeast Asian flavors, influenced by returned overseas Chinese.

Lu Nengqing's chili sauce represents the blend of Indonesian and local Quanzhou flavors in her family's cuisine.

The ethnic Korean population in Jilin province has a unique tradition of spicy food, with chili playing a central role.

Piao Zhenshun's method of making spicy cabbage involves a careful balance of sweetness, spiciness, and fermentation.

Jiang Dezhe and his wife's chili sauce business exemplifies the dedication to traditional, handmade methods in northeast China.

The fermentation process of chili sauce is a meticulous art, requiring careful selection and handling of chilies.

The use of chili sauce in ethnic Korean cuisine is not just for flavor but also as a symbol of family and community.

Chili's journey across China has been one of adaptation and enrichment, influencing and being influenced by local tastes.

Transcripts

The Journey of Chili Inscribed by Lin Dihuan

On the street at night

there is a smell

that is addictively exciting

In the fields of different seasons

there is a color

that is intimidating

yet mouth-watering

So spicy

It's the chef's secret recipe

that makes your tongue tingle

and also a winning recipe for housewives

to flavor their meals

Tastes great

That is chili

Over 400 years

chilies have come from exotic locations

and taken root here

engaging the Chinese appetite

again and again

You'll want more after tasting it

It has changed Chinese culinary culture

in a great way

Let's explore the flavor changes chili brought

across the mountains and oceans

to trace the beginning of chili in China

The Beginning of the Red Journey

Directed by Xin Pengyu

The southwest monsoon climate from the Indian Ocean

creates a dense forest in lush vegetation

under the clouds

The excellent environment and the rich species

ensure the forest has a constant supply

of all kinds of food

The forest is an inexhaustible

supermarket for the Jino people

We Jino people all live in the mountains

and grew up running around here

We know what's growing in the mountains

and where they are all year round

Zhou Sao, 37 years old

is a Jino Mountain Runner

who still adheres to the traditional way

of living off the mountains and water

He has been visiting this primeval forest for years

and knows the season of ripening

of every kind of ingredient in the mountain

We call it big-head fish

It's very tender and tasty

I'll keep the big ones

Let the little ones go

Gathering is the most important source of ingredients

for the daily needs of traditional Jino families

Apparently, the gathering at the foot of the mountain

is not enough for Zhou Sao

There is a special ingredient

growing at the top of the mountain

that should be ripe by now as well

But you need some luck

to get it

These are millet peppers

which are hard to find

just like a grain of rice

Wild millet peppers

are perennial shrubs of the genus Capsicum

They are named for the size of a grain of rice

At the end of the 15th century

after the discovery of the American continent

the chili also began its worldwide journey

Following European caravans

millet peppers were the first to take root

in Southeast Asia

Thanks to bird pecking and natural spread

they then entered the Yunnan region of China

and spread themselves in the forests

of Xishuangbanna Dai Autonomous Prefecture

returning to the most primitive state

So spicy

Although only the size of a grain of rice

it's double or triple hotter

than regular pepper

As one of the first pepper varieties

to enter China

the wild millet peppers

became the inspiration for Yunnan people's spicy diet

This trip to the mountain

is not quite a rewarding one for Zhou Sao

But with the wild millet peppers

today's dinner is destined to be unusual

Zanthoxylum simulans, the Chinese prickly ash

is a spice unique to the Xishuangbanna region

It's stir-fried with millet peppers until the skin is slightly burnt

which is called burnt chili by the Jino people

Spicy and aromatic burnt chili

is the perfect partner for a mysterious dish

Duosheng (minced raw meat), which the Jino people only get to enjoy

during important festivals

The lean raw beef tenderloin

is gradually loosened into soft minced meat

under the powerful pounding using the stone pestle and mortar

At this point

adding spices such as burnt chili and coriander

can cover up the unpleasant smell of the raw meat

To make the most authentic Duosheng

the special broth is needed

Bitter beef intestine is the one near the cecum

Take the juice that is not fully digested

and boil it to remove the fishy smell

and retain only the unique bitter taste

This is the final catalyst for Duosheng

Just one spoonful is enough

to give a new taste to Duosheng

Tastes good

The existence of the wild millet peppers

has added a special flavor

to Zhou Sao's family dinner

and got Zhou off to a good start

to his next mountain gathering

It contains a taste of the life

of the Jino ancestors

and gives us a glimpse

of how chili was first introduced to Yunnan

Today

spiciness has become an important label for Yunnan cuisine

The Yunnan people, who are good eaters of spicy food

are generous in showing their love for chili

All kinds of food can be flavored with chili

Grilling and roasting

are the most common ways of cooking for the Dai people

Whole ingredients are grilled on bamboo sticks

Meat only needs a simple marinade

All the flavor comes from the dipping sauce

Dai people use a wide range of spices

to make the dipping sauce

Vegetables, fruits, herbs, and fermented sauces

are all important sources of flavor

In different combinations

the dipping sauce takes on different flavors

We Dai people must have dipping sauce for every meal

Each dish is served with a different dipping sauce

but there must be chili

The dipping sauce is known as the soul of Yunnan cuisine

It can be dry or wet, meat or vegetarian

Any spice in the hands of Yunnan people

can be transformed into a different taste

It's said that dipping sauce

has dominated Yunnan cuisine

But in fact, it's only possible

with the help of chili

A variety of ways to enjoy spicy food

makes for the unique Yunnan flavor

Through a combination of spices

in the hands of the Quanzhou people

the chili creates a completely

different flavor

Quanzhou people have a mild taste

They do not like spicy food

Therefore, the chili

is only used as a subtle flavoring

The most characteristic one is curry

Back in the Song and Yuan dynasties

Quanzhou was the world's largest commercial port

Spices were once

the most important trade product here

That's why Quanzhou people

use spices in an eclectic way

More than a dozen spices

are pounded and ground repeatedly

Aromatic molecules collide and balance

Chili is no longer violent and aggressive

when wrapped in various spices

Instead, it becomes deep and rich

with complex layers

More than 100 years ago

this spice, originated in South Asia

was brought to Quanzhou by the Chinese who had been to Southeast Asia

It did not fail to adapt to the local environment

but created the most

distinctive snack in Quanzhou

Curry Steak

In the mid-17th century

the Dutch brought chili to Taiwan, China

and then to Quanzhou by sea

which was another important landing point

for chili in China

Today, Quanzhou people

still call it the foreign chili

But there is almost no trace of chili

in the daily diet of Quanzhou people

The spicy dishes in Quanzhou have gone from being unheard of

to up-and-coming

It all started with a special group of people

Lu Nengqing returned to China

from Indonesia with her parents at the age of nine

and it has been exactly 60 years since then

My mother used to

cook Indonesian food for me

and then I got to know how to cook it

because chili is available in every household

Everything can be served with chili sauce

Southeast Asian countries generally like spicy food

which is very different

from Quanzhou's diet

Since the 1950s

returned overseas Chinese

from nine Southeast Asian countries

were resettled in the Huasu community

They have established their own "little UN"

in this strange

and familiar place

Many Chinese have opened a diner

in front of their own home

Local people can enjoy the food of various Southeast Asia countries

without leaving the neighborhood

Most of us here

are returnees from Southeast Asia

Our tastes are basically the same

We like chili

People who have tasted my chili

think it's delicious

Chop the red onion

and deep-fry until it's golden brown

Indonesian shrimp paste is the main source of flavor

Finally, simmer the crushed pod peppers

with the chopped red onion

The fresh and spicy flavor

can even be tasted through the sense of smell

This is the secret recipe left to Lu Nengqing by her mother

This exotic chili sauce

has become one of

the most representative flavors

in the Huasu community

This kind of chili

is relatively rare in southern Fujian

The breakfast here

has a Southeast Asian flavor

Their rice noodles dipped in this chili sauce

tastes much better

The taste of chili sauce

has been with Lu Nengqing all her life

familiar and full of memories

Lu Nengqing spoke only Indonesian

at the age of nine

She followed her parents back to her hometown

and has now spent half of her life there

Time flies by but the taste is hard to change

Perhaps the taste is the closest connection

between a person and the world

More than 700,000 ethnic Korean populations

live in the Yanbian Korean Autonomous Prefecture

in Jilin province

They are the only ethnic group in northeast China

that likes spicy food

The spread of chili in northeast China

is inextricably linked to the Korean ethnicity

In the 16th century

chili was imported to Japan as a sea trade product

It went from Japan to the Korean Peninsula

and was then brought to northeast China by the Korean ethnicity

Chili is found almost everywhere

in the daily diet

of citizens from the Korean ethnicity

It's frosty

Only when it's frosty can the cabbage be sweet

Then the spicy cabbage tastes best when it's pickled

At the beginning of winter, Piao Zhenshun

walks around her vegetable patch every day

Today is the first frosty day this year

which is an important sign

The cabbage is ready to be harvested

The frost makes the cabbage crispier and sweeter

and the spicy cabbage tastes best when pickled

Making marinades

is the secret of every housewife

Mixing rich fruits and vegetables

with garlic

adds more flavor

Glutinous rice flour is a must

for making spicy cabbage

Boiling glutinous rice flour into porridge

and smearing it on the spicy cabbage will add brightness

and make it

more delicious

Spiciness is the key

to the taste of spicy cabbage

The chili powder used by Piao Zhenshun

is made from slender chili

which is the most common kind in northern China

It's less spicy but more fragrant

so it's a good choice for pickled spicy cabbage

It tastes good

Making spicy cabbage is more like a small party

for ethnic Korean women

They believe that

spicy cabbage tastes best

when it's made in laughter

So delicious

Every day before dawn

Jiang Dezhe and his wife

take their homemade chili sauce

to the county's morning market to sell it

It's too cold

I don't know if we can sell it

for 300 or 500 yuan

Just sell it for as much as we can

Jiang's chili sauce is handmade

Its price is a little higher

So, they have to patiently explain

the selection and production process to their customers

for every single deal

We use first-class chili

the first crop of chili this year

You'll want more after you've tasted it

This is the sauce that has been fermented for 1.5 years

and for 2.5 years, 3.5 years

Looks shiny. It's all handmade

Thank you. Welcome next time

Sauce has a history of over 2,000 years

in China

Each region has its own

unique sauce

In northeast China

the Korean chili sauce is quite unique

We can say that

spicy cabbage and chili sauce

are the right-hand men

of the ethnic Korean diet

Jiang and his wife

originally lived in Antu County

After retiring, they made chili sauce

their main business

So they moved back to the countryside

and insisted on making the sauce by hand

The color of the chili I used is very good

Make sure to wipe off the dust

The original flavor of the chili

is better preserved when the dust is removed

So be sure to wipe every chili clean

The elderly and the children

all enjoy my chili sauce

Although there are only two of them

every step of making the sauce

has strict standards

Each piece of chili is carefully selected

Dried chili cannot be washed in water

Otherwise, it'll affect the taste after fermentation

So when winter comes

they start to wipe the chili clean by hand

hundreds of jin at a time

This is the main reason

why their chili sauce is a little more expensive

Soybeans from northeast China

are the main ingredient in ethnic Korean chili sauce

The soaked soybeans are steamed

and hand-pounded into pieces

At first, we planned to make some bean sauce

Now we make chili sauce, too

And we make more and more

More than 100 jars in total

When we're tired, we bicker

but when we're not tired, we don't bicker

He always says I'm the boss

I'm the assistant

She's in charge

You don't have to say that

The finished chunks of sauce are tied with straw

and put on a heated brick bed for fermentation

Over the next two weeks

those chunks of sauce will be full of aspergillus oryzae

which is an important part

of the chili sauce

The air-dried sauce is ground into powder

mixed with salt and chili powder in proportion

and finally, maltose syrup is added

This is the handmade chili sauce loved by Korean ethnic people

The salt will all melt tomorrow

It tastes best after a year

This is the taste I want

The blended sauce will be sealed for more than a year

to achieve the best color

and the best taste

It's in great condition

It's shiny

Pollock roe is rich in free amino acids

It is the eye-catcher of the table

It is served

in all important banquets of Korean ethnicity

Add ginger and garlic to remove the fishy smell and vinegar to enhance the flavor

and finally add a spoonful of chili sauce

With the above seasoning

the flavor of the dish is revealed

Thank you

At the ethnic Korean table

chili sauce is more like a seasoning for family relations

It spices up

the family's life

Delicious

This is made by my sister-in-law

Ethnic Korean chili sauce is the best

Chili met the Chinese people

on its worldwide journey

during which the two shaped each other

From the southeast coast

to the southwest hinterland

chili has taken root and developed all the way

and deeply changed the diet

of Chinese people

The Chinese people, who love spicy food

have time and again

tasted the true meaning of life

under the comfort

of chili