Zanthoxylum bungeanum is cheap and delicious, which is the first choice for "sending rice" and the most affordable vegetable for farmers, which also promotes its popularization in Hunan, where Zanthoxylum bungeanum has really found its "second hometown".
The inheritance of the history of eating spicy food for more than 300 years has made Hunan people have deep feelings for peppers. As a Hunan native, no matter young or old, peppers are indispensable on the dining table. Hunan cuisine stresses "taste", which is sometimes "spicy". Without spicy taste, it will be very dull. Of course, Hunan cuisine is characterized by fresh and sour taste, which is clear, thick, light and layered, sour but not vinegar, and authentic.