<p class="ql-block">Gangu County is a prolific producer of chili peppers, with a cultivation history of at least 400 years. It was once renowned in the Gansu region as a tribute to the imperial court during the late Ming and early Qing dynasties, earning it the title of 'Homeland of Chili Peppers.' The chili pepper has become a geographical indication of Gangu.</p><p class="ql-block">Gangu County boasts an average annual temperature of 11.8 degrees Celsius, with around 215 frost-free days. Abundant sunlight and relatively low rainfall create a unique geographical advantage that contributes to the rich red color, thick flesh, and intense flavor of Gangu chili peppers.</p><p class="ql-block">Containing 45 aromatic substances including aldehydes, olefins, and alcohols, Gangu chili peppers are not only red and slightly sweet but also possess a complex profile of fatty, fruity, and honeyed aromas. These qualities make Gangu peppers an enduring and exceptional spice.</p><p class="ql-block">Fully ripened Gangu chili peppers are sun-dried and transformed into 'oil-splashed chili' (Yóu Pō Là Zǐ), characterized by their vibrant and radiant appearance. This deep, lively red color resembles the work of a skilled painter's palette.</p><p class="ql-block">The process of making chili powder is meticulous. After thoroughly drying the chilies, they are sautéed briefly in rapeseed oil to preserve their color and flavor. This step requires constant stirring to prevent burning. Once cooled, the chilies are ground.</p><p class="ql-block">Traditionally, there are two methods of grinding: using small stone mills or pounding them with a stone mortar and pestle. While both methods are labor-intensive and time-consuming, they result in exceptionally fragrant chili powder. The oil within the chili seeds is gently expressed during grinding, creating a harmonious blend of spiciness and aroma.</p><p class="ql-block">With centuries of experience, Gangu's chili farmers have honed their cultivation techniques. They employ a dry farming method using plastic mulch beds and furrows, mainly using farmyard manure and organic fertilizers. As a result, pest and disease occurrences are minimized, and their production adheres to green food production standards.</p><p class="ql-block">During harvest season, Gangu's landscape is painted red, and the air is perfumed with the aroma of chili. These red berries, transformed into culinary treasures, add a touch of deliciousness to people's lives throughout the seasons.</p><p class="ql-block">In Gangu, almost everyone enjoys chili. Each meal is accompanied by its fiery presence. Chili peppers stimulate appetite, invigorate the senses, dispel cold, enhance appetite, and even offer cosmetic benefits. They can be eaten fresh or cooked, fried or boiled, sliced into strips or ground into powder.</p><p class="ql-block">Gangu locals plant chili, admire chili, eat chili, praise chili, sing songs about chili, and even create chili-shaped sachets and traditional paintings. These items are used as lucky charms, hung up, and worn, adding to the lively and joyous atmosphere. Even during the Spring Festival's traditional fire parades, the fiery essence of chili peppers remains present.</p><p class="ql-block">Gifting chili peppers in Gangu is not only a testament to their product's quality but also the highest form of respect for guests. To them, chili peppers are more than just a flavor-enhancing vegetable; they represent a culture, the spirit of Gangu, a sentiment, and an inseparable attachment to their homeland.</p><p class="ql-block">After years of development, Gangu chili peppers have gained widespread acclaim. Presently, a variety of chili pepper products are available, including chili powder, threads, flakes, cubes, sauce, and oil. These products are exported to over 20 countries and regions, including South Korea, Japan, New Zealand, and Indonesia.</p><p class="ql-block">The humble chili pepper has become a source of prosperity for the masses.</p><p class="ql-block">甘谷縣盛產(chǎn)辣椒，至少有400年的種植史，曾作為明末清初的宮廷貢品享譽(yù)隴上，有“辣椒之鄉(xiāng)”的美譽(yù)，辣椒是甘谷的地理標(biāo)志。</p><p class="ql-block">甘谷縣年平均氣溫11.8度，無霜期215天左右，光照充足、雨量偏少，這種得天獨(dú)厚的地理?xiàng)l件成為甘谷辣椒色澤紅亮、肉厚油多、香味濃郁的根本保障。</p><p class="ql-block">甘谷辣椒含有醛類、烯類、醇類等45種風(fēng)味物質(zhì)，使得甘谷辣椒紅而微甜，脂香、果香、蜜蠟花香味更濃，因而獨(dú)秀調(diào)料屆經(jīng)久不衰。</p><p class="ql-block">成熟的甘谷辣椒曬干做成油潑辣子，顏色鮮艷，色澤亮麗，那種深厚而不暗淡，明快而不膚淺，誘人紅色，猶如顏料師精心調(diào)制而成。</p><p class="ql-block">制作辣椒面是很講究的活，把完全風(fēng)干的辣椒串取下來，在大鍋里倒上菜籽油翻炒一下，控制火候不停翻炒千萬不能炒焦，炒完后自然冷卻，之后開始磨制。</p><p class="ql-block">有兩種傳統(tǒng)磨制方法，一種是用小石磨磨，一種是用石錘在石窩里搗，都是很費(fèi)力氣加工很慢的辦法，但是都特別香，因?yàn)樵谀ズ蛽v的過程中，辣椒籽里的辣椒油被壓榨出來。辣里裹著香，香里帶著辣，香辣美味，濃郁鮮香，讓人回腸蕩氣。</p><p class="ql-block">有幾百年栽培經(jīng)驗(yàn)的甘谷辣農(nóng)們，總結(jié)出一套精湛獨(dú)到的種植技術(shù)，當(dāng)?shù)夭捎萌艤虾底髟耘嗄Ｊ?，以農(nóng)家肥和有機(jī)肥為主，病蟲害發(fā)生少，生產(chǎn)過程符合綠色食品生產(chǎn)標(biāo)準(zhǔn)。</p><p class="ql-block">每到收獲季節(jié)，甘谷山川紅遍，處處椒香迷人，而這一味紅色的漿果中美味的世界里，成為了人們四季煙火，最恰到好處的美味輔佐。</p><p class="ql-block">甘谷人幾乎人人都吃辣椒，餐餐不離辣椒。辣椒可開胃健胃，提目醒神，驅(qū)寒祛濕，增進(jìn)食欲，可美容養(yǎng)顏，瘦身減肥，它可以生吃，可以熟吃，可以炒著吃，煮著吃，還可以切成絲吃，踏成面吃。</p><p class="ql-block">甘谷人種辣椒，務(wù)辣椒，賞辣椒，食辣椒，贊美辣椒，歌詠辣椒，還按照辣椒的形色做成香包、制成年畫，當(dāng)作吉祥物佩戴、懸掛，渲染熱鬧喜慶的氣氛，就連春節(jié)期間的社火隊(duì)伍中也少不了紅紅火火的辣椒元素。</p><p class="ql-block">甘谷人贈(zèng)人辣椒，不僅僅是對(duì)自己產(chǎn)品的自信，更是對(duì)客人最高的尊敬。在當(dāng)?shù)厝丝磥?，辣椒不只是一種增香調(diào)味的蔬菜，更是一種文化，一種甘谷的精神，一種情懷，一種難以割舍的鄉(xiāng)愁。</p><p class="ql-block">經(jīng)過多年發(fā)展，甘谷辣椒久負(fù)盛名。目前，已經(jīng)完成多系列、多品種開發(fā)，有辣椒面、絲、片、丁、醬、油等幾十種，遠(yuǎn)銷韓國(guó)、日本、新西蘭、印度尼西亞等20多個(gè)國(guó)家和地區(qū)。</p><p class="ql-block">小小辣椒，成為了群眾的“致富椒”。</p><p class="ql-block">（中文原文節(jié)選自《小隴畫報(bào)》第180期，甘谷辣椒，香飄萬家。）</p>