I wonder what's the difference between peppers that Sichuan people often eat and peppers that northerners often eat? What are their varieties? Seek an answer

The three traditional pepper producing areas in China are Wang Du in Hebei, Yidu in Shandong and Chengdu in Sichuan.

Wang Du belongs to Baoding City, Hebei Province. Population is 260,000. Wang Du is one of the three major pepper producing areas in the world, which is rich in angular peppers. Pepper is famous for its shape like a horn, meat quality, moderate spicy taste and mellow fragrance. Wangdu pepper is precious because of its small origin. Yidu, now Qingzhou City, Shandong Province. Yiduhong, a traditional variety in Shandong Province, was first born in Yidu County (now Qingzhou City) in Shandong Province, hence its name Yiduhong. This variety is characterized by both dry and fresh use, purplish red after maturity, slightly spicy, and is the best variety for processing pigments and eating.

Sichuan has always been one of the main pepper producing areas in China. There are many kinds of peppers in Sichuan, and the "Erjingtiao" pepper planted in Chengdu and surrounding counties and cities ranks first in the province for its bright red color, spicy and sweet taste. This kind of pepper is cultivated in hotbeds. It is bright red after drying and does not change color for a long time. It has become an essential accessory for authentic Sichuan cuisine, various famous snacks and Sichuan mustard tuber to enhance fragrance, color and seasoning.