<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">甘谷县盛产辣椒，至少有400年的种植史，曾作为明末清初的宫廷贡品享誉陇上，有“辣椒之乡”的美誉，辣椒是甘谷的地理标志。</p><p class="ql-block">甘谷县年平均气温11.8度，无霜期215天左右，光照充足、雨量偏少，这种得天独厚的地理条件成为甘谷辣椒色泽红亮、肉厚油多、香味浓郁的根本保障。</p><p class="ql-block">甘谷辣椒含有醛类、烯类、醇类等45种风味物质，使得甘谷辣椒红而微甜，脂香、果香、蜜蜡花香味更浓，因而独秀调料届经久不衰。</p><p class="ql-block">成熟的甘谷辣椒晒干做成油泼辣子，颜色鲜艳，色泽亮丽，那种深厚而不暗淡，明快而不肤浅，诱人红色，犹如颜料师精心调制而成。</p><p class="ql-block">制作辣椒面是很讲究的活，把完全风干的辣椒串取下来，在大锅里倒上菜籽油翻炒一下，控制火候不停翻炒千万不能炒焦，炒完后自然冷却，之后开始磨制。</p><p class="ql-block">有两种传统磨制方法，一种是用小石磨磨，一种是用石锤在石窝里捣，都是很费力气加工很慢的办法，但是都特别香，因为在磨和捣的过程中，辣椒籽里的辣椒油被压榨出来。辣里裹着香，香里带着辣，香辣美味，浓郁鲜香，让人回肠荡气。</p><p class="ql-block">有几百年栽培经验的甘谷辣农们，总结出一套精湛独到的种植技术，当地采用全膜垄沟旱作栽培模式，以农家肥和有机肥为主，病虫害发生少，生产过程符合绿色食品生产标准。</p><p class="ql-block">每到收获季节，甘谷山川红遍，处处椒香迷人，而这一味红色的浆果中美味的世界里，成为了人们四季烟火，最恰到好处的美味辅佐。</p><p class="ql-block">甘谷人几乎人人都吃辣椒，餐餐不离辣椒。辣椒可开胃健胃，提目醒神，驱寒祛湿，增进食欲，可美容养颜，瘦身减肥，它可以生吃，可以熟吃，可以炒着吃，煮着吃，还可以切成丝吃，踏成面吃。</p><p class="ql-block">甘谷人种辣椒，务辣椒，赏辣椒，食辣椒，赞美辣椒，歌咏辣椒，还按照辣椒的形色做成香包、制成年画，当作吉祥物佩戴、悬挂，渲染热闹喜庆的气氛，就连春节期间的社火队伍中也少不了红红火火的辣椒元素。</p><p class="ql-block">甘谷人赠人辣椒，不仅仅是对自己产品的自信，更是对客人最高的尊敬。在当地人看来，辣椒不只是一种增香调味的蔬菜，更是一种文化，一种甘谷的精神，一种情怀，一种难以割舍的乡愁。</p><p class="ql-block">经过多年发展，甘谷辣椒久负盛名。目前，已经完成多系列、多品种开发，有辣椒面、丝、片、丁、酱、油等几十种，远销韩国、日本、新西兰、印度尼西亚等20多个国家和地区。</p><p class="ql-block">小小辣椒，成为了群众的“致富椒”。</p><p class="ql-block">（中文原文节选自《小陇画报》第180期，甘谷辣椒，香飘万家。）</p>