In the modern people's dietary life, there is a close connection with peppercorns, when you eat spicy hot pot, the smell of the red hall spicy soup, before the entrance, it is lips and teeth, making people salivate, rich and fragrant, eat a bite, but also spicy and fragrant, lingering in the mouth for a long time, overflowing the lungs, channeling to the scriptures.
Peppercorns are most produced in China, are a unique spice, and have a long history of cultivation. Peppercorns were first recorded in the Book of Poetry and have a history of more than 2,000 years. Ancient people believed that the aroma of peppercorns warded off evil spirits, and in the Court of the Han Dynasty, peppercorns were mixed with paint and pasted on the walls, called "pepper rooms", which was where the palace ladies lived. The Book of Poetry has the sentence "The truth of the pepper is multiplied and rising". Peppercorns are also a preservative.
The Qing Dynasty's "Jiaqing Reconstruction of a Unified Chronicle" also records: "Pepper, the government furniture production, out of Feng County Baishi is good." The "Fengxian Chronicle" of the eighteenth year of Guangxu also recorded: "The flesh of the golden saffron pepper is thick and has two ears, which is superior to other places." "Phoenix pepper "big red robe", taste numb and spicy, after frying the aroma overflowing, become the first of the spices "thirteen spices", in the diet whether it is braised, marinated, stir-fried, or stewed are inseparable from pepper, phoenix pepper and pepper is an excellent partner, used together, made of gourmet hemp mellow, spicy, fragrant, deeply loved by people. The whole body of the phoenix pepper is a treasure and has a wide range of uses. In addition to cooking condiments, pepper seeds are black and can also produce rich sesame oil; fresh pepper leaves are also used to make sesame cakes, and can also be made into nutritious sprouts; phoenix peppers also have a wide range of medicinal value.
According to legend, in the late Qing Dynasty, Empress Dowager Cixi went north along the ancient road, and when she reached Liufengguan, she suddenly had unbearable abdominal pain and was helpless to accompany the imperial doctor, at this time, a peasant woman picked a few grains of phoenix pepper, boiled it into soup, and offered it to the empress. After Empress Dowager Cixi drank it, she suddenly felt that the taste of hemp was fragrant, refreshed, and the abdominal pain was completely eliminated, and she happily gave the pepper the name "Phoenix Pepper" and made it a royal tribute. The medicinal function of the pepper has long been recorded in ancient texts. In traditional Chinese medicine, there are warm qi, cold and warm stomach, bloating and anti-vomiting, pain relief and other effects, as well as insecticidal, disinfection, antipruritic, sterilization.
Lao Wei is the fourth generation of Wei's beef sauce on credit, and his Yibaifu yellow beef sauce series products have always adhered to the centuries-old Wei family's century-old system such as hand-dried sauce fermentation, traditional beef cooking, and ancestral recipes of spices. In particular, the seasoning adheres to natural flavors and does not use MONOS glutamate and any additives. Freshly slaughtered and cooked, the seasoning is stimulated, the sauce locks fresh and fragrant, and the whole process is completed in one go. Lao Wei's Yi Baifu series of sauces, whether it is yellow beef sauce, chicken sauce, shiitake beef sauce, or apricot abalone mushroom sauce, fresh pepper sauce, fried pepper sauce, the ingredients are selected from Nanyang yellow beef, Xixia shiitake mushrooms, Huaichuan peppers, and other national geographical indication products, the pure natural freshness of the ingredients and the control of raw materials are particularly strict. Lao Wei believes that the beef sauce made from selected seasonings can taste the best.