The “Zha” with chilies (a pickled dish with chopped chilies), is certainly no stranger to most Chongqing People. Additionally, it will stimulate taste buds after frying. In addition, most residents of Sichuan, Guizhou, Chongqing, and Hubei enjoy it a lot.

It is the familiar food to Chongqing people

There used to be no preservative or antiseptic, so the chilies could not be preserved in large quantities. Therefore, people invented the “Zha” with chilies. The “Zha” refers to a fermented chopped dish mixed with rice flour, plain flour, salt, and other condiments. The “Zha” was originally a way for pickling fish. However, now it refers to the traditional pickling method in general. For example, this kind of chilies is actually a type of pickled chilies made by farmwives. Nonetheless, they are different from ordinary pickled chilies.

How significant "Zha" is to the city

Chilies, as the soul of the “Zha” chilies, are the key to the success of its production. It’s better to pick the small but ripe red chilies from the seedlings which have been pulled up. Despite their small size, the chilies are spicy enough for the “Zha” chilies with perfect color, aroma, and taste. The chilies picked after the “bailu” (on September 8 or thereabouts) will make the dish more delicious. However, the dish with chilies picked before that may taste too sour. 

This kind of chilies taken from the jar is still raw, waiting for the cooking

Such delicacies can be put into any dishes for improving their flavor and color. Different from the pickles, the “Zha” chilies taken from the jar are still raw, waiting to be cooked. There are many ways to enjoy the “Zha” chilies, including frying them in a little oil. They can also play a supporting role in various dishes. Meanwhile, they can be condiments in the twice-cooked pork, fried garlic bolts, and fried preserved meats. They can also go with fried pig’s intestines and the steamed pork. Just thinking about these dishes can make people drool.

They can also be the mate of the fried pig’s intestines and the steamed pork

Source: CQCB