White pepper a star in the kitchen
known pepper production area, with the hot and humid climate suitable for the plant to thrive. Pepper is also widely grown in Yunnan Province and the Guangxi Zhuang Autonomous Region.
Cooking with white pepper
Chinese kitchens usually stock a finely ground version of white pepper to sprinkle on dishes as the final step, or to use in marinade for less-rich meats such as poultry and seafood.
The white pepper powder can instantly add flavor. Before a bowl of hot soup is served, white pepper is added together with fresh herbs like cilantro and scallions. It’s not necessary to add white pepper during the stewing process because the powder quickly loses its potency and flavor in the liquid.
There’s a folk trick when serving soups, that is to add the salt, white pepper, chopped herbs and other seasonings to the bottom of the bowl and then pour in ladles of hot soup so that everything is mixed well.
Hulatang is a traditional spicy, peppery soup popular in Henan and Shaanxi provinces. The recipes and flavors of hulatang vary in different places, but white pepper is the No.1 ingredient in the thick soup and is what gives the dish its distinct spiciness. The simple soup features thin shreds of black fungus, kelp and tofu, meat, vermicelli, wheat gluten and more, and topped with crunchy toasted peanuts, pickle and cilantro.
As a popular breakfast item, hulatang is usually served with pancakes, pan-fried beef buns or fried dough sticks.
Whole white peppercorns, on the other hand, require a longer cooking time in order to release