Spicy pickled peppers are made of fresh large green peppers. The peppers are washed and put in boiling water to be blanched and softened. Then, a small bamboo stick is used to gently remove the stems of the pepper, opening a small hole, removing the seeds, and filling the cleaned and chopped tung oil leaves with soybean dregs or steamed glutinous rice, five spice powder, salt, and other ingredients. The hole is then sealed, and it is air-dried and stored for later use.

To eat, fry it in vegetable or camellia oil until it is crispy and golden in color. It tastes nutty, crispy, and soft, with a unique flavor. The Dong people love to eat spicy pickled peppers, which, in addition to increasing appetite, can also help dispel dampness and wind, promote diuresis and blood circulation.

（Translated by Yao Yuan）