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I had to look up what gongjiao means after my first taste, and now I get why this pepper was reserved for emperors. It's incredibly versatile—I've used it in stir-fries and pickling brine, and it holds its character in both. The fact that it comes from such a tiny, specific village like Qingxi makes

These are the real deal from Qingxi village, the story about them being a tribute to the emperor is what sold me. They're so versatile, I've used them in everything from a stir-fry to pickling and they've held up beautifully each time.

I've already used these in three different stir-fries and a braised pork dish, and every time the pepper's gentle heat and floral aroma came through without overpowering anything. The fact that they're grown in that tiny Qingxi village makes me feel like I'm cooking with a piece of history.