"Exploring the Taste of Sichuan: The Pride of Pepper"
Sichuan Peppercorn New Book Launch and Haoji Pepper Oil Tasting Event

On May 28th, the "Exploring the Taste of Sichuan: The Pride of Pepper" - Sichuan Peppercorn New Book Launch and Haoji Pepper Oil Tasting Event, hosted by Haoji, was held in Chengdu with great pomp and circumstance. The event attracted over 150 industry experts and Sichuan chefs, including top-tier Sichuan cuisine masters such as Shi Zhengliang and Peng Ziyu.

Peppercorns and chili peppers are indispensable elements in Sichuan cuisine. If chili peppers represent a powerful punch, then peppercorns exude a captivating charm. And anything in the world that possesses such charm is bound to inspire obsession. Mr. Cai Mingxiong, a Taiwanese food critic and peppercorn researcher/taster, fell prey to this obsession. He spent five years traversing 50 peppercorn producing regions in Sichuan and Bashu, covering a distance of 24,000 kilometers, to write the comprehensive masterpiece "Sichuan Peppercorn."

Mr. Cai explained that his initial intention in writing this book was not only to thoroughly document the unique flavor of Sichuan cuisine, but also to provide chefs, from beginners to professionals, with the secrets to using peppercorns to enhance the taste of their dishes. The book classifies Sichuan peppercorns in a similar manner to how red wine is categorized by region, accurately dividing them into different categories and summarizing the distinct flavors and applications of each type. This innovative promotion of traditional condiments aligns perfectly with Haoji's brand philosophy of "the more innovative, the more authentic." This synergy led to Haoji's full sponsorship of the book, with the expectation that the brand's concept would be further promoted through the dissemination of the book.

As a 25-year expert in authentic Sichuan flavors, Haoji is committed to inheriting and promoting Sichuan cuisine culture, and its own research and development inspiration is sparked in this process. On this day, Haoji's newly developed Haoji Pepper Oil, which had been meticulously researched and developed for several years, made its first public appearance. Guided by the philosophy of catering to the real needs of chefs, Haoji Pepper Oil underwent extensive consultation with chefs during its initial development phase, ultimately undergoing a comprehensive upgrade addressing various shortcomings in existing pepper oil products. With its refreshing and lingering numbing taste, crystal-clear appearance, and lightweight and easy-to-use bottle, Haoji Pepper Oil fully embodies the pride of Sichuan pepper.