Huajiao--"Sichuan Pepper"

Sichuan Peppers: From Producer to Consumer

Alex Kyllo, a third year Honors student in International Studies and Chinese, is writing his honors thesis on the Sichuan Peppercorn, its role in Sichuan cuisine, and its cultivation as a cash crop by Nuosu farmers in Liangshan. Here Alex and research assistant Ali Vugo interview Yangjuan farmers Mgebbu Yyhxo and his son Liguo.

The commodity chain of this crop provides a unique insight into cultural and economic interactions between the urban Han consumers in the Chengdu plain and Yi minority producers in the peripheral mountain regions..

Prized for its intense tingly-numbing flavor, the Sichuan peppercorn is seen as a key component of culinary culture in Sichuan, as in this Chengdu huoguo, or "firepot" restaurant.

Alex will present his work at the UW's Ninth Annual Undergraduate Research Symposium in May 2006.

RESEARCH IN YANGJUAN/PIANSHUI

YANGJUAN PRIMARY SCHOOL

YANGJUAN HOME PAGE

	Alex Kyllo, a third year Honors student in International Studies and Chinese, is writing his honors thesis on the Sichuan Peppercorn, its role in Sichuan cuisine, and its cultivation as a cash crop by Nuosu farmers in Liangshan. Here Alex and research assistant Ali Vugo interview Yangjuan farmers Mgebbu Yyhxo and his son Liguo.
		The commodity chain of this crop provides a unique insight into cultural and economic interactions between the urban Han consumers in the Chengdu plain and Yi minority producers in the peripheral mountain regions..
Prized for its intense tingly-numbing flavor, the Sichuan peppercorn is seen as a key component of culinary culture in Sichuan, as in this Chengdu huoguo, or "firepot" restaurant.