https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Tiger_Skin_Peppers 2026-10-23T11:48:42Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Tiger_Skin_Peppers&diff=2220&oldid=prev 2026-09-24T13:30:19Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Tiger Skin Peppers (虎皮青椒) - Chinese Food Wiki<br /> |keywords=Tiger Skin Peppers,虎皮青椒,虎皮尖椒,Hu Pi Qing Jiao,Sichuan Food<br /> |description=Tiger Skin Peppers (虎皮青椒) are Chinese green chilies blistered until mottled, then tossed with garlic and a light soy-vinegar glaze—distinct from stuffed chili peppers.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | alternate_name = Hu Pi Qing Jiao; Hupi Qingjiao; Tiger-skin peppers; Tiger skin green peppers; 虎皮尖椒<br /> | pinyin = Hǔ pí qīng jiāo<br /> | type = Blistered whole green peppers, briefly sauced<br /> | course = Home-style vegetable / shared plate<br /> | country = China<br /> | region = Sichuan and wider southwestern home cooking; Chinese restaurant vegetable menus nationwide<br /> | other = Blistered empty peppers — not meat-stuffed chili peppers<br /> }}<br /> <br /> '''Tiger Skin Peppers''' (Simplified / Traditional Chinese: 虎皮青椒; Pinyin: ''Hǔ pí qīng jiāo''; also 虎皮尖椒 / tiger-skin pointed chilies) are whole or halved green chilies dry-seared or shallow-fried until the skins blister into mottled &quot;tiger&quot; marks, then finished with garlic and a brief soy–black-vinegar glaze (sometimes with fermented black beans). The dish is a Sichuan-associated home classic and a common vegetable plate elsewhere. It is '''not''' the same as [[Stuffed Chili Peppers]] (青椒酿肉 / meat-filled peppers), even though stuffed versions may also blister skins; soft claims that one chef alone coined the name are folk.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Sichuan_cuisine Source]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Wrinkled blistered green skins with brown mottling; smoky-chili aroma; light sweet-sour savory glaze; flesh soft, not raw-crunchy.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Long green chilies or pointed hot peppers; garlic; light soy; Chinese black vinegar; pinch of sugar; optional fermented black beans or a little minced pork in some house styles. Overview only.<br /> <br /> == History and culture ==<br /> <br /> Widely described as a Sichuan folk / home-style plate whose name comes from blister patterns, not from tiger meat. English food writing says &quot;tiger skin peppers&quot; or &quot;tiger-skin green peppers.&quot; See [[Sichuan Food]] and [[Stuffed Chili Peppers]].<br /> <br /> == Serving and variations ==<br /> <br /> Shared vegetable with rice. See [[Sichuan Food]], [[Stuffed Chili Peppers]], and [[Dry-fried Green Beans]].<br /> <br /> == See also ==<br /> <br /> * [[Sichuan Food]]<br /> * [[Stuffed Chili Peppers]]<br /> * [[Dry-fried Green Beans]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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