Hunan chef promotes local sun-dried food

After that, white chili is available in two forms: moist and dry. The moist version can be frozen as it is, while the dry version requires two or three more days of sunbathing, Zhang said. Once fully dried, the chilies can be stored in a sealed plastic bag at room temperature for months.

Stir-fried with pork, chicken, or fish, white chili offers a crisp, chewy texture and a gentle, sweet heat — less aggressive than fresh chilies but more fragrant, making it one of the favorite ingredients in Hunan kitchens. "These are the dishes many Hunan people grew up with," Zhang said.

Zhang believes that Hunan's sun-dried flavors have a place on the global stage. Some of his former students now run Hunan restaurants abroad, he said, and they have learned to adapt to local tastes.

"But you know what, some foreigners eat much spicier chilies than we do," he said.

In recent years, Zhang and his students have explored innovative approaches to introduce elements of Hunan cuisine to a broader consumer base. They have incorporated the sun-dried flavors into high-end dishes, pairing dried vegetables with sea cucumber and abalone. They have also transformed sun-dried vegetables into sauces, blending them with Western foods."Spread it on bread or make a sandwich. It's delicious," Zhang said. "I love innovation. You have to move with the times."