In the early 1990s, a typhoon left green chili farmers in Fenglin Township, Hualien County, with mountains of unsold produce. Chen Ciou Jin, founder of Jinpin, a Hualien-based sauce producer, recalled the pickled chili recipes his fellow soldiers from across the strait had shared during military service. Combining those techniques with Hualien's local green chilies, he developed what would become the peeled chili—fragrant, mildly sweet, and crisp. Its origin story mirrors a pattern repeated throughout Hualien's history: outside influences finding new life in local soil, transforming into something distinctly their own.

The process behind peeled chili is deceptively simple. After harvest from the Huadong Valley, the chilies are deep-fried or blanched, then peeled and seeded—by hand or machine—to reduce their heat and develop that characteristic crunch. The essential pickling stage is a carefully managed process of anaerobic fermentation. Lactic acid bacteria convert the chilies' natural sugars, mellowing sharp heat into something clean and faintly sweet. Each producer guards a different blend of seasonings; it is precisely these variations that give every brand its own personality.

A Market of Many Voices: Handcrafted and Machine-Made

The broad availability of peeled chili today owes much to Jinpin, which pioneered mechanical production to ensure consistent quality—bringing this Hualien specialty into supermarkets and gift shops island-wide. At the other end of the spectrum, Huagangshan Peeled Chili has built its reputation on artisanal production: every pepper is peeled and seeded by hand, and never rinsed after frying, to preserve the raw intensity of the chili's aroma. This meticulous approach has made it a coveted, limited-quantity find among devoted food lovers. The coexistence of artisanal and industrial methods reflects the maturity and diversity that define Hualien's peeled chili industry today.

The appeal of peeled chili extends well beyond the jar. Its most beloved expression is Peeled Chili Chicken Soup—a warming, gentle broth that showcases the pepper's mellow depth. Everyday preparations are equally compelling: stir-fried with eggs or beef, the chili delivers a refreshing crunch. More inventive iterations abound—peeled chili dumplings, bagels, and ice cream have all found devoted followings. At five-star hotels, chefs have finely minced the peppers and paired them with century egg to striking effect. The chili's subtle sweetness and salinity deepen the egg's already rich, complex flavor.

Small in size but far-reaching in influence, the peeled chili connects Hualien's agriculture, culinary culture, and tourism in a single bite—proof of what local ingredients can become when cultures converge.