Go with Tatiana｜来贵州，千万别小瞧这里的辣椒 Come to Guizhou, don’t underestimate the chili peppers here

前几天，我来到了贵阳著名的朱昌集市，想亲身感受一下真正的节日氛围。摊位上摆满了成串的农家香肠，成堆的柑橘和一袋袋香气扑鼻的调料。在琳琅满目的商品中，我的目光被一些小小的、皱巴巴的暗红色辣椒吸引了。

Few days ago, I went to the famous Zhuchang market in Guiyang to experience the true festive atmosphere. The colorful stalls were overflowing with strings of homemade sausages, piles of tangerines, and bags of aromatic spices. Amidst all this abundance, my attention was drawn to some small, shriveled dark-red chili peppers.

我问摊主哪种辣椒最辣，那位大姐的手指指向那些小辣椒——当地人带着敬意称它们为“魔鬼辣椒”。“这不就是普通的辣椒，有什么特别呢？”我笑着问。

I asked the vendor which pepper was the spiciest, and the woman’s finger pointed to those little peppers—the ones the locals respectfully called“devil's chili”.“It’s just a pepper, what’s so special about it?”I remarked with a smile.

我那时还不知道，几分钟后我就会为这句轻率的话付出代价。

Little did I know that in just a few minutes, I would have to remember that careless comment.

我决定证明中国的辣椒吓不倒我，于是咬了一小口“魔鬼辣椒”放进嘴里。头两秒钟什么感觉都没有，我正准备得意地笑，突然间，仿佛熔岩般的灼烧感从舌尖直冲脑门。就像短路一样，我失去了对舌头的知觉，全身涌起一股热浪，瞬间汗如雨下，眼泪都差点掉下来。

Determined to prove that no Chinese pepper could scare me, I bit off a tiny piece of the“devil's chili”and put it on my tongue. For the first two seconds, nothing happened, and I was about to smile triumphantly when suddenly, a sensation like molten lava exploded from the tip of my tongue straight into my brain. It was like a short circuit—I lost feeling in my tongue, and a wave of heat so intense rushed through my body that I instantly broke out in sweat and could barely hold back tears.

周围的摊主们心领神会地点点头，告诉我说橘子应该能解辣。说实话，我这辈子从来没剥过这么快，吃过这么急的橘子。不过，它确实管用了！

The vendors around me nodded knowingly and said that a tangerine should help. Let me tell you, I have never peeled and eaten a tangerine so fast in my entire life. But it actually worked!

现在我明白了贵州的第一法则：在这里，永远不能以大小论辣椒。这小小的红色辣椒给我上了一课，让我对当地饮食文化充满了敬畏。在贵州，辣椒不只是调味品，更是一门考验人意志的学问。

Now I understand the first rule of Guizhou: here, you can never judge a pepper by its size. That tiny red chili taught me a lesson in humility before local cuisine. In Guizhou, chili is not just a seasoning—it’s a whole philosophy that tests one’s endurance.

Kucherova Tatiana

贵州日报天眼新闻外籍主播

编辑 张婷

二审 李劼

三审 田旻佳