The main features of Xichong Erjingzhi Chili products are long angle, thin skin and thin seeds, spicy and fragrant, reddish oil, deep red ripe fruit, deep shoulders, fruit wrinkles, long finger-shaped hooks The skin is thinner, the seeds are less, and the oil content is higher.

Xichong County is the birthplace of the national two Jingzhi peppers. It is the largest source of high-quality peppers and raw materials in Sichuan. It has a long history of planting and has rich experience. It has planted 120,000 mu of pepper per year, with an annual output of 150,000 tons of pepper and an output value of 380 million yuan. It accounts for 22.8% of the agricultural output value, and is the backbone industry of the county economy and the backbone project for farmers to increase their income. Dijing pepper is one of the most local economic crops in Xichong. According to the "Xichong County", Xichong began to grow peppers in 1872, and has been planting "Two Jings" for a total of 37 years. Xichong "Zhengjing" pepper has been favored by food processing enterprises inside and outside the province and international and domestic merchants because of its pure variety, spicy flavor, high color and oil content, and resistance to storage and transportation. The raw materials or ingredients of “Chongqing Hot Pot Seasoning”, “Fuling Mustard” and “North Sichuan Cool Powder” are mainly based on Xijing Erjing strip pepper, and the annual purchase volume of Jixian, Fuling, Chengdu and Chongqing is more than 100,000 tons. "Two Jings" peppers began exporting foreign exchange in 1974 and exported to Russia, Japan, South Korea, Hong Kong, Macao and other countries and regions. In order to further promote the industrialization of Dijing pepper, Xichong has increased the construction of pepper base, the development of special organizations and the support of leading enterprises by vigorously integrating related projects. At present, the county has established 26 types of pepper special associations, 1 medium and large-scale leading processing enterprises, and promoted the development of township offices and joint households to handle 12 pepper processing enterprises, 146 households and workshops, and more than 30 varieties of pepper products. The number of provincial-level high-quality agricultural products was 5, and the annual tax revenue was more than 23 million yuan. In 1977, Xichong "Zijingzhi" pepper was named by Sichuan Provincial People's Government as "Sichuan Xiguan 2 Jingjiao Pepper"; in 1982, it was listed as "Second Jingjiao Pepper Export Base County" by Sichuan Provincial People's Government; He was awarded the National “Double New” Gold Award in 1997; “Two Jingzhi Chili” won the Gold Medal of the National Agricultural Fair in 1999; in 2002, it was awarded the “Non-pollution Agricultural Products (Two Jingtiao Chili) Production Base” by the Sichuan Provincial Department of Agriculture; The Management Committee awarded the “Xichong Erjing Strip Pepper Planting Agricultural Standardization Demonstration Zone”; in 2009, Xijing County Xijing Bar Chilli was invited to participate in the 3rd China International Chili Industry Expo in Changsha, Hunan, and Xichong was awarded the title of “China Two Jingzhi Pepper Township”. ", "China's two Jingzhi pepper top 100 counties" title.

Technical requirements for quality of Xijing Erjing strip pepper (1) Variety. Two vitex. (2) Site conditions. The soil type is purple soil, the soil texture is loam or sandy loam, the soil pH is 6.5 to 7.5, and the organic matter content is ≥1.5%. (3) Cultivation management. 1. Nursery: Open field cold bed seedlings. Sowing every year from mid-January to early February. Seeding 6g to 8g per square meter of seedbed. 2. Colonization: (1) Rotation. Three to four years of rotation between the vegetables and the Solanaceae vegetables. (2) Time. Colonization from late March to mid-April, (3) density. 2 plants per hole, ≤7100 plants per 667m2 (mu). 3. Fertilize. Persimmon organic fertilizer ≥3000kg per 667 m2 (mu), of which 2/3 is used as base fertilizer and 1/3 is used as top dressing. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting. From mid-July to late September, the fruit red is fully harvested when it is physiologically mature; the dried pepper is freshly or naturally dried to a moisture content of ≤14%. (5) Quality characteristics. 1. Sensory characteristics: fresh red pepper and fruit slender, fruit length 15cm to 18cm, cross stem 1.0cm to 1.2cm, single fruit weight 5g to 10g, meat tender and tender, moderately spicy; dried red pepper, less thin skin, Aroma. 2. Physical and chemical indicators: project indicators fresh red pepper dried pepper water, % ≤ 8514 capsaicin, % ≥ 0.030.15 crude fiber (dry state), % ≤ 30283. Safety requirements: product safety indicators must meet the national correlation with similar products Provisions.

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Producers within the scope of protection of geographical indication products of Xijing Erjing strip peppers may submit an application to the Quality and Technical Supervision Bureau of Xichong County, Sichuan Province for the use of “Special Marks for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision. AQSIQ announced the approval. The statutory testing agency for Xijing Erjingjia Capsicum is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.