It is my sad duty to inform you that China also has these monstrous crimes against vegetation which are an insult to food. The bell peppers - 灯笼椒/燈籠椒 (Mand: dēng lóng jiāo; Cant: dang1 lung4 ziu1), literally 'lantern peppers'. Individually, they are commonly known as 红椒/紅肉椒 (Mand: hóng jiāo; Cant: hung4 ziu1) - red peppers, 青肉椒 (Mand: qīng jiāo; Cant: cing1 ziu1) - green peppers and 黄肉椒 (Mand: huáng ròu jiāo; Cant: wong4 juk6 ziu1) - yellow peppers. As these names are also used for other much better varieties of chillies, when it is necessary to be precise, They become 红肉椒/紅肉椒 (Mand: hóng ròu jiāo; Cant: hung4 juk6 ziu1), 青肉椒 (Mand: qīng ròu jiāo; Cant: cing1 juk6 ziu1), and 黄肉椒 (Mand: huáng ròu jiāo; Cant: wong4 juk6 ziu1) with 肉 (Mand: ròu ; Cant: juk6) meaning 'flesh'.
In ascending order of vileness:
No. 3
No. 2
No. 1
It pains me to inflict this upon you.
Very sensibly, I never saw these when I lived in Hunan. They are, however, used more in Cantonese cuisine and there is a Cantonese influence on the cooking to the south and east of here. How they are used, I have no idea or desire to know.
