Chengdu: Baby Cuttlefish with Pickled Pepper成都：泡椒墨鱼仔

A writer describes Sichuan style seafood by saying that since seafood came to Sichuan, it has gained a new kind of life! One of the best examples is the Baby Cuttlefish with Pickled Pepper.
一个作者是这样写川味海鲜的：自从海鲜变节从了川菜以后，它仿佛焕发了它的第二春！铁例之一便是泡椒墨鱼仔。

This dish fully depends on the Sichuan pickled chili pepper (bullet pepper). The chili pepper must be bright red, large and full, and it shall be just pickled enough. The red and white colors of the finished dish are very pleasing to the eyes! The taste of pickled chili pepper is infused in the baby cuttlefish and there is a sweet aftertaste.
这菜全靠四川的泡海椒（子弹椒），要选色泽鲜红、体大肉厚的海椒，泡的也需恰到好处。成菜红白分明，赏心悦目！泡椒的味全在墨鱼仔里面，还带点回甜的味道。