1. Due to its special geographical location, Sichuan is a humid basin. Sichuanese can eat spicy food, which is also directly related to their climate. Sichuan cuisine is also mainly famous for its spicy flavor.
2. Guizhou people can also eat spicy food, which is also essential for everyone at the table, no matter what Chili they eat. There are quite a few kinds of peppers in Guizhou, and the hottest pepper should be Chaotian pepper. There is a local dish in Guizhou called Chili Fried Chili.
3. Hunan cuisine can't be separated from pepper. Hunan's spicy food is not as spicy as Sichuan's, Guizhou's hot and sour, and Hunan's spicy food is pure spicy. It is said that every Hunan person eats more than ten kilograms of peppers every year.
"Sichuan, Guizhou and Hunan all have a history of eating spicy food.
It is said that this sentence was said by He Long.
Sichuan people are not afraid of spicy food, Guizhou people are not afraid of spicy food, and Hunan people are not afraid of spicy food. Chongqing once belonged to Sichuan. People in these two places are mainly spicy, and Sichuan cuisine and Chongqing hot pot, which run through the north and south of the river, are enough to make people feel the spicy charm of these two places.
1, Sichuan
The record of edible pepper in Sichuan is a little late. Neither Yongzheng's Sichuan Annals nor Jiaqing's Sichuan Annals recorded the cultivation and consumption of peppers. The earliest record at present may be in the late Jiaqing period. At that time, the main areas where peppers were planted and eaten were Chengdu Plain, South Sichuan, Southwest Sichuan and Daba Mountain at the junction of Sichuan, Hubei and Shaanxi. After Tongzhi, the edible peppers in Sichuan became popular, and even "they were planted everywhere in Shan Ye".
According to Fu Chongju's Survey of Chengdu in the Late Qing Dynasty, there were as many as 1328 kinds of dishes in Chengdu after Guangxu. Pepper has become one of the main ingredients in Sichuan cuisine, and spicy has become an important feature of Sichuan people's diet.
2. Guizhou
During the Qianlong period, Guizhou began to eat a large number of peppers, followed by Zhenxiong in Yunnan and Chenzhou in Hunan, which were adjacent to Guizhou. In the annals of Taiwan Province Province in the 12th year of Qianlong (1747), there is a record of eating Chili peppers on the island of Taiwan Province Province. After Jiaqing (1796 ~ 1820), it was recorded that Guizhou, Hunan, Sichuan and Jiangxi provinces had begun to "grow peppers as vegetables".
During the Daoguang period (182 1 ~ 1850), everything in northern Guizhou was sprinkled with pepper. During the Tongzhi period (1862 ~ 1874), people in Guizhou "ate sea pepper in four seasons". Corn rice was popular in Guizhou in the late Qing Dynasty, and the dishes were mostly tofu pudding, that is, soaked salt blocks and sea peppers were dipped in water, which was a bit like tofu pudding dipped in sea peppers in Fushun, Sichuan today.
3. Hunan
During Jiaqing period, some areas in Hunan didn't eat spicy food very much, but it was more common to eat Chili after Daoguang. According to the Qing Dynasty's History of Qing Dynasty, "people from Yunnan, Guizhou, Hunan and Sichuan like spicy food", "people from Hunan and Hubei like spicy food" and "no pepper mustard is put in the soup", which shows that people from Hunan and Hubei like spicy food in the late Qing Dynasty, and even peppers should be put in the soup.