However, pepper is not a local crop in China. It was originally produced in Mexico and was introduced to Europe by the Spanish in the late15th century. In the late Ming Dynasty, it was introduced to China by foreigners. At this time, the persimmon pepper has not yet entered the dining table of China people, but it is something that can be appreciated in the eyes of China people.
It was not until the Qianlong period that pepper became a small pet on the tip of China people's tongue. Prior to this, pepper was an active condiment in the field, similar to pepper. Pepper is a good thing to strengthen the spleen and stimulate appetite, and it has always been one of the important condiments in the diet of ancient Chinese. According to legend, during the period of Tang Daizong, corrupt official Yuan was investigated and dealt with according to law. Not only did you find a lot of gold and silver at home, but you also found 800 stone peppers. This shows that pepper was very expensive at that time, and its position in condiment industry is obvious.
Pepper ginger tea, a secret recipe of traditional Chinese medicine, was invented by Li Shizhen, a famous scientist in Ming Dynasty. When Li Shizhen was young, he suffered from eye diseases in late winter and early spring, and his drugs generally failed. Later, the unexpected discovery was caused by liking to eat Chili. Pepper is hot and can be fired. He didn't eat Chili for a year, and his eyes were fine in late winter and early spring. Pepper is hot and has the functions of dispelling cold, sweating and tonifying deficiency, but eating too much or eating for a long time will greatly hurt your vitality. During the analysis, Li Shizhen found that ginger is cold and can be closely related to pepper, so he created pepper ginger tea, which has the effects of nourishing the stomach, promoting digestion and eliminating toxins in the body, and is very suitable for health preservation.
In fact, during the Qianlong period of the Qing Dynasty, China people first started to eat spicy food in the middle and lower reaches of the Yangtze River. Pepper spread from the United States to China, and it also came from the freighter at sea. Of course, it gradually spread from the coastal open city Linjiang and was tried by the surrounding people. People here are all called Xiajiang people. Xiajiang people eat spicy food, while Sichuanese don't know what pepper is. This is not nonsense, history is well founded.
There is a professional historical work that embodies the human touch of Sichuan cuisine, called "Awakening the Garden Record", which was written by Li Huanan during the Qianlong period of the Qing Dynasty and collected by his son Li Diaoyuan. In this book, there is no narrative about the application of pepper in the whole article. It was not until the Jiaqing period of the Qing Dynasty that there was a record of planting pepper in Sichuan County Records, which made pepper "planted all over Shan Ye" in Sichuan. Because pepper is spread by water, Sichuanese call it "oil pepper".
Although Sichuanese eat spicy food late, the latecomers come from behind and eat spicy food fiercely. In the book A Journey to Sichuan written by Xu Xinyu in the late Qing Dynasty, it was recorded: "Only Sichuanese must choose extremely spicy peppers, and every meal and dish must be spicy." According to the Qing Dynasty's Notes on the History of Qing Dynasty, "people in Yunnan, Guizhou, Hunan and Shu like to eat spicy food" and "there are a lot of mustard soup without pepper", which shows that it is very common to eat spicy food in the late Qing Dynasty, and even the pot should be filled with pepper.
It is not difficult to see that Sichuanese, who are famous for eating spicy food, have been eating spicy food for more than 200 years, but earlier in Linjiang area, and Hunan people have been eating spicy food for two or three hundred years.
Question 1: (key) fish in the fish tank: highlighting self-blame and regret. Fish outside the aquarium: highlighting inner regret and despair.<