Up to now, Sichuan food is almost equal to pepper. In fact, pepper was rarely put in the early traditional Sichuan cuisine. Sichuan cuisine is inherently sweet, and it has been the favorite place of literati since ancient times. Poets such as Li Bai and Su Shi have traveled here, leaving many excellent works and many records for Sichuan cuisine. But after careful combing, in their poems, there is no trace of pepper in Sichuan cuisine, but it is mainly sweet. With the changes of the times and the humid and cold climate in Sichuan, Sichuanese finally chose the spicy taste, and it became stronger and stronger. So that now every time we see the scarlet and fragrant photos of Sichuan cuisine in magazines or on TV, we are always impressed? Looking at plums to quench your thirst? A sense of gain.
Sichuanese have a fast appetite? Reincarnation? From sweet to spicy, it has a lot to do with policy immigration. Pepper really appeared on the table of Sichuanese in the late Qing Dynasty. At that time, Zheng He went to the Western Ocean and opened up a trade route. Businessmen who went to Nanyang for trade brought back rare peppers. The unique taste of pepper stimulates the taste buds of Chinese people, which develops rapidly in Hunan and spreads abroad. Many people in Sichuan are immigrants from other places, and there are also many people in Hunan. Hunan people come to Sichuan with their eating habits.
Sichuanese have a fast appetite? Reincarnation? As we all know, Sichuan is a basin topography, which causes the humid and cold climate here all the year round, and pepper has a good effect of dispelling cold and dampness. For what? Shu dog barks at the sun? For Sichuanese, pepper has naturally become a good daily ingredient, so now Sichuan food is basically sweet and spicy.