There is such a hot topic, why do so many people think that Sichuan cuisine is spicy?
I think the reason why Sichuan cuisine gives people a spicy impression is mainly because of its spicy classic dishes, such as mapo tofu and kung pao chicken, which are famous all over the world, so when people think of Sichuan cuisine, the word "spicy" comes to mind.
But in fact, Sichuan cuisine has a lot of flavors, in addition to spicy, there are also sweet and sour, bitter and salty, and there are various cooking techniques, don't just stare at the spicy.
Netizens also fried the pot
- In Li, Guangdong also has dishes with chili peppers, and there are also local specialty chili sauces, eat spicy depending on the environment, it is cold in winter, and most people will accept chili peppers when they play the side stove. This is the actual situation, not the idea that Guangdong and chili peppers have nothing to do with each other as if they were beaten to death on the Internet.
- Yes, the people of Sichuan and Chongqing have become more and more spicy in the past 30 years. It's not that a restaurant is getting spicier and hotter, it's that restaurants with a higher degree of spiciness have a higher survival rate.
- Because the popular Sichuan cuisine outside the province is mainly heavy oil and spicy dishes, and the audience is mainly young people, who are the main force of netizens. Over time, the impression given to the whole network is that Sichuan cuisine is dry and spicy, and Sichuan people eat spicy food. To be honest, Chengdu is mainly numb, spicy is secondary, and it is impossible for Sichuan people to eat spicy thia. No amount of anorectal hospitals can save it.
- It makes sense, in many small restaurants, if you tell him not to put spicy, he won't cook, and if you tell him to put less spicy, it will still be very spicy when served.
- Thanks to the answer and comment section, I finally understood what was going on in the minds of those restaurants that had put a lot of diced chili peppers and shredded chili rings with a clean face after the customers repeatedly emphasized "don't put spicy", and still came out with a lot of diced chili peppers and shredded chili rings.
- I think I once went to a Hunan classmate's house for dinner, and she even put chili peppers in the fried vegetables! Or the chili peppers brought from my hometown! I had a stomach ache all night after eating that day.
- I am a native of Guizhou, who is very spicy, but after eating a sick meal without chili peppers for three months, I did eat the spicy taste of Master Kong's braised beef noodles. So I agree with the view that I don't eat spicy areas, the pots in Sichuan are all spicy, how can the dishes not be spicy.
- Hunan people said that it is not spicy, it is delicious, but it is too numb, and it would be better to put less peppercorns.
- I have never understood that the most common representative of Sichuan cuisine, back to the pot meat, fish-flavored shredded pork is not spicy, why is Sichuan cuisine spicy? As a result, a bunch of people think that these two are spicy dishes, so I can only say that according to their standards, these two should be pickles, beets, and sauerkraut at the same time.
- The non-spicy Sichuan cuisine has been integrated into the people's homes, so I'll just say a few
- Kung Pao chicken, back to the pot meat, fish-flavored shredded pork
- There is also a spicy mapo tofu, which is not made into a rice bowl single at the school gate.
- This is authentic classic Sichuan cuisine, when it comes to the classics, it is said that it is a box lunch, and when it comes to boiled meat slices, it begins to say that Sichuan cuisine is all spicy, and you can't play like this
Write at the end
Well, after reading so many netizens' sharing, netizens' opinions, do these answers give you a new understanding of Sichuan cuisine?
Don't just stare at the spicy, the deliciousness of Sichuan cuisine is far more than that, let's dig out more surprises that make people "truth"!