Why is it said that Sichuan chefs can t cook without chili peppers?

Because one of the main characteristics of Sichuan cuisine is that it is spicy, if there is no chili pepper, there will be no taste.

Because Sichuan chefs are used to making spicy dishes, they don't know how to cook without chili peppers.

This is because Sichuan chefs will only cook rice with chili peppers. I won't cook anything else.

Because Sichuan cuisine is notoriously spicy, its taste is inseparable from chili peppers.

In the case of Sichuan cuisine, they all have chili peppers, and if they don't have chili peppers, they won't cook.

Because of Sichuan cuisine, Sichuan cuisine is to be made with chili peppers, and this question is basic common sense.

Sichuan cuisine is famous for chili peppers, and it can't be called Sichuan cuisine without chili peppers.

Because they usually put chili peppers to taste any dish, which is normal.

ChuanThe cuisine is famous all over the country for its spicy taste, which is not to say that you can't cook without chili peppers, but Sichuan cuisine without chili peppers is equivalent to having no soul.

Today's Sichuan region and even Sichuan cuisine are almost complementary to chili peppers, but in terms of its historical origin, chili peppers have entered Sichuan for less than 500 yearsIt has been used in cooking for about 400 yearsBut this red pepper flavor has become a key role in Sichuan cuisine, it is said that the preference for spicy fragrance in Sichuan is the reason, plus this chili pepper that has come from the sea, Sichuan people are mostly called "sea spicy", and its spicy fragrance and the hemp fragrance of Sichuan pepper are also the most perfect match, so that Sichuan people are more persevering in the pursuit of spicy fragrance, and cast the appearance of today's Sichuan cuisine, Sichuan has also become a spicy center

Although the four Sichuan people like to eat chili peppers, love is the aroma and color of pepper, and spicy only makes the aroma and color more showy and plays an auxiliary role, so the dam in western Sichuan produces Erjingtiao pepper powder is the favorite pepper variety of Sichuan people, its color is red, and the aroma is that the climate of Sichuan is very suitable for growing pepper. There are also many varieties of pepper. He is good at using a variety of chili peppers and a variety of bright colors to enhance the color and flavor of dishes.

I don't like spicy peppers. Because it was too hot, I couldn't taste the other flavors. Rich flavor and texture are the highest principles of Sichuan cuisine, so I can only bring chili peppers into the dishes.

If it were just a hot dish, Sichuan cuisine would not be highly valued today, so it is an insult to Sichuan cuisine and Sichuan chefs.

Sichuan every June,There are green peppers on the market, the flesh is thick and crispy, the spicy flavor is moderate, fragrant, and the green two wattle peppers can be used alone or as a seasoning. The most common is to burn the pepper of Qingerjingtiao to the **, and peel it slightly, peel it, and season it directly, which is very fragrant. If you only cook it, you can use it as a dish and then change it to red wattle pepper for a month.

Because Sichuan cuisine must add chili peppers, and if there is no chili pepper to flavor it, the chef will not be able to cook.

Because Sichuan cuisine is mainly spicy, there is such a saying.

Sichuan cuisine is basically spicy, and you can also give the chef a note not to put chili peppers, but Sichuan cuisine without chili peppers tastes wrong.

The signature dishes of Sichuan cuisine are all spicy and fragrant, with a very heavy taste, and there are also stir-fried vegetables that are not spicy.

Is there anything in Sichuan cuisine that isn't spicy? The representative of Sichuan cuisine is spicy and fragrant, there should be no non-spicy, because Sichuan people like to eat spicy food, eliminating the moisture in the body, so there should be no non-spicy.

There is no Sichuan cuisine that is not spicy, even if they tell you that it is not spicy, but for those of us who don't eat spicy, there is a certain amount of spicy, and he is still relatively spicy for northerners.

Sichuan cuisine is mainly used in most cases, but you can put less chili peppers when cooking.

Sichuan cuisine is not spicy, I don't think it's possible, otherwise how to call him Sichuan cuisine Sichuan cuisine contains more hair and chili peppers.

There are very few that are not spicy, and most of them are mainly spicy. Because it belongs to the local characteristics of the eating habits, there are also, and you can also ask the chef to cook without adding chili.

Although Sichuan cuisine is generally spicy, some Sichuan dishes are still not spicy, and there are also some Sichuan dishes.

This one is.

You are welcome to come to Sichuan for tasting.

If you are satisfied, please accept it, thank you.

Is there any Sichuan cuisine that is not spicy, Sichuan cuisine can be fried to be slightly spicy or not spicy, for example, stir-fried vegetables can not be spicy.

Sichuan cuisine generally has chili peppers, which is a local specialty, and they are all non-spicy and unpleasant, so there is no non-spicy one.

Sichuan cuisine is not spicy and spicy, but most of it is spicy because it is a specialty of Sichuan.

Most Sichuan cuisine is relatively spicy, and of course Sichuan cuisine also has dishes that are not spicy.

No, Sichuan cuisine seems to be basically spicy, or you can choose slightly spicy.

Sichuan cuisine is famous for being spicy, and there are basically no dishes that are not spicy, and they were all slightly spicy before.

There are many dishes that are not spicy in Sichuan cuisine: spicy flavors, including garlic flavor, mustard flavor, sesame sauce flavor, smoke flavor, sauce flavor, five flavors, and bad flavors. Typical dishes are:

Camphor tea duck, smoked pork ribs, anchovies in sesame sauce, smoked fish with five spices, fried mutton in sauce, fish strips with scallion oil, hot chicken with ginger sauce, wind meat, fragrant leed meat, etc. Salty, fresh, sweet and sour flavor type, including salty umami, soy sauce, tomato juice, sweet and sour flavor, etc.

The inserts are basically spicy, and there are also those that are not spicy, and there are few Sichuan dishes that are mainly employed, mainly spicy.

I remember that there are very few things in Sichuan cuisine that are not spicy.

Sichuan cuisine is generally spicy, and there are few that are not spicy, which is the characteristic of Sichuan cuisine.

No, in fact, chili peppers were introduced to China in the last 160 years of the Ming Dynasty, when Sichuan cuisine was already ripe, well, there are many dishes in Sichuan cuisine, such as Kung Pao Chicken Husband and Wife Lung Slices, right? This dish is not spicy, but later the temperature of Sichuan people is more hot and humid, and they like to eat chili peppers to drive away the cold, so over time people remember that Sichuan cuisine is very spicy, numb and numb.

Geographical and climatic factors, Guizhou is located in a mountainous area, the rain is damp and cold, the rain is particularly cold, the air humidity is high, people who live in Sichuan and spend the winter in the north will have an experience, eat chili pepper to drive away the cold and get wet. Chili peppers contain a substance called capsaicin, so eat some chili peppers and eat them every time you eat.

Historical factors, as the saying goes, "except for oil and salt there is no noble taste", historically, Sichuan is located in a mountainous area, high mountains and dangerous roads, rugged roads, extremely inconvenient transportation, lack of oil and less salt, working people's lives are extremely difficult, meals lack of oil and salt, difficult to swallow, in order to solve this problem, have to use sour and spicy to season, in order to solve the problem of oil and salt.

The habit factor of Sichuan cuisine cooking, Sichuan cuisine cooking is particularly particular about "color", "fragrance", "taste", pepper is not only people's favorite vegetable, but also an indispensable condiment. Color: Sichuan people's favorite chili peppers are green chili peppers and red chili peppers and remanufactured products.

Xiang: Sichuan people do love to eat.

There are many benefits of eating chili peppers, according to relevant information; Chili peppers are particularly rich in nutrients.

Because of Sichuan's unique topography and climate, the taste of Sichuan cuisine changes. But precisely, it's the humid weather that makes people fall in love with the spicy taste, because eating chili peppers can dispel dampness. Relevant studies have shown that there is indeed a certain relationship between China's climatic characteristics and spicy eating habits.

However, Sichuan's humid weather can only partially explain why Sichuan people like spicy flavors, but not why the taste of Sichuan cuisine has changed in this way.

After all, eating chili peppers is just one way to adapt to the external environment.

People on the Loess Plateau in Shaanxi also like to eat spicy food, and the people in the same humid Liangguang area did not use this way to get rid of dampness, and developed another way of eating to adapt to the humid environment.

As mentioned earlier, Sichuan cuisine, which is famous for its spicy flavor today, did not focus on spicy flavor in ancient times, and it was not until the Qing Dynasty that this spicy-dominated food culture was formed. Previously, the Shu people's preference for flavors was mainly sweet, but later, because the cultivation of sugar cane was affected, the taste had to be changed to salty. Later, salt became scarce, and people urgently needed to find suitable condiments to replace salt, at this time, they found peppers imported from the Americas, and succeeded in replacing salt.

At the beginning of the Qing Dynasty, the Sichuan people formed a food culture that focused on spicy taste, and it has continued to modern times. It can be seen that economic factors can indeed influence people's taste preferences and make people gradually forget their previous favorites.

Sichuan dishes are not spicy, because on the one hand, Sichuan is rich in chili peppers, and on the other hand, the local climate in Sichuan is relatively humid, and eating chili peppers can remove moisture in the body. In the long run, it has formed a local non-spicy dish.

Sichuan dishes are not spicy and not dishes, I personally think that on the one hand, it has a certain relationship with the abundance of chili peppers in Sichuan, on the other hand, the local climate in Sichuan is relatively humid, and the local people used to eat chili peppers, mainly to remove the moisture in the body, so after a long time, the local eating habits are not spicy and not dish.

Sichuan people have always given people the impression that they like to eat spicy food very much, and the biggest feature of Sichuan cuisine is spicy. But spicy hot pot is really spicy for many outsiders, but Sichuan people eat it naturally, why are Sichuan people so spicy?

Some people may say that this is innate, just like southerners are born with spicy food, and this statement does sound a bit of truth. However, the real reason is related to the living environment, everyone knows that the climate in Sichuan is relatively humid and hot, so the locals like to eat chili peppers to get rid of the dampness in the body, and they have been accustomed to the spicy degree of chili peppers for a long time.

Another reason is that in the past, the traffic in Sichuan was very inconvenient, there were bumpy mountain roads everywhere, and the materials had to be transported in from outside, so when the transportation was inconvenient, there was no salt and other seasonings, people could only use chili peppers to season, so even if there was no saltiness, it would not be difficult to eat, so Sichuan cuisine was seasoned with chili peppers and passed down.

In fact, this Sichuan spicy food looks like it is still very appetizing, because the red pepper in it looks very good-looking, and this pepper also has an appetizing effect, like usually, if you don't have an appetite, you can also eat some spicy food, for people who are not spicy, this spicy food is more attractive.

This may have something to do with the geographical location of Sichuan. Sichuan is located in the Sichuan Basin, and the Yangtze River passes by, and the climate is relatively humid. In order to remove moisture from the body, the dish is inseparable from chili peppers. Cayenne pepper has the effect of removing dampness.

Because Sichuan is located in the center of the basin, the climate is hot and humid, so the dishes are mostly dehumidified seasonings as auxiliary materials. And chili pepper is the most able to play the role of discharging the cold and damp gas from the body, so eating spicy slowly became a habit, gradually, each dish will put chili pepper, and over time it has formed a saying that no spicy is not a dish!

Historically, Sichuan is located in the mountainous area, the mountains are high and the roads are dangerous, the roads are rugged, the traffic is extremely inconvenient, the lack of oil and salt is scarce, the working people live in extreme hardship, the food lacks oil and salt, it is difficult to swallow, in order to solve this problem, we have to use sour and spicy to season, in order to solve the problem of insufficient oil and salt Sour is sour soup, spicy is chili, in the long run, often eat chili, can eat chili, love chili pepper has become a special eating habit Sichuan people's daily life "oil, salt, chai, rice, sauce, vinegar tea" There are two more things, and that is chili pepper and sour soup. As far as Sichuan people are concerned, it should not only be spicy, but also fragrant, so as to meet the cooking requirements of Guizhou dishes and enjoy the taste when eating.

Why is Sichuan cuisine not spicy? This is because of the characteristics of Sichuan cuisine, it is mainly "color, aroma, taste.""It is famous for its four major cuisines in China, especially Sichuan cuisine"The word "spicy", if Sichuan cuisine is separated from spicy, it is not the so-called Sichuan cuisine we want to eat, right?

The so-called in Sichuan cuisine""Color and fragrance" is the chili oil we usually use when stir-frying Sichuan cuisine, Pixian bean paste and sugar color, these three seasonings are the main ingredients in Sichuan cuisine, everyone usually uses them to make dishes, and the fried dishes are not only red in color, but also very fragrant and delicious.

In Sichuan cuisine"taste"It mainly refers to the spicy taste, and the spicy flavor is indeed inseparable from the two seasonings of Sichuan pepper and chili, without them, it is not authentic Sichuan cuisine, right?

The geographical location of Sichuan is that he is in a basin, all year round, the humidity is heavier, and the chili pepper can effectively discharge the moisture in the body, so the dishes in Sichuan are not spicy or happy.

Sichuan's dishes are not spicy because they are used to eating chili peppers, and they are able to eat chili peppers to remove moisture from their bodies.

China is known as the salty in the north, sweet in the southeast, and spicy in the west. Dry food is salty, hot and humid food is sweet, and hot and humid food is spicy. Guizhou is located in a mountainous area, damp and cold, while Sichuan is accompanied by a lot of rain, especially cold when it rains, and the air humidity is high.

People who live in Sichuan and spend the winter in the north will have an experience, that is, the north is cold and windy, as long as you wear good clothes and scarves, you will not feel cold, but in Sichuan you will always feel cold from the inside out, and eating chili peppers is for Wang Xiang to keep out the cold and dampness. This is because chili peppers contain a substance called capsaicin. Every time you eat chili peppers, eating chili peppers will make your heart beat faster, your pores wider, your capillaries dilate and thicken, your blood will accelerate, your sweat glands will open, and your whole body will sweat.

The cold and moisture on the body will be driven out of the body, and the whole body will feel warm.

Sichuan is located in a mountainous area, with high mountains and dangerous roads, rugged roads, extremely inconvenient transportation, lack of oil and salt, and the working people's life is extremely difficult. To solve this problem, it is necessary to season it with sour and spicy foods to solve the problem of lack of oil and salt. Sour is sour soup, and spicy is chili.

In the long run, eating chili peppers often, being able to eat chili peppers, and loving chili peppers has become a special eating habit. Sichuan Province and Hunan Province are both provinces with large Chinese populations. Located in the south and southwest of China.

Hunan is located south of Dongting Lake, with abundant rainfall, mild climate and high humidity. Sichuan is located in the southwest of the birthplace of the great river, with high mountains and dense forests, and warm and humid air. The province is surrounded by mountains.

The area is shrouded in clouds and mist, with the vast western Sichuan Plain in the middle, a typical basin climate with high air humidity.

The eight cuisines showcase the essence of Chinese cuisine, and the street food in each city is full of strong humanistic customs, and there are any combination of sweet, sour, bitter, spicy and salty in various places. Spicy is acceptable in few countries in the world, and Mexico is just a stone's throw away from Malaysia. Chinese spiciness, originally extracted from ginger, garlic, and pepper.

At the end of the Ming Dynasty, chili peppers were introduced to China, adding different delicacies to the table. Chongqing cuisine is inseparable from spicy. Although both are spicy, they are not the same.

Chongqing's spicy pays more attention to spicy, and spicy is layered. The most famous is Chongqing hot pot, which comes with a special dipping sauce. Stir-fry hot food with sugar, and dip sesame oil in hot pot to enhance the flavor, and the spicy taste is very high.