How do people who don t eat spicy food feel? Why do some people not like spicy?

First bite: Well, the duck neck is good; Second bite: Hey, it's a little spicy; Third bite:

The tongue starts to tingle a little; Fourth sip: sore throat and start drinking; Fifth bite: Mom, why doesn't my stomach feel anymore?

The sixth mouth....The seventh mouthful....When eating out, more or less chili peppers will be put in, and no matter how little is put in, people who don't eat spicy will react as soon as they eat it. Since then, the name of the pepper detector has spread.

When I smell the smell of chili peppers, I choke in my heart. I didn't dare to approach at all, it was too uncomfortable. Every time you go to a restaurant to eat, you have to emphasize to the waiter many times that you can't put spicy and can't be spicy. When I go to a relative's house to eat, I always bite a few bites of food.

Before going to Chengdu and Chongqing, I will deliberately avoid spicy food, and choose Cantonese cuisine or Western food or Japanese food, and then due to eating with colleagues and customers many times, I slowly came into contact with local cuisine, and I have adapted to the local spicy taste (of course, it is too spicy or not), although I want to drink tea and soda while eating spicy, but I can also accept it a little, and I will deliberately order some dishes that I can adapt to when I eat local dishes, and I will not get hot when I eat spicy food locally, but the problem of gastrointestinal discomfort still exists.

Instant noodles are eaten only with shrimp and fish plates. I am sixteen years old this year and have never eaten hot pot Malatang. Don't eat skewers.

Every time I order, I have to ask, "Is this spicy?" and put a little pepper noodles, and I also shed spicy tears. I never believe what people say, "You taste this, it's not spicy at all." In my eyes, hot and spicy are painful.

Usually, there is no more than hot pot, dry pot, and night beer, and there is relatively little Chinese food, mainly because there is no atmosphere. Most hot pots naturally have chili peppers, but whether they are spicy or not is mainly in the dipping water, and you may see a lot of red oil in the hot pot.

As a Dangshan person who doesn't eat spicy food, he has started the difficult mode since he was born. The delicacies that the people like to see are all poisons that pierce your intestines.

As a native of Guangzhou who is afraid of spicy food but often travels to Chengdu and Chongqing for work, this question is too appropriate. First of all, in terms of personal taste, I like mustard, I like the sweet and sour spicy taste of Southeast Asia, I like the spicy taste of ginger, but I can't stand the spicy taste of chili, I can't stand it when I touch it, especially spicy is more respectful, but I have a soft spot for chopped pepper fish head.

When I was a child, I was afraid that I wouldn't be able to eat spicy food and become a traitor among my friends. When you grow up, your classmates in other provinces will think you are a strange person, and say, "You don't eat spicy food?" Aren't all Dangshan people able to drink alcohol and eat spicy food?

Update 1:I'd like to have more science if I could! For example, * taste buds become habits, and taste buds begin to adapt to spicy taste, and the more you eat, the more spicy it becomes, and the more you eat, the more spicy it becomes.

But is there a d person who understands that he is born with spicy food? Is it the same taste bud structure or what? And the taste is different, is it because of the difference in the structure of the taste buds or because the brain does not use it?

If yes, what's the difference?

On the tongue, you can taste different tastes both the taste buds are distributed separately o tie on the tongue not the same place.

There are D people who have problems with their own taste buds and can eat spicy.

And there are d people, because of how spicy they eat, * taste buds become habits, and the taste buds begin to adapt to spicy, and the more you eat, the more spicy you get, the more spicy you feel.

The number of taste buds of each person is not necessarily the same, so the food is also wild, and there are slight differences. And everyone has the same taste, for example, I say that green peppers taste good, but Xiaoxin must say that green peppers are so difficult to eat, and they hate green peppers.

2008-04-01 19:25:34 Added:

If you like its taste, you can accept its taste, or if you love the food that others love, you will have the opportunity to feel that the fruit is delicious;

On the contrary, it is not delicious. ,

First of all, I can't accept hot and sour noodles. Hot and sour powder, it is a cold dish with a spicy taste, and the ratio of seasoning is about chili powder:salt:

Vinegar: Sugar = 6:3:

6:6, and the seasoning can add dark soy sauce, Sichuan pepper, sesame oil, etc. This dish can be said to be a unique specialty in southwest China, but unfortunately I can't accept the spicy food, otherwise maybe I would really like it.

Secondly, I have no time to stop the way to accept Laba porridge in Sichuan cuisine. Laba congee is a traditional dish in Sichuan cuisine, made from glutinous rice, fresh lean meat, chopped peanuts, refined salt, chives, star anise, rock sugar, soy sauce and five-spice powder. During the Laba Festival, people will use this special dish to worship their ancestors.

But I don't like the sticky texture of porridge, which is not suitable for my taste, so Laba porridge is also a special delicacy that I can't accept.

Again, I can't accept the Chaoshan specialty - Chaoshan shredded pork noodles. Chaoshan shredded pork noodles are a noodle dish with bonito and eggs as the main ingredients, with a moderate salty and fresh taste, and added chili, green onions, ginger, garlic, garlic, Sichuan pepper and other seasonings, with a special "Chaonan soup" material. Because I don't like spicy food, I can't accept the special delicacy of Chaoshan shredded pork noodles.

In the end, I couldn't accept a special delicacy in Sichuan - Mao Xuewang. Mao Xuewang is a relatively popular Sichuan specialty, made with pig blood, pig liver, Sichuan pepper and other main ingredients, with hot pot soup and other seasonings, with a special greasy fragrance, different from ordinary hot pot.