Where are the spiciest dishes special?

A: Hello, the most spicy dishes feel like the characteristics of Guizhou and Sichuan, Guizhou is spicy, and Sichuan is spicy.

Pingxiang, Jiangxi Province may be the spiciest place in China, and even chili peppers are used to cook porridge and stew soup. In fact, Jiangxi people are also spicy and unhappy. According to historical records, most of the people in Hunan and Hubei are Jiangxi people who moved over, belonging to the ancestral hometown of Jiangxi, it is rumored that chili pepper was introduced to Zhejiang from overseas at the end of the Ming Dynasty, and as a result, Zhejiang people did not like to eat, and then spread to Jiangxi, and finally brought into Hunan and Hubei, all the way west to Yunnan, Guichuan.

Jiangxi people eat spicy food and Hunan people actually have a comparison, the eastern Jiangxi region is close to Zhejiang, and the spicy food is not very strong, but the spicy food in the western Jiangxi region is not worse than that of Hunan people.

The spiciest is Hunan cuisine, and both Guizhou and Jiangxi are inferior.

Chongqing and Sichuan are dominated by hemp.

Hunan cuisine and Sichuan cuisine are both famous for their spicy tastes, and fresh and spicy are the characteristics.

When it comes to spicy, the first thing that comes to people's minds is Sichuan, because the characteristics of Sichuan cuisine are famous for being spicy, and Sichuan's spicy hot pot is famous all over the country.

Fish Head Curry from Singapore and Malaysia: Fish Head Curry is one of the most Singaporean cuisines, originally pioneered by local Indians and cooked for Chinese people who love fish heads. Gradually, Malays and Indians began to fall in love with the dish and became more diverse, with a spicy curry sauce poured over the fish head, and the delicious meat infused with the taste of chili peppers, although their spicy scalps were numb, they couldn't resist eating a few more bites.

The spiciest should be Chongqing hot pot, right?

I think it's a specialty of Sichuan, Sichuan cuisine.

Jiangxi, for now, I think Jiangxi cuisine is the spicest.

The spicy dishes include flavor snake, Mao Xuewang, Zaozhuang spicy chicken, spicy crayfish, spicy fat sausage, etc. Taste snake is a traditional famous dish in Hunan Province, which belongs to Hunan cuisine. This dish uses high-protein, low-fat, delicate local snake as raw materials, and formulates fresh, fragrant and spicy flavors.

Mao Xuewang uses duck blood as the main ingredient, and the cooking skills are mainly cooked, and the taste is spicy, which originated in Chongqing. <

The spicy dishes include flavor snake, Mao Xuewang, Zaozhuang spicy chicken, spicy crayfish, spicy fat sausage, etc.

1. Taste snake.

Taste snake is a traditional famous dish in Hunan Province, which belongs to Hunan cuisine. This dish uses high-protein, low-fat, delicate local snake as raw materials, and formulates fresh, fragrant and spicy flavors. The cholesterol content of snake meat is very low, which has a certain effect on the prevention and treatment of arteriosclerosis.

How about friends, have you seen saliva flying, I love spicy food, but I am only afraid of the taste of snakes, maybe it is a regional factor, I have never seen a snake since I was a child.

2. Mao Xuewang.

Mao Xuewang uses duck blood as the main ingredient, and the cooking skills are mainly boiled, and the taste is spicy. Originated in Chongqing, it is popular in Chongqing and southwest China, and is a famous traditional dish. Mao Xuewang is a special dish of Chongqing and one of the originators of Chongqing cuisine, which has been included in the "Chongqing Cuisine Cooking Standard System" of the National Standards Committee.

3. Zaozhuang spicy chicken.

Zaozhuang is the hometown of spicy chicken in China, Zaozhuang spicy chicken is also known as "Zaozhuang ** spicy chicken", which is a distinctive delicacy in Lunan area, which is characterized by fresh, spicy, fragrant, bright color and heavy taste. It is better to cook stir-fried chicken with local free-range roosters, among which the old rooster and small rooster are the most preferred. Now the chefs of Zaozhuang have creatively developed a series of derivative dishes:

Chicken steamed buns, spicy chicken, noodle chicken, spicy chicken with pot cakes, etc.

4. Spicy crayfish.

Spicy crayfish, also known as flavor shrimp, Changsha flavor shrimp, and spicy crayfish, is a famous local snack in Hunan. It is made with crayfish as the main ingredient and pepper, pepper and other spices. After the dish is cooked, the color is bright red, and the taste is spicy and fragrant.

5. Spicy fat sausage.

Spicy fat sausage is a famous delicacy that belongs to Sichuan cuisine. Chongqing people call the pig's large intestine fat intestine, which sounds greasy and greasy, and there are many methods, but I think the "spicy fat intestine" is the most delicious, because this method first boils the large intestine soft, and the oil in the intestine is dried over low heat, plus a lot of chili pepper and pepper are put to taste spicy and delicious, and the fishy smell of the large intestine can be removed, and it is numb and spicy to eat, it is very delicious, and you have to eat a big bowl every time.

Spicy dishes include spicy fragrant pot. Mala fragrant pot, originated in Chongqing, China, is a local spicy flavor dish in Sichuan and Chongqing, and is a Sichuan cuisine. The spicy fragrant pot is characterized by numb, spicy, fresh, fragrant, oily, and mixed and matched, with diverse tastes and a variety of ingredients that can be matched at will.

The origin of the spicy fragrant pot

Many spicy people who are not spicy or happy want to eat something spicy every day, and if they don't eat spicy food for a day, they will feel that they are all wrong, and they always seem to feel that something is missing.

Among the spicy food, there are hot pot, skewers, and this spicy fragrant pot that can be matched with a variety of ingredients, which is deeply loved by diners all over the country, and its ** in Jinyun Mountain, Chongqing.

The spicy fragrant pot is not only very delicious to eat, but also very good to make when making, the ingredients used can be carried out to seafood and aquatic products, poultry and livestock, and fresh vegetables as many as hundreds of items, and the cooking time is not very long, generally it only takes about 4 7 minutes to make the delicious out of the pot when cooking the spicy fragrant pot.

China's top spicy pepper is mainly dry and spicy in Guizhou, and then there is the devil pepper origin Yunnan is mainly sour and spicy, and the spicy that is popular all over the country is mainly in the Sichuan-Chongqing region, Silian Orange Sichuan and Chongqing. The spicy in these two places is spicy.

Sichuan, Hunan, Guizhou, Jiangxi.

The spiciest cuisine is Sichuan cuisine.

Sichuan cuisine is one of the eight major cuisines in China, which originated in Sichuan and is characterized by numb, spicy, fresh and fragrant. Sichuan cuisine original stool letter material mostly selects mountain delicacies, river fresh, wild vegetables and livestock and poultry. Make good use of cooking methods such as stir-frying, dry stir-frying, dry roasting, soaking, and stewing.

It is famous for its "taste", and there are many cracks and coarse deficiencies in the flavor type, which are rich in changes, and are more prominent in terms of fish aroma, red oil, strange taste, and spicy. The style of Sichuan cuisine is simple and fresh, with a strong local flavor.

Famous representative dishes include: Dongpo elbow, cold pot fish, Dongpo pork, braised pork ribs, fish-flavored shredded pork, back pot meat, mapo tofu, boiled fish, husband and wife lung slices and so on.

The spiciest cuisine is Sichuan cuisine.

Sichuan cuisine is one of the eight major cuisines in China, which originated in the Sichuan region and is characterized by numb, spicy, fresh and fragrant. The raw materials of Sichuan cuisine are mostly selected from mountain delicacies, river fresh, wild vegetables and livestock and poultry. Make good use of cooking methods such as stir-frying, dry stir-frying, dry roasting, soaking, and stewing.

It is famous for its "taste", with many flavor types and rich changes, with fish aroma, red oil, strange taste, and spicy flavor to be more prominent. The style of Sichuan cuisine is simple and fresh, with a strong local atmosphere.

Famous representative dishes include: Dongpo elbow, cold pot fish, Dongpo pork, braised pork ribs, fish with fragrant shredded pork, back pot meat, mapo tofu, boiled fish, husband and wife lung slices and so on.