1. Geographical and climatic factors;
China is called salty in the north, sweet in the southeast and spicy in the west. Dry climate is salty, hot and humid climate is sweet, and humid climate is spicy. Guizhou is located in the mountainous area, and the rain is wet and cold. I have heard two words before: "The sun in Sichuan, the wind in Yunnan, and the rain in Sichuan is like winter." Second, "Sichuan has no three-mile leveling, no three-day sunny days, and no one has three cents." These two sentences reflect that there is a lot of rain in Sichuan, especially 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. It is cold and windy in the north. As long as they wear good clothes and scarves, they won't feel cold, but in Sichuan, they always feel that they are cold from the inside of their bodies, and eating Chili is to drive away the cold and get rid of the dampness. This is because pepper contains a substance called capsaicin. Every time you eat Chili, eating Chili will make your heart beat faster, your pores widen, your skin capillaries expand and thicken, your blood speeds up, your sweat glands open, and you sweat all over. The cold and moisture on the body are driven out of the body, and the whole body will feel warm. From a medical point of view, pepper has the functions of warming the middle warmer, lowering qi, stimulating appetite, promoting digestion, dispelling cold and removing dampness.
Second, historical factors;
As the saying goes,' there is no expensive taste except oil and salt'. Historically, Sichuan is located in the mountainous area, with rugged roads, extremely inconvenient transportation, lack of oil and salt, and extremely difficult life for working people. In order to solve this problem, we have to use acid and spicy seasoning to solve the problem of insufficient oil and salt. Sour is sour soup, and spicy is pepper. In the long run, we often eat Chili.
Third, the habitual factors of Guizhou cuisine cooking;
Guizhou cuisine pays special attention to color, fragrance and taste. Pepper is not only a favorite vegetable, but also an indispensable condiment.
Color: Sichuan people's favorite peppers are green peppers and red peppers and their replicas.
The green color of plants is formed by photosynthesis, which is a natural green color. Now people call pollution-free food green food. Eating green food is people's physiological needs and health pursuit. Green pepper is one of Sichuan people's favorite vegetables. Sichuan people call green peppers green peppers or new peppers, which are eaten as vegetables, and the green peppers selected must be spicy. Although persimmon pepper is green, Sichuanese don't like it. It is said that persimmon pepper is not spicy at all. It looks delicious. Bright green peppers are used to cook dishes such as Misgurnus anguillicaudatus, roasted peppers and Yinjiao, as well as shredded pork with green peppers, shredded potatoes with green peppers, fried eggs with green peppers and green chicken cooked as side dishes and condiments.
Red pepper is widely used in Guizhou cuisine. The bright red peppers were pickled into "red pickled peppers" and "pickled peppers", and Guizhou-style famous dishes such as ribs with pickled peppers, crispy fish with pickled peppers and tomato boxes with pickled peppers were cooked. Red dried peppers are made into "Bazin pepper", "oil pepper" and ". Special snacks, such as red oil rice bean curd, Wang Chang noodles, red oil powder and mutton powder, are all made with this red dried pepper as the main seasoning. There's another saying in Sichuan called "Eating by Watching Vegetables", which makes people salivate because of the bright red soup and little red dot in these delicious dishes, which makes people excited and greatly increases their appetite.
(2) Aroma: Sichuanese really love to eat Chili, but Sichuanese pay attention to the spicy taste when eating Chili. Choose peppers that are both spicy and fragrant, not just spicy and not fragrant. Sichuan is a mountainous area rich in peppers. The more famous varieties in Sichuan are: Huaxi pepper, which is spicy but not strong, fragrant and redundant, Zunyi pepper, which is fragrant and redundant, and Dafang pepper, which is spicy and redundant. Generally, we don't need pepper varieties without fragrance, such as yellow pepper in Jiangxi, white pepper in Guangdong, tree pepper in Yunnan and morning pepper in Sichuan. These peppers are really hot, but they are much hotter and less fragrant. It seems that eating some Chili peppers is just for one word, that is, "spicy". Cooking with these peppers makes people feel pain rather than enjoyment. As far as Sichuanese are concerned, it should be not only spicy, but also fragrant.
As far as the spicy taste in cooking is concerned, people who love Chili smell attractive spicy taste, while people who don't eat Chili often sneeze and feel the spicy taste choking. The most common spicy seasoning in Sichuan is to roast dried Chili until it is slightly burnt, and then mash it into Chili noodles. The particularly spicy taste makes people salivate and have a big appetite. Famous dishes in Guizhou cuisine, such as "two cold dishes" and all cold dishes without Chili sauce, are absolutely not acceptable. Famous specialty snacks, such as silk dolls, tofu Zi Yuan, love tofu fruit, barbecue, barbecue and dipping in water, are all made with Chili sauce. This alone is enough to show Sichuan people's interest in spicy taste.
(3) Taste: As far as pepper is concerned, pepper is a kind of condiment, ranking first among the spicy spices "pepper, ginger, onion and garlic". According to experts' research, the "spicy" of pepper is caused by capsaicin, which stimulates nerve endings to feel pain, so it can also be said that "spicy" is a tactile pain rather than a taste, but everyone is used to calling "spicy" the only one of the five flavors. Moreover, eating peppers as vegetables has become a dietary habit. If you often eat Chili, you will feel spicy stimulation. Without the stimulation of pepper, you will feel that the food you eat is tasteless and nothing smells good. Whenever people have no appetite for some reason and have no appetite for anything, they naturally want to eat something spicy. Due to frequent consumption of peppers, Sichuanese have gradually developed tolerance for tactile pain caused by eating peppers and have adapted to eating peppers. I will eat Chili. I am used to eating Chili. I love Chili. This is why people often say that "Sichuanese are afraid of peppers". One more thing, Sichuanese love to eat Chili because they are addicted. When eating Chili, the spicy taste of Chili stimulates the tongue, making nerve endings transmit this stimulation to the brain, and the brain feels pain. This kind of pain causes a systemic reaction, the heartbeat will accelerate, saliva or sweat secretion will increase, and the stomach will double "work". If you continue to eat Chili peppers, your brain will constantly reflect and release more endorphins. Due to the constant release of endorphins, people will feel relaxed and excited, resulting in a special "pleasure" after eating "spicy". Because of the pleasure of eating Chili, people want to eat spicy food, which is addiction to eating Chili. Another point is that peppers contain capsaicin. When taste cells come into contact with capsaicin in pepper, taste buds will feel more sensitive, so they can better feel the delicious food and make people love spicy food more.
Fourth, eating Chili regularly has many benefits;
(1) According to relevant information; Pepper is particularly rich in nutrition. Every100g of pepper contains C198mg of vitamin C, which ranks first among all kinds of vegetables. Protein 1.6 g, 0.7 g more than tomato; Contains 0.2 grams of fat; Contains 4.5 grams of carbohydrates, 2 grams more than tomatoes; Calcium12mg; 40 mg of phosphorus; It contains carotene1.65g. These nutrients are all needed by human body.
(2) Medical experts believe that pepper can relieve chest and abdomen cold pain, stop dysentery, kill parasites in stomach and abdomen, and control heart disease and coronary atherosclerosis; Pepper can also promote blood circulation, increase vascular elasticity, reduce the chance of arteriosclerosis, and help prevent cardiovascular diseases. Pepper is also rich in vitamin C, which has antioxidant effect, can enhance the body's resistance and delay aging.
(3) New research shows that eating Chili regularly can reduce weight. The principle of losing weight is that pepper can effectively burn and consume human fat. Capsaicin is the substance that can burn and consume human fat. In addition to stimulating nerve endings, capsaicin has another function, that is, it can stimulate the thermogenic system of the human body and accelerate metabolism. Accelerating the heat production system can improve the working efficiency of the body, just as a fast-running machine can consume a lot of hydrocarbon fuel to burn and consume fat in the human body.
(4) Eating Chili can stimulate appetite and help digestion. In Sichuan, people often hear people say, "If there are peppers in the dish, they will taste delicious" and "If you want to stimulate your appetite, you should eat them". In other words, Sichuan people can't eat rice without pepper, which is not fragrant. This is because there is something called capsaicin in pepper. After eating pepper, capsaicin can stimulate oral mucosa, accelerate gastric peristalsis, promote saliva secretion, stimulate appetite and promote digestion.
Sichuanese have long recognized the benefits of eating Chili regularly in their long-term life practice, and naturally formed the habit of eating Chili. Over time, the reputation of "Sichuanese love spicy food" came from this.