In fact, pepper has only been in China for 400 years, and the drinking time is only 300 years, which is also 100 years. People just appreciate pepper as an ornamental plant. Before capsicum was introduced to China, people in China still ate capsicum, and got its spicy taste from the "three flavors". Spicy taste not only produces fragrance and stimulation, but also masks the fishy smell of food itself and mutton.
1, pepper
Pepper is the first of the "three spices" in China. Pepper, as one of the seasonings that people are very familiar with, has the greatest function of refreshing. Before Chaotian pepper entered Sichuan, Ma pepper was called "Shu pepper", which was one of the spicy ingredients for most people in China. Pepper has a super long history in China. It appeared in our life from the Spring and Autumn Period and the Warring States Period, and has a history of more than 2,000 years.
Although we talk about Sichuan now, we always mention all kinds of Sichuan dishes made of Chili. But in history, Sichuan has always been the most important pepper producing area in China, and it is the place where peppers are taken. It is said that in ancient Sichuan families in China, if there was a yard at home, it was either bamboo or pepper. In the Ming Dynasty, the imperial court bought peppers from Sichuan alone, which could reach 8,000 Jin a year, which was enough to explain the origin of peppers.
2. energy
Ginger slices, well-known food. Many people have proved that ginger slices are simply a better COSER in the food industry, because no matter what kind of food is made, ginger can be well transformed into another food. When I was in cook the meat, it looked like raw pork. When I fried potatoes, it looked like potatoes. The actual effect of seasoning was first-class. However, don't underestimate ginger, which is a very important spicy food condiment in China.
Ginger slices have a history of more than two thousand years in China. In the pre-Qin era, people used ginger slices as seasoning to eat and eat vegetables, and more or less they had to eat two bites of ginger. After all, there were not many ingredients used for seasoning in China at that time. When it comes to meat and other meat-eating ingredients, ginger can deodorize. Eating two bites of ginger in winter can also keep people warm. Therefore, from the pre-Qin period to the present, ginger is an indispensable food in many people's daily lives.
3. Cornus officinalis
How many students wagged their heads and recited the famous saying "Where a brother climbs in the distance, one person is missing everywhere"? Although Cornus officinalis can hardly be seen now, it was a very common spicy food seasoning before pepper was introduced to China. In Sichuan, Cornus officinalis is also a sweet ingredient. Cornus officinalis has a long history in China, which can be traced back to the Western Zhou Dynasty.
Cornus officinalis is suitable for the nutrition of non-meat food. Raw pork, beef and mutton, beef, fish and other ingredients are mixed with Cornus officinalis to remove the fishy smell and leave a faint fragrance. So in Sichuan, Cornus officinalis is very popular. Even the common oil pepper in Sichuan was originally made of Cornus officinalis.
Why did China's ancient "Three Fragrances" lose to Chaotian Pepper? Because peppers are too domineering. People often eat peppers because they can suppress meat and cold, which is very important in some areas of Sichuan and Chongqing. When pepper annuum happened, it was found that the efficacy of pepper was stronger than that of "Sanxiang". Of course, the menu has been changed, and peppers have been added to the dishes to carry forward.