Before chilies entered China, Sichuanese didn't like spicy food very much. Just like other places at that time, they occasionally used dogwood, garlic and pepper to taste.

Pepper entered China in the middle and late Ming Dynasty. Sichuanese found it in the southwest, where the fog was heavy and the air was humid. Eating Chili peppers can drive away the cold.

At the same time, in the southwest, the road is difficult. Even if Zigong has salt wells, it is difficult for Sichuanese to eat expensive refined salt. Therefore, salt was replaced by spicy food.

At the end of19th century, three schools of Sichuan cuisine rose, and quickly merged into a popular color in1920s. In particular, spicy hot pot, kung pao chicken, saliva chicken and Mapo tofu are all representative dishes.

Personally, I like Chili very much.

But only 10% of orthodox Sichuan food is spicy. And among Sichuanese, many people don't eat Chili either.