Zanthoxylum bungeanum has completely become a basic flavor of Sichuan cuisine, which was more than 100 years ago. In the late Qing Dynasty, Tongji in Chengdu had a name about "Pepper Chicken Slices". Since then, "hemp" as a flavor began to spread in Sichuan. "Zanthoxylum bungeanum smells good, and the taste of Zanthoxylum bungeanum is particularly long. Cooking fish and stew is essential. Stir-fry is strong. Everything is seasoned when it is ripe, and it is not fragrant without pepper ... "Among the thirteen spices in traditional folk art, pepper is the first singer, which is the" big sister "of China spices. Zanthoxylum bungeanum has completely become a basic flavor of Sichuan cuisine, which was more than 100 years ago. In the late Qing Dynasty, Tongji in Chengdu had a name about "Pepper Chicken Slices". Since then, "hemp" as a flavor began to spread in Sichuan. Shi Guanghua, a Sichuan writer, said that before the Ming Dynasty, there were only peppers, but no peppers. Pepper entered China in the Ming Dynasty and Sichuan in the Kanggan period of the Qing Dynasty. These two things were inseparable after they met. If there is no spicy food, there will be no Sichuan food. Pepper is the source of hemp flavor. ■ Usage: "Put it first, then put it, put it raw and cooked, and use it with your face and mouth." Many dishes in Sichuan cuisine are inseparable from peppers. For example, you need Chili noodles to make Mapo tofu. Tofu is smooth and tender, and tofu mixed with Chili noodles can be tasted quickly. Tofu is not easy to take alone, and it is usually mixed with seasoning. If you use Chili directly, take a bite of Chili and eat a piece of tofu, the contrast in your mouth will be too great. "Basically, after eating a pepper, many flavors will not be eaten." In the past, we went to the famous "Chen Mapo Tofu" store in Chengdu for dinner, and customers had to go to the window to serve themselves. I saw red and white plates steaming on the hot stove. After Master Fu Sheng brought you a bowl, he pointed to the Chili noodles in the bowl next door and said, "If it's not numb, add Chili yourself!" "Put it first, then put it, put it raw and cooked, and use it with your face and mouth." These are the terms used by Zanthoxylum bungeanum in cooking. "Successive" refers to the order of cooking, such as cooking pot-stewed vegetables, peppers should be cooked first, and fried with spices such as peppers and watercress. When frying seasonal vegetables in Sichuan cuisine restaurant, such as spinach, rapeseed heart and pea tip, you should also heat them with oil first, then add pepper and dried pepper, and then fry them with vegetables. "Raw" refers to fresh peppers, which are not dried. For example, spicy frogs should use fresh peppers. Ermao said that because the frog's meat is tender, it can only resist green peppers, and the old hemp taste of dried peppers will destroy its taste. "Noodles" refers to Chili noodles, and Mapo tofu must use Chili noodles. "Mouth" refers to the knife-edge pepper, which is chopped with a knife and is often used to cook beef and fish. ■ Buy whole peppers. The main varieties of peppers that are not easy to disperse are small peppers and Dahongpao produced in Shanxi. Small red robe and bean pepper produced in Shaanxi; Sichuan pepper, Jinyang pepper, Mao Wen pepper, etc. Gourmet Ermao thinks that the best peppers are produced in Sichuan and Shaanxi. Strong-smelling marijuana is the best. Brown-red is the best pepper, followed by brown and black. Zanthoxylum bungeanum can also be divided into fu pepper and autumn pepper. Fujiao ripens in July and August, with good quality. Autumn pepper ripens in September with poor quality. He Hongkang, an expert in pepper research, said that peppers can be divided into green peppers and red peppers by color. The taste of green pepper is hemp, while red pepper is not only hemp but also more fragrant. Sichuanese are very particular about buying peppers and like to buy whole peppers. First, it is easy to lose fragrance when ground into powder, and second, it is to distinguish the quality. ■ Taste Chili makes Sichuan cuisine taste more stereoscopic. Bird prefers Sichuan cuisine to Hunan cuisine. He said the difference was whether pepper was used or not. People's mouth, numb with pepper, feels chilly and cold, while spicy with pepper feels low-paying jobs. Bird thinks that the dishes with peppers have three-dimensional tastes, and only peppers are too single. According to Bird's experience, when eating in Sichuan cuisine restaurant, only peppers are fragrant and hemp, so that the taste buds on the tongue are all opened to prepare for more delicious food. It can be seen that this restaurant is unambiguous in using seasonings. When eating hot pot in Chengdu and Chongqing, if the spicy degree is not high, remember to fish out the floating sea pepper and pepper in the pot with a colander as soon as possible, otherwise the more you cook, the hotter it will be. ■ Preserved pepper oil can be preserved for a long time. Shi Guanghua introduced that pepper oil is for preservation. Fresh peppers can't be stored for a long time after they are dried. If it is left for a long time, it will lose its fragrance and the hemp taste will be reduced. At the best time, it can be refined into oil to preserve its fragrance and hemp taste.