These eight cuisines are Shandong cuisine, Guangdong cuisine, Jiangsu cuisine, Sichuan cuisine, and later Zhejiang cuisine, Anhui cuisine, Hunan cuisine and Fujian cuisine. Sichuan cuisine and Hunan cuisine are both famous for their spicy taste, and the role of pepper in dishes should not be underestimated. Therefore, as an "exotic" pepper, it was introduced to China in the Ming Dynasty, and people first ate it during the Qianlong period of the Qing Dynasty. Let's take Sichuan food as an example. Before chili was introduced to China, there was a great demand for chili in Sichuan cuisine and other cuisines. So, how to meet people's demand for heat?
Zanthoxylum bungeanum can be divided into three stages before the development of Sichuan cuisine, and Zanthoxylum bungeanum can be divided into three stages before the development of Sichuan cuisine. People in China first made spicy food with peppers and onions. Pepper originally refers to Zanthoxylum bungeanum in China. There is a saying that "pepper smells fragrant" in the Book of Songs, and there is also a record of pepper in Qu Yuan's Nine Songs.
After Qin and Han Dynasties, ginger, garlic, mustard, dogwood and pepper were common. In her experience in the Spring and Autumn Period, the taste was "a beautiful Jiang Miao ticket". The best ingredient of ginger juice is Miao Piao, which is located in Bashu area, indicating that Sichuan began to like spicy food as early as Qin and Han Dynasties. Before the Ming and Qing Dynasties, ginger in Sichuan, Hubei, Jiangsu and other places was very famous.
Garlic originated in Pamirs. Before Zhang Qian went to the Western Regions, the Central Plains was a kind of small garlic, also called green onion. When Zhang Qian went to the Western Regions, the Central Plains began to grow garlic, including "Zhang Qian went to the Western Regions, as well as garlic, guava and walnut". Different from garlic in Yunan, China, garlic also produces a kind of garlic, which can also be used as a condiment to make it spicy.
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