Recently, there have been repeated posts about eating spicy food in various places in the jar, which has caused countless saliva, and everyone is arguing about whether they eat spicy food and the hottest! As a native of Hunan, I dare not talk about it in other places, but I am still qualified to talk about Hunan people's habits and tastes of eating spicy food. After reading my introduction, you will definitely have a more comprehensive understanding of Hunan people's eating spicy food. If there are any shortcomings, please ask Hunan villagers in the jar to supplement them completely. In fact, when it comes to who can eat spicy food better, I don't think it is necessary to argue at all, because each place has its own characteristics. Besides, this question may not be won until the end of the world, so you don't have to. Let's talk about several so-called famous dishes in Hunan in recent years, such as boiled live fish and chopped fish heads. To tell the truth, the fire really caught on for a while, and the locals were drooling, not because of how delicious the fish was, but because the fish head was red, green and green, and the eyes were full of spicy food. If the chopsticks didn't reach in, you would mistake it for pure boiled chopped pepper! But don't get me wrong, this kind of fish head with chopped peppers is actually not spicy. What's important is that the fish or fish head absorbs the umami flavor of peppers before it feels better. Let's talk about the peppers that Hunan people eat. Hunan people have always had a preference. Although Hunan is not a big pepper-producing province, it definitely prefers local peppers in taste. The red, thin and slender little red peppers with more seeds and less meat are quite refreshing to eat. I don't know much about peppers from other provinces. I heard that there is a kind of pepper in Yunnan that is quite hot. I have been longing to try it. Recently, there have been several Yunnan Daimei hot pots in Hunan. I often go to eat them, and it feels not bad. It is also hot and comfortable. I often wipe my sweat while eating. Speaking of local peppers, I don't know about Xiangxi, but I heard that Chenzhou is rich in morning peppers, and I like them very much. I often take one bite at a time, and even eat one or twenty. I remember when I was a child, I often had a stomachache after eating. At that time, I didn't know what was going on when I was young, but I didn't know until I was older. It turned out that Chili was too spicy to eat, so my stomach and intestines made a revolution. But if you stop eating spicy food because of a stomachache, it is definitely not the style of Hunan people. You can't eat half a bowl of rice without peppers. With peppers, you can eat two more bowls. You don't need other dishes, just a plate of roasted peppers or fried peppers. At worst, you can eat chopped peppers that are available in every household. When it comes to Hunan restaurants that bloom all over the country, few of them can keep their original flavor, because they are too spicy to eat because they have to take care of local tastes. In Hunan, I think a large number of people don't want to go into this kind of restaurant, because in Hunan, the really delicious dishes are all in the alley, and only these places can make the most authentic, delicious and spicy local dishes, such as raw and fried dog meat called donkey meat, such as chicken, duck, goose and dog, such as live fish, such as tasty snakes, such as eating two rabbits, and so on. There are too many colors, so I can't say for a moment. Hunan restaurants outside are generally not available, because their dishes are programmed, and the truly innovative dishes are from the people. Hunan restaurants usually serve these dishes on the table after they are improved, so it also affects foreigners' cognition of Hunan cuisine to a certain extent. Tell me about a personal experience of eating snakes, which is called thrilling. Once I went on a blind date and went to a restaurant. The specialty was snakes. The waiter said that their snakes were divided into mild spicy, medium spicy, fierce spicy and extremely spicy. As soon as I heard it, I became interested. Considering the presence of girls, I couldn't eat too much, so I ordered a spicy type. It's okay not to eat. I regret eating it very much. I thought I ate spicy food, but I didn't expect the snake to be half left until I finished eating it. What's the reason? It was unbearably spicy, and after taking a bite, tears and snot flowed down together, and my mouth was numb. So I didn't dare to stretch my chopsticks any more. Instead, a friend sitting next to me ate with relish, even eating half of it with a plug, and after that, he looked like he was still wanting more. The rest are speechless. This is the first time in my life that I have learned what is fierce spicy. Oh, my God, it's not served yet. I can assure you, regardless of your friends who love spicy food, if you are lucky enough to learn this dish, I guarantee that you will never say that you can eat spicy food from now on. Friends from other places in Hunan might as well come to Xiangtan bald friends to try it once. Dog meat is popular in summer in Hunan, so we eat dog meat in restaurants every day. We often go to a friend's restaurant. After eating so many places, I always think his dog meat is authentic. Spicy is unstoppable, and the spicy meaning is still unfinished. There are many ways to eat dog meat in Hunan. The way to eat dog meat from Huajiang, Guizhou Province in the early years seems that most people in Hunan still like to eat it, but after all, it is imported and spicy enough. I don't mean to belittle that people in Guizhou eat spicy food as much as we do. Friends in Guizhou don't get me wrong, but I have eaten it several times and I really don't think so. Fresh is fresh enough, but not spicy enough, and there is no special idea to aftertaste after eating. The practice of dog meat in Hunan is basically pepper and dog meat, with garlic at most. In fact, this kind of dog meat is the most authentic Hunan practice, and it is generally not served in big hotels. Let's talk about the dog whip, the bull whip and the cow thing. To tell the truth, most people don't eat much of this stuff, but it's delicious and I love it. I didn't know how to make this stuff until I didn't know how to make it, but it couldn't help but make my mouth water. I remember that I made a bullwhip soup at home and I ate it all by myself. Make the family stunned. Of course, family members and elders don't eat this stuff. Let's talk about the characteristics of spicy food in Hunan. I am in Changsha, Zhuzhou and Xiangtan. When it comes to the taste of Changsha, I don't catch a cold. The improved Hunan cuisine always feels a little far from the traditional Hunan cuisine. I can't comment on it because Zhuzhou has never eaten it. Xiangtan's taste should be considered better, and it is more traditional. It should be a representative of Hunan cuisine. Look at the Maojia Hotel, which has been developed abroad for so many years, and you will know that Xiangtan cuisine is hot. The food in central Hunan is good, purely dry and spicy. Friends from other places should go to glad you came if they have the opportunity to go to Hunan. Personally, people in Xiangxi feel that they are biased towards sour and spicy, which obviously has the style of Guizhou. But it's hot enough. The food in southern Hunan obviously has no spicy taste in central Hunan and northern Hunan. I've always wondered why there are so many wild peppers in southern Hunan, but why are the cuisines there so different from those in the north? Let's stop here. If there are any shortcomings, please ask Hunan friends to supplement them!