Why are Lao Gan Ma's spicy dishes so hot? Is it purely the chili pepper in it that causes the flavor? Or is there chemical spiciness in it, seeking knowledge!
There are not only chili peppers and peppers, chili oil, oil, salt, soy sauce and vinegar, etc., but in order to its taste, color, shelf life of a long time, will be added to the chemical composition of edible formulas, and now, no matter what the packaged food more or less contain some chemical preservatives and so on, unless you do not eat the earth's smoke and fire, so it can be assured that you can eat, as long as you do not eat too much can be, understand it?