China people eat spicy food, which is the most fierce among the three countries. People in China can cook with peppers. Not only does the variety and total number of peppers occupy one of the best parts in the world, but even the way of cooking peppers is unparalleled. Pepper, green pepper, sweet pepper, millet pepper and instant food have different spicy tastes.
At first, people in Guizhou gradually ate spicy food, because the price of salt was very expensive and the local mountain roads were rugged, rainy and cold. Everyone found that sweating is smooth after eating spicy food, and the spicy taste of pepper can make up for the shortage of edible salt. Then, the edible methods of pepper were studied, such as adding morning pepper to sauce products and saving salt in diet.
Later, pepper spread from Guizhou to parts of Sichuan, Chongqing and Hunan, attracting this mountainous inland area at once. "With the right chili, cooking is a thousand times more delicious." China people have developed different ways to eat fresh chili, dried chili and wild chili, and even cultivated their own chili by combining local natural conditions and everyone's taste.
Some people will be surprised that pepper was only used as food by China people in the Qing Dynasty, so why did the Japanese call it "Tang Xinzi"? In fact, the "Tang" here is not the Tang Dynasty, but China. In the eyes of the Japanese, the word "Tang" is just a vague name for "foreign".
Under what circumstances did pepper enter China? According to records, pepper first appeared in Japan in 1552. In fact, it was introduced to Japan by the Portuguese in the new century of 15- 16. At that time, Japan was in the edo period. It is worth mentioning that pepper entered Japan earlier, and then entered the Korean Peninsula and China.
How do Japanese eat spicy food? Whether in the Edo period or in the contemporary era, peppers are all seasonings used to "taste and stimulate appetite", and the juxtaposed seasonings are onion segments, ginger foam, radish sauce, perilla leaves and so on. Although it tastes like a walk-on, it is the core of a dish.
Japanese bell peppers come in three shapes. One is "eagle claw", that is, dried morning pepper, which is boiled in a pot after removing pepper seeds, usually seasoned with spaghetti and nourishing soup. One is "blindly Tang Xinzi", using only one kind of Chili noodles; The other is "Seven Flavors Tang Xinzi", which has other condiments besides chili.
Seven flavors of Tang Xinzi should be one of Japanese favorite seasonings. You can often see more than seven kinds of seasonings such as Tang Xinzi, Zanthoxylum bungeanum, Poria cocos, perilla leaves, ginger slices, laver and sesame in Lamian Noodles stores and Chinese restaurants. Different famous brands have different tastes and are particularly popular.
On the Korean peninsula, Koreans eat spicy food in a relatively simple way, which takes place in the form of sauce. This form is familiar to everyone. Sauerkraut must use hot sauce, crab must use hot sauce, and hot pot must use hot sauce. Even the classic meaning of "turkey noodle", which is called Korean sweet specialty food, is to mix sweetness with a bag of sauce.
The most common pepper in Korean charcoal barbecue is Qingyang Chaotian pepper, which belongs to their unique variety and can be eaten raw or made into various fresh sauces, which is spicy and refreshing and can enhance the taste. However, the spicy taste of Qingyang pepper has high requirements for Koreans, and few people can eat it.