When it comes to spicy food, the first thing that everyone thinks of is Sichuan and Hunan. "Sichuan people are not afraid of spicy food, but Hunan people are afraid of spicy food." Sichuan spicy and Hunan spicy both belong to the "spicy" flavor, but they are not the same. Let’s take a look at the spicy food listed in Food Culture.

Spicy Chicken

Spicy chicken is a classic traditional dish in Sichuan and Chongqing. It is named after Gele Mountain in Chongqing. Spicy chicken is a classic traditional dish from the Sichuan and Chongqing regions. It is named after Gele Mountain in Chongqing. This dish has a bright brown-red color and a strong spicy flavor. Salty, mellow and slightly sweet. It is generally made with chicken as the main ingredient, plus onions, dried chilies, Sichuan peppercorns, salt, pepper, MSG and other ingredients. It is rich in nutrients and delicious. Although it is the same dish, each place has its own characteristics.

Sad jelly

Sad jelly is one of the local Hakka specialty snacks in Sichuan. There are two explanations for the sad jelly: one is that he lives in Luodai Town The jelly was made by the Cantonese Hakka people who came from Huguang and Sichuan when they missed their hometown. They were sad because of their longing, so they got the name. The second reason is that the jelly is so spicy that anyone who eats it will be boiled to tears. Others thought something sad had happened.

Spicy boiled fish

Boiled fish is a spicy and tempting dish. The meat is delicious and delicious, so it is very popular. The key to the taste of boiled fish depends on the quality of raw materials such as pepper and pepper. Spicy Temptation Boiled Fish uses a type of dried red chili pepper commonly known as bullet. It is produced in the mountain city of Chongqing. It is dried from fresh products collected around the beginning of autumn. At this time, the peppers are long, thick, fresh in color, with few seeds, spicy and sweet, and of good quality. They are cooked in high-temperature red oil. It won't turn black or scorched.

Juewei duck neck

Juewei duck neck is a spicy snack in Changsha, Hunan. It is spicy and refreshing, with a lingering fragrance on the lips and teeth, tight meat and toughness. Chewy, mellow and long-lasting. The black duck flavor is mellow but not greasy, sweet and spicy, spicy and numb, numb and fragrant, and the fragrance is bone-deep, making people salivate and never forget to eat it.

Fish-flavored tofu

Fish-flavored tofu is also called fish-flavored tofu strips. Fish-flavored tofu is made with tofu and chili. After it is cooked, it will be golden in color, rich in fish aroma and delicious in taste.

Chongqing Hot Pot

Chongqing hot pot, also known as Maodu hot pot or spicy hot pot, is a traditional Chinese way of eating that originated in Chongqing in the late Ming and early Qing dynasties. The extensive catering style of boat trackers at the Jialing Riverside, Chaotianmen and other docks mainly uses beef tripe, pig throat, duck intestines, beef blood, etc.

Chongqing Hot and Sour Noodles

Chongqing Hot and Sour Noodles is a local traditional snack widely spread in Chongqing and has always been a favorite of Chongqing people. one. The hand-made main flour is made from sweet potato and pea starch as the main raw materials, and is then made by farmers using traditional manual methods. It is a pure natural green food. Chongqing's hot and sour noodles have long been loved by Chongqing people because of their unique taste and appetizing sourness. They are characterized by "numbing, spicy, fresh, fragrant, sour and oily but not greasy". Known as “the best noodle in the world.

Sichuan Mapo Tofu

Mapo Tofu is one of the famous dishes in Sichuan Province and belongs to Sichuan cuisine. The main ingredients are tofu, minced beef (pork can also be used), chili peppers and Sichuan peppercorns. This dish highlights the "spicy" characteristics of Sichuan cuisine.

The main ingredients of Sichuan Dandan Noodles include minced pork, black bean chili sauce, a small amount of minced raw garlic, and some chopped green onion, coriander and crispy peanuts sprinkled on top. When eating, first pour it into the bottom of an empty bowl. Sauce, then pour the unseasoned but chewy noodles over the sauce, just mix it well and enjoy!

Guizhou Fish in Sour Soup< /p>

Despite the word sour in its name, the main ingredients are freshwater fish, tomatoes, Guizhou red pepper, chili oil, onion and garlic. It's quite spicy. Many foreigners thought that fish in sour soup was not spicy, so they all tried to eat it, but then they all stuck out their tongues.

Chinese food culture is extensive and profound. In addition to being spicy, it is also numb. Foodies who don't like spicy food can simply describe it as "eating without knowing the taste" without spicy food. In the heart of every senior foodie, there is a list of delicious foods.