Because of the warm and humid climate in the birthplace of Sichuan cuisine, peppers are often used as dehumidifying accessories, red oil is used to flavor and improve color, and peppers are used to improve taste. Over time, spicy taste seems to be the soul of Sichuan cuisine. In addition, generations of chefs constantly innovate and improve Sichuan cuisine, and the vitality of Sichuan cuisine is stimulated, and then it goes to the whole country and even the world, and is loved by diners. The spicy taste is gradually accepted by diners, thus forming a spicy feeling for Sichuan cuisine.

Sichuan cuisine is one of the four famous dishes in China, with various dishes and exquisite cooking. The salty and spicy taste of Sichuan cuisine is only its representative taste, and not all Sichuan cuisine is spicy.

On the other hand, the birthplace of Sichuan cuisine used to be a populous province, and almost everyone could cook. They traveled all over the country and cooked Sichuan food according to their own tastes. Over time, diners have adapted to this spicy taste, they can't stop, and they still want to eat after eating. In order to cater to the tastes of diners, spicy food has become the label of Sichuan cuisine.

This is the spicy feeling left by Sichuan cuisine. If you don't eat spicy food, you can tell the chef that the chef will satisfy you, and you can also appreciate the profoundness of Sichuan cuisine.