First of all, talk about the spicy food in Sichuan cuisine. In fact, Sichuan and Chongqing are similar in spicy food, and both like to eat spicy food, so we often see Sichuan food or Chongqing hot pot full of pepper and pepper. The spicy taste of Sichuan cuisine is not only spicy, but also very important is red oil and dripping oil. Maoxuewang and boiled pork slices, dried peppers, pepper, minced garlic and chopped green onion in Sichuan cuisine. They are all put in, then poured with a spoonful of hot oil, and some even put red oil directly in. It can be said that Sichuan cuisine without red oil is soulless.
Secondly, talk about the spicy in Hunan cuisine. In fact, for many people who like spicy food, there are more Hunan dishes? Dinner? Yes, this is because Hunan cuisine pays attention to fragrance and spicy. Compared with Sichuan cuisine, Hunan cuisine may be slightly inferior in appearance, but it is superior in taste. Because many Hunan dishes are actually very fragrant, the chefs of Hunan cuisine will keep the original flavor of garlic, onion and pepper. Together, these flavors are a spicy taste, and the overall feeling is a very strong spicy taste.
Finally, there is another feature of Sichuan cuisine, that is, it is found in many Sichuan cuisine? Hot and sour taste? In particular, many restaurants in Chengdu like to use pickled peppers with a little sour taste, which is not only spicy, but also a little sour. The more exciting, the more I want to eat, so many netizens say that Sichuan pickled peppers can't stop after eating, but don't try it easily if you can't eat spicy ones.