The proverbial Sichuan people, Hunan people, Guizhou people, Yunnan people, Jiangxi people are more love chili peppers, now analyze, belong to the personal opinion.

Jiangxi people; indeed often eat chili peppers, but mostly eat pickled peppers. And the average Jiangxi people eat chili pepper level is not high, and even do not count love to eat.

Hunan people; I heard that Hunan people eat chili pepper is very good, but I stayed in Hunan for a year, to go to the general museum, very few chili peppers as a seasoning on the table, and sometimes happen to be, I a few times on the dry, the results of the shopkeeper was very surprised. Basically half of my Hunan friends don't like chili peppers, but the exception is the Xiangtan people, which is more in line with the legend.

Yunnanese; a little better than Jiangxi, a little worse than Hunan. Presumably because of the number of people traveling to cater to local tastes? Anyway, no.

Sichuan people; write here to some interest. Deservedly is to eat chili province, any museum Sichuan are able to eat any form of chili, dan dan noodles inside the chili is not spicy, it is not authentic. But Sichuan people prefer "spicy", because of the pursuit of hemp, so in the spicy can not say first.

Guizhou people; finally came to the time to make me excited. We Guizhou people every meal, almost impossible to not have chili, if a museum does not have chili, especially paste chili noodles at any time free of charge, then his business must be 886. Guizhou people eat chili why in the legend than Hunan Sichuan poor, because Guizhou is more backward, so come to the people or publicity of the people less, small efforts.

Guizhou people's family's chili sauce can be said to be the best in the country. Basically any family has its own special delicious chili sauce practice, Guizhou's chili pepper has sour and spicy, spicy, sweet and spicy, pure spicy, what all, there is a special deal with chili pepper flour; there is a special deal with dipping chili; there is a special deal with the barbecue chili; there are special cooking chili; as for the tube tube chili, it is even more wonderful; there are battered chili pepper, put some green onions, garlic puree, and so on a lot of small condiments, specifically for eating fresh water The most famous Guizhou chili pepper is Lincan chili pepper, which is the most famous in Guizhou. The most famous chili pepper in Guizhou is the one produced in Linkan, followed by Huaxi chili pepper. Also, to eat authentic Guizhou chili, we should eat local people's home made chili or night market chili, only really count to eat Guizhou spicy.　Summarize: it is often said that Hunan people are not afraid of spicy, Sichuan people are not afraid of spicy, Guizhou people are not afraid of spicy is not accurate. My humble opinion is: Jiangxi Guangxi make up spicy; Yunnan Hunan barely spicy; Sichuan not numb is not considered spicy; Guizhou is not spicy how spicy?

Chili pepper, also known as hot pepper, sea pepper. Everyone says their hometown chili is good, good! Chili pepper is a good thing, it occupies a high position in cooking, many animal raw materials to fishy, greasy can not be separated from the chili pepper, it has won a large number of happy eaters.

China's Guizhou, Hunan, Sichuan and other dishes are popular, reputable Chinese and foreign, is because it has a spicy flavor. What place has the most fragrant and delicious chili peppers? Marshal He Long in a war movie to march into a mountainous area of Guizhou when the soldiers said a sentence as evidence: "Sichuan people are not afraid of spicy, Hunan people are not afraid of spicy, Guizhou people are afraid of not spicy," can be illustrated. Indeed, Guizhou people like to eat chili, because of the climate, suitable for chili growth, Guizhou is a mountainous area, humid, eat chili can sweat, appetizing, like to eat more people of course.

The best chili is still the number of Guizhou, chili varieties, its characteristics are different, Guiyang Huaxi Dangwu chili is very famous, the size of the ring finger, and red and bright. Huaxi chili is the best, good at it spicy but not strong, flavor has more. Guiyang Dafang County chili pepper called chicken claw hot corner, body slender, surface wrinkled, like chicken claws on the skin, so get this name. This kind of chili pepper is also moderately spicy, loved by people. Guizhou Zunyi Suiyang chili pepper has a small thumb length, slightly thick, this chili pepper incense, but the spicy flavor has more than one, which is particularly spicy people, it is no better. There are also Guiyang Baiyi, Xinchang, Anshun, and many other places in the chili pepper can not be counted. How can the chili peppers in Guizhou be better than the word "good"? The key is that Guizhou people will eat chili, eat quite a lot, some spicy and sour, some spicy and fragrant, some spicy open-mouthed staggering, sweating, spicy style, spicy taste; some spicy appetizing, refreshingly appropriate; some spicy dry fragrance and rich, aftertaste.　　There is a kind of capsaicin in chili peppers mainly composed of capsaicinoids and dihydrocapsaicinoids, which produces a spicy flavor in the taste that is loved by many people. It not only has a good taste, but also contains nutrients are very rich, per 100 grams of chili pepper contains 1.6 grams of protein, more than 0.7 grams of tomatoes; containing 0.2 grams of fat; containing 4.5 grams of carbohydrates, more than 2 grams of tomatoes; containing 12 mg of calcium; containing 40 mg of phosphorus; containing 1.65 grams of carotene, containing vitamin C105 milligrams, topped the content of vitamin C in a variety of vegetables. In addition, chili peppers have cryptoxanthin, capsaicin, chili pepper yuhongin and other substances, which is also the reason why chili peppers with different colors.

The benefits of chili peppers are many, from a dietary point of view, due to the role of capsaicin, can stimulate salivary secretion, so that people enhance appetite, often heard people say: "Eat chili peppers will be able to eat more than two rice". This is a very graphic description. Generally speaking, Guizhou people do not have chili peppers can not eat, can not eat. Chili can also promote blood circulation in the human body, so that people are excited, great spirit.

From a medical point of view, chili pepper has a warm middle-air, appetizing and digestion, dispersal of cold and dehumidification effect, which is the real reason why low-temperature and humid areas like to eat chili pepper. Chili pepper can adapt to the needs of the human body, and after consumption, it makes people feel comfortable. It can also cure cold stagnation abdominal pain, vomiting and diarrhea, dyspepsia and other diseases. People with stomach cold pain, often moderate amount of chili pepper, can play an auxiliary therapeutic role. Often eat chili pepper people, rarely get rheumatoid arthritis, frostbite.

Strange Guizhou chili dishes

Guizhou people love to eat chili is famous, in addition to the same fried green peppers, fried red peppers and chili sauce and spicy oil, there are more unique chili to eat:

Oil chili - hot vegetable oil, fried chili pepper noodles. Called you eat spicy sweating, which is specialized in eating its spicy flavor.

Paste chili pepper - baked with dry chili, crushed, and then mixed with soy sauce, a kind of burnt flavor will immediately come to the face. This is to eat its charred spicy flavor.

The bad chili pepper - raw chili pepper and ginger, garlic and crushed, and then add shochu altar, can be stored for a long time. This is eaten for its sour and spicy flavor.

Patty-cake chili peppers - dried chili peppers are mashed with ginger, garlic and salt to make a paste, which can be used to stir-fry spicy chicken or roast pork in a pot. This is eaten for its canned spiciness.

Choking Shell Chili Peppers - Green chili peppers are dried in the sun and then deep-fried to be eaten. The seeds in the shells are crispy and fragrant, choking people's throats. This is to eat its crispy spicy flavor.

The inverted pepper - Zunliang area folk good use of local specialties of lantern pepper, remove the handle, wash and wait for use. Fill the chili with a mixture of glutinous rice flour, rice wine, salt and pepper. Then put it into the inverted altar and press it tightly. Cover the top of the altar with bamboo shoots and taro leaves, and seal the mouth of the altar tightly with bamboo slices. Turn the altar upside down, so that the mouth of the altar basin and disturb, seeping into the "altar spinning water". This is to eat its glutinous fresh and spicy