People in China have been eating Chili peppers for more than 411 years.
Pepper was introduced into China from America at the end of Ming Dynasty, but it was only used as an ornamental crop and medicine in China at first. In the early Qing dynasty, Guizhou and its neighboring areas were the first to eat Chili. In Guizhou, where salt is scarce, during the reign of Kangxi (1662-1722), "soil seedlings were used to replace salt", and peppers played a role in replacing salt, which shows that they are closely related to life. Dpd
From the Qianlong period (1736-1795), a large number of peppers were eaten in Guizhou. During the Qianlong period, Zhenxiong, Yunnan, which was adjacent to Guizhou, and Chenzhou, Hunan, which was in the east of Guizhou, also began to eat chili pepper. After Jiaqing (1796-1821), pepper cultivation became widespread in Guizhou, Hunan, Sichuan and Jiangxi provinces. During Jiaqing, it was recorded that Jiangxi, Hunan, Guizhou, Sichuan and other places had begun to "grow vegetables".
during the Daoguang period (1821-1851), everything in northern Guizhou was peppered with pepper, which was popular in Tongzhi period, and its dishes were mostly bean curd, that is, soaked salt blocks and sea pepper were used as dipping water, a bit like the sea pepper dipped in water in Fushun bean curd in Sichuan today.
spicy food was not very common in some areas of Hunan during Jiaqing period, but it was more common in Hunan between Daoguang, Xianfeng, Tongzhi and Guangxu. According to the records in Qing Dynasty's Qing Dynasty's Qing Dynasty, "people in Yunnan, Guizhou, Hunan and Shu are fond of spicy products", "people in Hunan and Hubei like spicy products", and "there are plenty of soup without pepper mustard", which shows that people in Hunan and Hubei have become fond of spicy food in the late Qing Dynasty, and even the soup should be filled with pepper.
Extended information:
Eight flavors of Chili peppers eaten by China people
1. Hunan cuisine
Sichuan is spicy. Chongqing is also Sichuan, not listed separately. Pepper, pepper, green onion and ginger are the four main themes of Sichuan cuisine. Without either, the food can't be cooked. Among them, pepper can best represent the characteristics of Sichuan cuisine. Mapo tofu, Sichuan bean jelly, Maoxuewang, husband and wife lung slices bean fish, Chongqing hot pot mala Tang.
spicy makes people yearn for it. I have lived in Chengdu for four and a half years, and I am basically soaked in spicy food and feel very happy. Chen Mapo is the best representative of spicy essence in Sichuan cuisine. Mapo tofu is famous all over the world. Tofu is like a white jade square, beef is covered like amber diced, and red pepper, sesame pepper, watercress and green garlic are oily.
2. Sichuan cuisine
Guizhou is hot and sour. In fact, not only Guizhou, Guangxi's Guiliu area, and Hunan's southwest Hunan can also be included. Guizhou is a multi-ethnic province with a large population of Buyi, Miao, Dong, Shui and Gelao. Together with Yi, Yao and Zhuang, it accounts for more than half of the population. Although all ethnic groups have their own customs and habits, they are surprisingly consistent in food customs, and they are all addicted to acid and spicy.
It is said that Buyi and Zhuang are actually one ethnic group. In the early days of liberation, when the ethnic composition was determined, the two provinces decided on their own, and they were artificially transformed into two ethnic groups. Up to now, Zhuang people in northern Guangxi and Buyi people in Guizhou both call themselves "Bunong", which shows their truth. In this way, it is not surprising that the food customs in northern Guangxi are the same as those in Guizhou. The sour and spicy taste of Guizhou goes deep into the bone marrow of Guizhou people.
3. Guizhou sour soup fish
Yunnan is sweet and spicy. Yunnan is a big province of sugarcane, and it's not surprising that there is a lot of sugar and it's sweet and spicy. But many mainlanders are not used to sweet and spicy, which is incredible. Soy sauce in other places is salty, but Yunnan has sweet soy sauce. Pickles from other places are salty, even if they are spicy, they are salty or sour. Or it's sweet, but it's salty and not spicy.
Only pickles in Yunnan are mostly sweet and spicy. Cold rice noodles, cold rice rolls, salt can't be put much, and sugar is definitely indispensable. Yunnan borders Sichuan, but Yunnan people stay away from spicy food. Sichuan food restaurants can be popular in the north, but in Yunnan, they are in the streets and lanes, and they can't be elegant.
4. Jiangxi cuisine
Guangxi is spicy with sauce, and Guangxi people's attitude towards peppers is very regional. Generally speaking, Guangxi people are divided into vernacular areas and Guangxi Liuzhou dialect areas. Among them, the Guiliu dialect area is mainly in the northern, central and western parts of Guangxi. People in these places eat Chili very much, almost as bad as those in Guizhou, and Guangxi people have a special liking for "sour and spicy".
In Guangxi, there are many pickled hot and sour foods. People in Guangxi can pickle them into hot and sour foods, whether they are ordinary vegetables or wild vegetables. The name "Guilin Chili sauce" is also very famous in the south, and even Hong Kong and Southeast Asia have imported it on a large scale. For pure peppers, people in Guangxi are not bad, and the chili sauces in Guilin and Tiandeng are all surprisingly spicy.
5. Sichuan cuisine
Guizhou is hot and sour. In fact, not only Guizhou, Guangxi's Guiliu area, and Hunan's southwest Hunan can also be included. Guizhou is a multi-ethnic province with a large population of Buyi, Miao, Dong, Shui and Gelao. Together with Yi, Yao and Zhuang, it accounts for more than half of the population. Although all ethnic groups have their own customs and habits, they are surprisingly consistent in food customs, and they are all addicted to acid and spicy.
It is said that Buyi and Zhuang are actually one ethnic group. In the early days of liberation, when the ethnic composition was determined, the two provinces decided on their own, and they were artificially transformed into two ethnic groups. Up to now, Zhuang people in northern Guangxi and Buyi people in Guizhou both call themselves "Bunong", which shows their truth. In this way, it is not surprising that the food customs in northern Guangxi are the same as those in Guizhou. The sour and spicy taste of Guizhou goes deep into the bone marrow of Guizhou people.
6. Yunnan cuisine
Jiangxi is fresh and spicy. Jiangxi is located in East China, but it is in Central China. Jin Sanjiang brings five lakes, controls Jing Man and attracts Ou Yue, and also absorbs North and South in diet, integrating things, and there are many good things. Zhejiang and Fujian admire freshness, and Jiangxi people follow, and Hunan likes spicy food, and Jiangxi people follow. No matter Nanchang, Jiujiang or Ji 'an, dishes are good at cooking delicacies and aquatic products.
Jiangxi people make good use of bamboo shoots and mushrooms, and pay great attention to freshness, which is close to Zhejiang and Fujian and far away from Hunan. However, unlike Zhejiang and Fujian, Jiangxi dishes are heavy in color, with peppers as the main dish, which is the same as Hunan. Among those who compete with Hunan for "spicy fear", there are Jiangxi people. Pingxiang, especially, because it is adjacent to Hunan, is even more fierce in eating spicy food. Some people describe that even steamed eggs should be put with pepper powder.
7. Shaanxi cuisine
Shaanxi is oily and spicy. Shaanxi people are not very particular about freshness, but they are very particular about fragrance. How can it be fragrant? You need oil to smell good. Speaking of oil, Sichuan food is also oily. In a great chicken, one half is chicken and the other half is oil. Hunan cuisine is also oily, and the fat bite of old bacon will make it come out. But Shaanxi people are spicy, pure and spicy.
the most representative one is oily and spicy noodles. The thin chili pepper noodles were splashed with boiling oil, and the aroma of fried chili pepper dropped. Half chili pepper and half oil are poured into a bowl of pulled noodles with a noodle while it is hot. There is no soup and no water, only oil and spicy. Therefore, I think that the characteristic of Shaanxi spicy is oil spicy, which is about good.
8. Northeast cuisine
Northeast cuisine is raw and spicy. Northeasters eat spicy food, which is the most distinctive. People in other places eat spicy food, mostly using Chili as seasoning, and rarely eating it directly as a dish. Even if there are dishes such as stuffed peppers with meat, they are dotted. Directly into the dish, you have to deal with it first, pickled pepper, chopped pepper and dried pepper. Sauce dish was eaten raw, and fresh-fried Radix rehmanniae and shredded pork with pepper.
you can't find anyone who cooks in a Chili wok in the northeast. This is the characteristic of Northeast China: raw and spicy. In other words, it is not spicy. However, because of its proximity to North Korea and its many Koreans, South Korea's "sweet and spicy" is also very popular.
Baidu encyclopedia-Chili