Summary:
Before chili peppers were introduced to China, what should Chinese do if they wanted to eat spicy flavor?At first glance, this question may sound a bit incredible. After all, chili peppers, as a foreign product, were only introduced to China in the last years of the Ming Dynasty. However, this is not the case. Before the introduction of Chinese chili peppers, Chinese already had a tradition of eating spicy flavors. Before the introduction of chili pepper to China, Chinese mainly relied on the following ways to eat spicy food: eating spices, eating sour food, eating fermented food, and eating medicinal herbs.
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Before chili peppers were introduced to China, what should Chinese do if they wanted to eat spicy flavor?At first glance, this question may sound a bit incredible. After all, chili peppers, as a foreign product, were only introduced to China in the last years of the Ming Dynasty. However, this is not the case. Before the introduction of Chinese chili peppers, Chinese already had a tradition of eating spicy flavors.
Before the introduction of chili peppers to China, Chinese people mainly relied on the following ways to eat spicy taste:
1.Edible spices: such as peppercorns, garlic, ginger, green onions, etc., these spices are strongly irritating and can add a spicy taste to food.
2.Eating sour foods: such as vinegar, lemon juice, etc., sour foods can also stimulate the taste buds and produce a spicy sensation.
3.Eating fermented foods: such as tempeh, stinky tofu, etc., fermented foods contain a large number of microorganisms, which will produce a variety of organic acids during the fermentation process, which are irritating and can produce a spicy feeling.
4.Edible herbs: such as chili root, pepper, etc., both chili root and pepper have a strong irritant effect and can add spicy flavor to food.
With the introduction of chili peppers, the spicy eating habits of the Chinese have undergone earth-shaking changes. Chili pepper quickly conquered the taste buds of Chinese with its unique flavor and strong irritation, and became an indispensable condiment in Chinese cuisine.
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