The spicy taste of Chili sauce is a kind of acupuncture pain. Capsaicin in Chili sauce is an alkaloid, which affects the production of vanillin in human body, and then raises the temperature of nerve cells and makes them feel electric shock. Then affect the pain medium, affect the brain to produce endogenous morphine-endorphin, and then produce pleasure. In a sense, people who like spicy food are addicts, and they like the pain of burning taste buds.
In fact, no one is born to like chili, and chili was introduced to China in the late Ming Dynasty. Later, because people found out how to eat Chili sauce according to different tastes, many brands such as Longxiang red Chili sauce were added, which was more prominent.