I'm sorry he is, Mark? 6? 1 Although Miller wrote a book "Pepper: The Magic Fruit to Light the Taste", he didn't write that he had been to Sichuan, China, a land of plenty, and his life was illuminated by peppers. They can eat no meat at all for a week, but if they don't eat Chili for three days, their taste will fade. I sometimes wonder why we think foreigners, especially westerners, don't eat Chili. Perhaps it is the reason why Germans and British people eat less Chili. However, people in these countries are also popular to eat Chili and use it to lose weight.
I think it's emotionally unacceptable to know that peppers are not made in China based on China people's love for them. However, it is true. The earliest record of peppers in China was Eight Chapters of Respect for Life written by Gao Lian in Ming Dynasty (159 1), in which he wrote: "Peppers are full of flowers, and the fruit is like a bald pen. It tastes hot and red, which is impressive." According to this record, it is generally believed that pepper was introduced into China in the late Ming Dynasty. Wild peppers have been domesticated in Mexico, Mark? 6? 1 Miller believes that there are two ways to spread pepper, one is that birds bring pepper seeds to the north, and the other is that commercial trade exchanges make pepper go out of South America.
Pepper has been widely popularized in China. In this regard, Mark? 6? 1 Miller does not describe it either. In China, only Sichuan and Chongqing have 1 100 million people eating Chili. At least people from Hunan, Hubei, Jiangxi, and Anhui eat peppers in the Yangtze River pepper belt, and people from other provinces also start to eat peppers. In Beijing, spicy crayfish has always been very popular, and Sichuan, Hunan, Hubei, Guizhou, Jiangxi and other Chili cuisines are also booming. China seems to be short of Mark? 6? 1 Miller is an expert on peppers, so the distribution of peppers is not recorded in official history. Due to the serious cross-pollination of pepper varieties, it is impossible to verify how many kinds of peppers there are. Due to the economic problem of long-term shortage, agriculture in China has always been dominated by high yield, which has caused harm to pepper. Seed experts from all over the world are committed to cultivating high-yield peppers, reducing the planting area of thin-skinned high-quality peppers in the south ... but even so, peppers in China are shrinking. Guangdong persimmon pepper, northwest pepper, Yunnan mountain pepper and Sichuan sea pepper are all extremely famous.
Sichuan's spicy food has always been amazing, and it will be accompanied by a saying that spicy color changes. Why can Sichuanese eat spicy food so much? How did they invent spicy food? According to legend, there were trackers on the Yangtze River before motorboats appeared. These trackers have traveled all the waterways in Sichuan. They trudged by the cold and wet river all year round. When eating, they put three sticks on the shore and hung a crock to cook food. These foods are very miscellaneous, including food, wild vegetables and fish and shrimp on the beach. Then they threw pepper and Sichuan pepper (Zanthoxylum bungeanum) in and cooked a can of food. When the tracker arrived at the docks, he spread this spicy way of eating, and later entered the restaurant and evolved into hot pot and mala Tang. Sichuan's spicy food has spread all over the country, and now it is all over the world. It can be said that there is a Sichuan restaurant where there are people.
Dong Zhujun, the first person to spread Sichuan style, deserves it! In the 1920s, she founded Jinjiang Hotel in Shanghai and introduced Sichuan style. Subsequently, Chongqing became the capital of the Anti-Japanese War, and central bureaucrats and rich people from all directions also poured into the rear areas of Chongqing and Sichuan to taste the Sichuan spicy food burned in the fire and carry it forward.
Spicy is the peak of taste! In addition to the pepper belt of the Yangtze River, there is also a Hu spicy belt along the Yellow River in Henan, and Hu chili pepper mutton soup is the delicious food in that Hu chili pepper belt. However, Hu spicy is not as widely spread as pepper, especially the fresh and spicy green pepper, which is hard to refuse. The south is light and the north is salty, the east is sweet and the west is spicy, and the vast western region is also a hot spot for peppers. In China, in addition to peppers planted in greenhouses, people can enjoy delicious fresh peppers all year round, as well as peppers grown in Hainan all year round, which keeps the life of China people spicy.
I trust Mark? 6? 1 Miller didn't intentionally ignore China pepper. He mentioned Sichuan spicy beef in the article, which is certainly a delicious dish. Mark? 6? 1 Miller's description of Asian peppers mentioned Thailand and South Korea many times. Both pepper countries are neighbors of China. However, compared with China, their pepper production is only nine Niu Yi hairs. Assuming that China's peppers are shipped to these two countries every year, I believe these two countries will be covered with a thick layer. In my opinion, even if the pickled peppers in Korea are very good, they are not as good as the real pickled peppers in Sichuan. Sichuan boiling fish is dry and spicy, and fish-flavored shredded pork is fresh and spicy. Chongqing's hairy blood is as good as South American men's peppers.
In the vast rural areas of China, farmers like to string red peppers and hang them under the eaves to dry. A house with white walls and black tiles, with several strings of red peppers hanging, is the image of home in the poem. At first glance, there will be heat rising from their hearts, warm and pleasant. However, it is not enough to know about peppers in China. To understand the peppers in the world and the pepper culture around the world, read Mark? 6? 1 Miller's book is a good choice. He made a simple statement about peppers from all over the world, especially from North and South America. It seems that he has a soft spot for Caribbean peppers. He lives in New Mexico, which is suitable for growing peppers. He also has a yearning for the peppers in Havana, which is beyond his reach.
Mark? 6? 1 Miller said: Pepper has many commercial forms: fresh, dried, frozen, canned and ground into powder. At the coyote cafe (coyote
Café), we used about 20 different kinds of fresh peppers, including Anaheim pepper, ash tree pepper, New Mexico pepper (green and red), farmer pepper, mountain pepper, Mexican jalapa pepper, Havana pepper, Thai pepper, Hungarian cherry pepper and sweet pepper. We also used the same amount of dried peppers, which were mainly used for sauces. The most commonly used varieties are wide pepper, smoked Mexican pepper, persimmon pepper, tree pepper, Murato pepper, Guajiro pepper, pequíns and New Mexico red pepper. ("Pepper: the magical fruit that ignites the taste" America? 6? 1 mark? 6? Miller's 1)