The crops in Chengdu are: Dahongpao sea pepper, Chaotianzi sea pepper, Niuzihai pepper, Lantern sea pepper, Horn sea pepper and Chicken Heart sea pepper. Four seasons vegetables in Chengdu: green pepper in May, red pepper and lantern pepper in June, lantern pepper in July, sea pepper and red pepper in August. Pickles in Chengdu are made of salt water and wine, and everyone has them: fish pepper, pickled sea pepper, fish mixed with sea pepper, Chili sauce and bean paste. The products displayed by foreign farmers include pepper in Yanting County, big vermilion pepper in Shifang County, red pepper, sea pepper in Jingyan County, pepper in Nanjiang County, red pepper in Bishan County, pepper in Xichang County, Gaoshu pepper in Jintang County, honey pepper in Liangshan County, fine red pepper in Xinjin County, seven-star sea pepper in Neijiang County, hot sauce, bean office and Pengxi County. Nanbu county's horn red pepper, Qiongzhou's sea pepper bean office, Wenjiang's bean office and pea office, Wanxian's tree pepper, Lezhi's horn pepper, lantern pepper and Wuzi pepper, Yingjing's pepper, Shuangliu's line pepper and chicken heart pepper, Meizhou's spicy bean office, spicy cowpea and pickled pepper in sauce, and pengshan county's long gold bar sea pepper and chicken heart pepper. Huayang County Dahonghai Pepper, Chaotianzi Pepper, Lantern Pepper, Horn Pepper, Mianning Pepper, Fengjie Pepper, Ziyang County Douban Pepper, Mabian Pepper, Tongjiang Pepper, Zhongzhou Pepper, Shehong Bean Paste, Xindu Pepper, Jianzhou Xiaohai Pepper Seed, Lantern Pepper Seed, Bazhou Pepper Seed, Hejiang Pepper and Kaixian Pepper.
Do Sichuanese eat Chili every day?
1. Geographical and climatic factors; China is called salty in the north, sweet in the southeast and spicy in the west. Dry climate is salty, hot and humid climate is sweet, and humid climate is spicy. Every time you eat Chili, eating Chili can make people's heart beat faster, their pores widen, their skin capillaries expand and thicken, their blood speeds up, their sweat glands open, and they sweat all over, so that the cold and moisture on their bodies are driven out of the body and the whole body will feel warm. From a medical point of view, pepper has the functions of warming the middle warmer, lowering qi, stimulating appetite, promoting digestion, dispelling cold and removing dampness.
Second, historical factors; As the saying goes,' there is no expensive taste except oil and salt'. Historically, Sichuan is located in the mountainous area, with rugged roads, extremely inconvenient transportation, lack of oil and salt, and extremely difficult life for working people. In order to solve this problem, we have to use acid and spicy seasoning to solve the problem of insufficient oil and salt. Sour is sour soup, and spicy is pepper. In the long run, we often eat Chili.
Third, the habitual factors of Guizhou cuisine cooking; I don't eat spicy food for three meals a day, because of geographical and climatic factors; China is called salty in the north, sweet in the southeast and spicy in the west. Dry climate is salty, hot and humid climate is sweet, and humid climate is spicy. Every time you eat Chili, eating Chili can make people's heart beat faster, their pores widen, their skin capillaries expand and thicken, their blood speeds up, their sweat glands open, and they sweat all over, so that the cold and moisture on their bodies are driven out of the body and the whole body will feel warm. This is from a medical point of view, pepper has the functions of warming the middle warmer, lowering qi, stimulating appetite, promoting digestion, dispelling cold and removing dampness. Pepper is both a favorite vegetable and an indispensable condiment.