After pepper was introduced into China, it first entered Hangzhou, Zhejiang and its surrounding areas, and then gradually spread to the whole country. A research paper pointed out that China is rich in pepper variety resources, and by 2002, 265,438+065,438+09 copies had been preserved. In addition, pepper has strong adaptability to various terroirs and has low requirements for soil and light. From north to south and from west to east, China has vast land suitable for its development. Compared with Cornus officinalis and Zanthoxylum bungeanum, it takes many years to produce fruit. Herbaceous pepper can be harvested when sown in the same year, and it can flourish on very small plots in front of and behind the house.
The researchers also found an interesting rule that in the provinces where spicy food is common, the poorer the place, the deeper the degree of spicy food. This also explains why the rich land in Jiangnan is the frontier of pepper landing, but it has not been conquered by pepper. The land of fish and rice is rich in dishes and rich in flavor. Delicate and sweet juice has long been soaked in the sponge of years and eating habits, forming a natural protective wall of pepper.
Sichuan cuisine is one of the oldest cuisines in China, which originated in Shu, Cuba, 3000 years ago. By the Tang and Song Dynasties, the charm of Sichuan cuisine had become famous. However, people may not realize that today's Sichuan cuisine is very different in taste from the favorite foods of Li Bai and Lu You. Zanthoxylum bungeanum is a dazzling corner in the spicy seasoning stage of classic Sichuan cuisine. It hangs beside the stove in rural Sichuan, or it may be Cornus officinalis and Liu Teng Fu.
In the late Ming and early Qing dynasties, wars were frequent, and the population of Sichuan plummeted from a few million at the peak to tens of thousands. After that, a great migration from Hunan to Sichuan began. For immigrants, the Shu road is difficult to travel, it is difficult to open up wasteland, and the river beach is dangerous. It can kill viruses, drive away cold, stimulate appetite and refresh, and easily grow high-yield peppers. It is really the patron saint around you. In this way, pepper entered Sichuan vigorously.
Sichuanese eat spicy food because the climate in Sichuan is humid and cold. Eating Chili peppers will make people feel hot. Coupled with Tianfu's talent for food, it naturally becomes a timeless Sichuan dish.