If food is to be widely spread, it must go through a process of compromise. Sichuan cuisine and Hunan cuisine are very popular in various places precisely because they reduce the original spiciness. I went to Hunan several times, and I was so hot that I was so hot that I was getting hot on top and sparse below. A few days ago, I went to Sichuan and chose butter hotpot for my first meal. As a person who doesn’t like hotpot, I was so excited that I even drank a bottle of "Crooked Mouth" with a crooked mouth and slanted eyes the next day, and half of my face swollen. For several days, every time I went to have a meal, I held my chin with one hand and flipped the menu with the other to curse, and stammered and said to the waiter, "How much red paint does it cost to print a menu?" The waiter looked contemptuous, what were you saying? I said, yes, I've been so spicy that I've become a fool.
It’s not that I can’t eat spicy food, nor do I like spicy food, nor that I haven’t eaten spicy food. I like to drink red soup the most. I have to add a few spoonfuls of red oil to the ramen. I have to eat oil and splash and it is very spicy. But when facing the spicy hot Sichuan and Hunan, I can only throw away my armor and be a spicy deserter, otherwise I will be captured alive. I believe that the peppers used as bombs in "Plant vs. Zombies" must be produced in Sichuan and Hunan, otherwise, how could it be so powerful?
As a Shandong native, most of the spicy food I can accept is mild, and this gentleness is actually a kind of conservatism. Shandong cuisine has nothing to do with peppers. Kongfu cuisine is also salty and fresh, with a little sweetness and sourness, which is quite in line with the personality of Kongzi . Imagine that Confucius was lucky enough to have no peppers at that time. Otherwise, a saint who would not eat the flesh without cutting it properly would have a handful of peppers in his mouth one day, and his crazy appearance would definitely affect his source of life.
The longer the history is, the more stubborn it is. It has only been a few hundred years since chili peppers were introduced to China. They were only eaten during the Qianlong period. When it comes to Shandong cuisine, even if it is an Yiyin in the late Xia and early Shang dynasties does not count, it has a history of more than two thousand years since the Spring and Autumn Period. Its style cannot be easily changed by chili peppers.
However, traditional ingredients themselves are not that stubborn. For example, chicken has been eaten by humans for thousands of years, fried, fried, fried, steamed, stewed, roasted, and is still full of variety. It is always fresh and fresh. Especially the combination with chili peppers is a perfect match. Even before the arrival of peppers, someone realized that there was a secret connection between spicy flavor and chicken. For example, in "Jin Ping Mei", the only spicy chicken soup made by Sun Xue'e : "I slaughtered two chickens, cleaned them, picked the tips of the wings, cut them into shreds with a quick knife, and added pepper, chopped green onion, coriander, sour bamboo shoots, oil sauce, etc., and peeled into clear soup." The spicy food in it comes from "pepper ingredients", pepper or thirteen spices, which are similar to the spicy food of Hu La Soup. Note that you should not put too much peppercorn at that time, otherwise you will be despised. "Wu Miscellaneous Zu·Shibu Three" says, "The cook who is clumsy has more pepper materials, the craftsman has more clumsy nails, and the official has more clumsy pronunciations." This principle has been common from ancient times to the present: chefs with poor skills use more pepper materials, and foolish officials will always send various documents.
So, for chicken, spicy is just an improvement in taste and is by no means dominant. If you only want to eat spicy food, there is no need to mix it with chicken. Just like a perverted chicken wing that was popular a few years ago, it is purely to test people's tolerance for spicy food. I have a fellow villager who claims to be able to eat spicy food, and specifically challenges the spicyest chicken wings. He said that putting the chicken wings in his mouth is like a fire. In order to eat them, you can't go over your tongue, and then chew them twice before swallowing them. This fellow villager once called "Iron Stomach". In recent years, gastric ulcers and have been damaged by this perverted chicken wing.
The pepper used for perverted chicken wings should come from chemical products, which harms both people and chickens.
Be a honest person, and make chickens spicy chicken . The spicy chicken in my hometown is made with green chili peppers, without adding sauce. The chicken nuggets are white and tender, and they are mixed with green green peppers on a plate, full of vitality. The key to this method is not spicy, but salty. Use salty just right. More will make you suck and less will make you light. Therefore, when eating this dish, if someone gives a thumbs up and praises: "The salty taste is too accurate!" It is enough to show that the chef is very skilled and expert in eating.The fried chicken of
Mengyin is also mainly green chili, but add more sweet sauce . The sauce flavor suppresses the spicy. Fry the whole chicken in a large plate. The meat is delicious and the soup is even better. It is equipped with a special noodle cake for dipping the soup. The noodle dipped in soup is spicy and fragrant, and is more popular than chicken. Jinan TV's Xiaoluo once got off the live broadcast at night. She was hungry and ate a few cakes in one breath, but she vomited directly.
The most famous thing in Shandong is Zaozhuang spicy chicken. It uses a unique red pepper, spicy and sweet, and fully penetrates into the chicken. The bottom of the plate should also be accompanied by a portion of stretched noodles. The chicken should be spicy and the noodles should be chewy, so that the more people eat it, the more they become stronger. The cooking method of spicy chicken is very different from other local dishes. It is said that it was created by an imperial chef when he returned home to take care of his old age in the late Qing Dynasty, so it can be seen that it comes from all directions. In recent years, there have been several restaurants selling Zaozhuang spicy chicken in Jinan. The one I have eaten is Jingsanweiba’s "Zaozhuang Impression". The chicken nuggets are big and have a good taste, and the store name is also very good: spicy chicken, which is the deepest impression of the city of Zaozhuang .
came out of Shandong, and the spicy chicken is rich in style. Sichuan’s famous Geleshan spicy chicken makes people remember a place called Geleshan among the piles of dried peppers and peppers. Hunan spicy chicken is also famous. During the Cultural Revolution, Wang Zhen, who came from Hunan, lived in Zhongnanhai with Liao Chengzhi, Yu Qiuli and others. He was elected as a chef by everyone. It is said that the spicy chicken was very good. Xinjiang's large plate chicken is also a kind of spicy chicken, but it reduces the spicy flavor and adds potatoes. In Chaiwobao east of Urumqi, there is the famous Chaiwobao spicy chicken , the most prominent feature is the garlic flavor.
Spicy chickens from all over the country are placed on the rooster map of China, radiating the hot air and scent of spicy fragrance, making people love this country where food is the most important thing.
In fact, this map can also be understood as a large plate of spicy chicken. is the head of the three northeastern provinces, Hainan is the chicken feet, Inner Mongolia is the chicken back, Xinjiang is the cocktail, Sichuan and Tibet are the chicken wings, Fujian is the chicken belly, Taiwan is a red chili, stir-fried together is the perfect delicacy.
