作为一个土生土长的江南人,家人都不吃辣,因此在我漫长的少年儿童时期,吃过的辣味只有两种:一是春天上市的细细嫩嫩的杭椒,偶尔有几个老的有点辣味;二是早晨吃小笼包子,会蘸上掺和了番茄酱的酸酸甜甜的辣酱。现在看来,真算不得什么辣。总觉得加了辣味的菜肴都是开胃的,在众多辣味中,我最爱的是泡椒的辣,辣中带酸,口感清澈。当然,纯泡椒做的菜,我是吃不来的,只能吃改良版 As a native of Jiangnan, family members do not eat spicy, so in my long period of childhood, had only two spicy tastes: First, the spring listing of fine tender and tender pepper, and occasionally a few old a bit Spicy; the second is to eat dumplings in the morning, will be dipped in tomato sauce mixed with sweet and sour sauce. Now it seems really nothing spicy. Always feel add spicy dishes are appetizing, in many spicy, my favorite is Pickle’s spicy, spicy with acid, taste and clarity. Of course, pure Pickle dishes, I can not eat, can only eat a modified version