大约400年前,起源于美洲的辣椒传入中国,很快红遍各地,花椒、姜等中国土生的辛香料地位渐渐衰落,茱萸竟险些被逼退出中国饮食辛香用料的舞台。而颠倒全球食客的川菜,其实只是中国辣味江湖里的冰山一角。但凡称得起“江湖”的地界,总是藏龙卧虎、高手迭出,各地餐桌上颜色各异的辣椒,以及弥漫其中的浓郁生活味道,让我们看到一个更多彩的中国。 About 400 years ago, peppers originating in the Americas were introduced into China and quickly spread all over the country. The status of native spices in China such as pricklyash and ginger was gradually declining. Dogwood was almost forced out of the arena of Chinese spicy food. The Sichuan food that upsets the world’s diners is actually just the tip of the iceberg in China’s spicy rivers and lakes. Whenever the realm worthy of the “rivers and lakes” are always hidden in the crag, dragged their lackeys, peppers of different colors on the table, and rich flavor of pervading life, let us see a more colorful China.