Some people say that eating too much seasoning in Chongqing and Sichuan cuisine is unhealthy. what do you think?

Sichuan and Chongqing cuisine is becoming more and more popular, with a wide audience and its own origin.

Although I have never been to Chongqing and Sichuan, I have eaten Chongqing and Sichuan food. I get goose bumps when I talk about Sichuan food. One word: fear. But for people who like spicy food, they can't put it down.

I have long heard that Sichuan food is very spicy and delicious. However, I am "talking about spicy color change", so I seldom go to taste Sichuan cuisine and Chongqing cuisine. Sometimes when I am on a business trip or traveling, I meet a friend's wine table and see others eating with relish, but I can't get rid of chopsticks when I see spicy dishes all over the table. Even if I barely eat a little, I don't want to say that my mouth is too spicy, and even my stomach is too spicy to eat for two or three days. It's not good for your health to think of such seasoning dishes.

Although radish and cabbage have their own tastes, people's intestines and stomach encounter spicy food all the year round, and the body will produce caffeine peptides, and the gastric mucosa will become thinner, leading to gastritis and stomachache. Gastrointestinal problems affect people's digestion and absorption of nutrients. In addition, spicy food consumes a lot of oil and is salty. Whether hot pot or roast suckling pig, roast mutton and beef or roast chicken and duck are introduced in the food city, there is almost no spicy taste. According to the guidelines for healthy eating recommended by the World Health Organization, the average daily salt is 6 grams and fat is 50 to 75 grams. Therefore, people should pursue health and longevity, and the diet should be light and not spicy.

If you want to experience life, it's not bad to try spicy, sweet and sour, but everything should be measured. Don't eat if you don't want to. If you can eat, you like spicy food, others don't eat it. Don't force others. The guests like Sichuan cuisine and Chongqing cuisine, so they are prepared to do their best to entertain them. In my opinion, local specialties are famous for their spicy taste, so we might as well become bigger and stronger, and sincerely invite guests from all over the world.

Sichuan cuisine is famous all over the world. It is not only delicious, but also nutritious.

C and so on. It warms the middle and dispels cold, stimulates and increases appetite. You ruhua

Zanthoxylum bungeanum has the functions of warming the middle warmer, dispelling cold, relieving pain, killing insects and relieving itching. Spicy is the main taste and characteristic of Sichuan cuisine. There are many other seasonings, which are all useful in themselves.

Sichuan cuisine is very suitable for humid areas in the south. It may have a greater negative effect on areas with dry climate or people with yin deficiency and fire. This should be handled properly according to one's physique and position. Or when cooking Sichuan food, reduce the spicy seasoning and cook some less spicy dishes. For example, mother's hoof flower, chicken bean curd, strange noodles, dragon wonton soup, sour soup fat beef, steamed meat, crispy rice.

Sliced slices, sweet and sour pork ribs, tofu pudding hot pot, beef on stilts … too much. It's simple. If you don't like spicy food, don't put spicy seasoning, which is much lighter. But other necessary spices should be placed in

Reflect the characteristics of Sichuan cuisine. Of course, if you like spicy food and your body is adapted, you might as well use it as a seasoning, because spicy food is the biggest feature of Sichuan food. I think Chongqing and Sichuan cuisine really have their own characteristics. Some dishes are good, but most of them are heavy oil and too much seasoning, which I don't like and don't adapt to.

I think Sichuan food is crisp and delicious, and it can be digested quickly. Because the spicy seasoning is heavy, other tastes can't be picky. Spicy food can sterilize the digestive system of esophagus and kill parasites and bile worms. In terms of diet, in addition to expired food, counterfeit food, moldy food and additives exceeding the standard, there are also improper seasonings and raw materials, and then it belongs to taste, physique, four seasons, climate change, cold and hot. In a word, when you are hungry, what food is delicious, what taste you like, what food is full and the best food is not as good as it is. Seventy-two lines are difficult for chefs, because everyone's eating tastes and habits are different.

Have loose bowels and never eat Sichuan and Chongqing dishes.

In the production of ingredients, it can best represent the typical character of Sichuan mala Tang. Authentic beef omasum hotpot is famous for its heavy oil.

The traditional soup is made of Pixian spicy douban.

Keywords Yongchuan douchi, Ganzi butter,

Hanyuan Zanthoxylum bungeanum is used as raw material. Put butter first.

Boil it with a big fire,

Chop the watercress and pour it in.

After boiling into sauce red oil,

Accelerate the frying of pepper,

Then mix with beef soup,

Add mashed lobster sauce, crushed rock sugar and ginger, and add Sichuan salt, mash and pepper to boil. In recent years, beer has appeared again.

Flavor,

Sauerkraut and seafood,

Different hot pot varieties,

There are different hot pot soups and different seasonings.

Reach the quantity

30

All kinds. Besides, there are many side dishes in Chongqing hot pot, which can be made of sesame oil, oyster sauce, cooked vegetable oil and soup.

It is made of monosodium glutamate, mashed garlic, egg white and so on. Dipping the scalded vegetables into it will not only harmonize the taste, but also reduce the fire and produce fluid.

Everyone has his own tastes and habits. It's normal for people who don't like a certain cuisine.