What does it matter that Guilin people love spicy food?

Guilin people love spicy food for the following reasons.

First, several counties in the north of Guilin, probably influenced by Hunan people, have a special hobby for peppers. Represented by Xing 'an, Quanzhou and Guanyang. There is a saying that irrigation is popular and there is no pepper to eat. There are some subtle differences. Xing 'an people are not afraid of spicy food, Quanzhou people are not afraid of spicy food, and Guanyang people are not afraid of spicy food. The kind of pepper that Quanzhou people eat is probably copied from Hunan; In Xing 'an, it is mainly corner green pepper, which is moderately spicy and really good.

Strangely, pepper leaves Xingquan for irrigation, goes south along the Lijiang River, and reaches Lingchuan, and its spicy taste is greatly reduced. In downtown Guilin and several counties in the south, the spicy taste became very mild. First of all, Guilin people's tongues can't bear the intensity of eating spicy food in the north, and they don't accept the saying that they are not afraid of spicy food, spicy food and spicy food. Guilin people's tolerance for spicy food is difficult to express clearly in words. He doesn't accept it if it is too spicy, and he doesn't like it if it is slightly spicy. Anyway, just eat. Confucius emphasized that "going too far is not as good as going too far", and Guilin people can properly grasp that degree. So most of Guilin's home cooking can be so spicy that you cry for comfort. Moderate spicy taste can at least make your tongue full of vitality, so that you can taste the umami flavor, sweetness and some unspeakable good tastes in that dish. If it's too spicy, it's like putting too much salt, leaving only one flavor.

There are many kinds of peppers. For example, Tiandeng's light green rice pepper is generally disliked by Guilin people. Too spicy is one thing, the key is that the spicy taste is not mellow. People in Guilin also eat persimmon peppers that are not spicy, and most of them put meat in to make Chili wine, which is a must on the table. This kind of persimmon pepper, as its name implies, is named after its shape. It is a big mistake to think that all lanterns-shaped peppers are not spicy. I was cheated once in Hainan Island one year. There is a kind of lantern pepper on the island, which is light yellow in color. It looks so gentle that I was dumbfounded when I chewed it, and my tears came out. At this time, my friend's words scared me even more. He said that you haven't eaten a kind of trunk pepper from Dehong, Yunnan, and its appearance is soft, but it is difficult for you to express its spicy degree in words. It is common for local ethnic minorities to eat the daunting rice pepper, but for elephant trunk pepper, it can only be chopped, wrapped in gauze and rinsed in a soup pot. A packet of elephant trunk pepper was washed from the head of the village to the end of the village, and it can be used next time. This kind of elephant trunk pepper has another name, which is called "rinse pepper". If you put it directly into your mouth, your taste will definitely bubble. I'm afraid this should be the best pepper.

There are many reasons why the taste of a place is formed. History, geography, climate and products can be traced back. To talk about history, we should mainly look at the composition and source of the local population. It is hard to say how far it is. Since the Qing Dynasty, Lijiang River and Xijiang River have developed commercial prosperity. With the arrival of businessmen from other provinces, Guilin, including counties along the Yangtze River, soon became a place where five parties lived together. At that time, the floating population in Guilin mainly came from four places, Hunan, Jiangxi, Guangdong and Fujian. People from these four provinces brought their original eating habits. Cantonese cuisine and Fujian cuisine have become microclimates. In terms of population proportion and power, Hunan people undoubtedly account for half of the country. In addition, Jiangxi people also eat spicy food, so the spicy food on the table has formed an overwhelming momentum.

Second, southerners eat spicy food to get rid of moisture, because the south is humid and their bodies are vulnerable to moisture. So eating spicy food has become a habit now.