中国烹饪风味众多,就基本调味特点,形成了“南甜北咸, 东酸西辣”的格局。近几年,“辣”做为众多口味中的一种,也 受到了越来越多的人的欢迎,遍布各地大街小巷的川湘菜馆, 琳琅满目的“辣字招牌”向人们传递了他们对辣口味的喜爱程 度,一个食辣的时代来临了。据2004年中央电视台的调查显示, 最受欢迎的十大菜品中,辣者:“麻辣小龙虾、剁椒鱼头、水煮 鱼,香辣蟹”囊括了前四名。 同样是辣,可是辣的特点又各不相同,辣味与其它调味相 Many Chinese cuisine, the basic characteristics of seasoning, forming a “sweet and sour north, east sour spicy” pattern. In recent years, “spicy” as one of the many tastes, but also by more and more people are welcome throughout the streets of Sichuan and Hunan restaurants, an array of “hot words” to pass them to the people The taste of spicy taste, a spicy era has arrived. According to a survey conducted by China Central Television in 2004, among the top ten most popular dishes, spicy ones: “Spicy crawfish, chopped fish head, boiled fish and spicy crab” include the top four. The same is spicy, but the spicy characteristics are different, spicy and other seasoning phase