China, known for its diverse regional cuisines, has a longstanding tradition of incorporating a wide array of spices in its dishes. From the fiery Sichuan peppercorns to the tongue-tingling chili peppers, the Chinese embrace the unique intensity and depth of flavors that spicy ingredients bring to their culinary creations.
In fact, chili peppers were first introduced to China in the 1570s by Portuguese and Dutch navigators. The peppers were then brought back to China by Chinese seamen who valued them for their beauty, not their taste. But people quickly developed a passion for this foreign spice and incorporated it into a variety of dishes. The love for spicy food represents a boldness and adventurous spirit in exploring new tastes and sensations, aligning with the Chinese people's zest for embracing life's experiences.
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