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| Chinese Way |
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The five flavors of China Although bitter food is available across the country, its origin was in southern China. For instance, bitter buckwheat was first planted in Southwest China, bitter tea in Southeast China, and bitter melon in areas south of the Yangtze River. According to traditional Chinese medicine, bitter food is cold in nature and can therefore reduce internal heat and even prevent acute fevers. The wet and hot climate in southern China plays a big part in the wide popularity of bitter food. Bitter food has witnessed a long journey from southern to northern China, today its popularity nationwide shows bitterness is a taste that's easily acquired.
People from Southwest China's Sichuan Province are famous for their love of hot peppers. A variety of chili-related seasonings, including chili powder, chili sauce, pickled chili, dried chili, stir-fry chili oil and so on, have played an important role in shaping the distinctive Sichuan culinary style. A typical example is a dish named 'Sichuan hot chili chicken', which contains a surprisingly large number of dried chilies. The Sichuan-style hotpot is sure to please fans of hot food, while for Sichuan people plain rice mixed with pepper sauce makes a delicious meal. Hot pepper was introduced to China from South America around the end of the
17th century and became a favorite flavor in Sichuan. In Chinese medicine hot
pepper is said to help reduce internal dampness. It's widely believed that high
humidity, many rainy or overcast days, frequent fog, and little sunlight in
Sichuan have played an important role in hot pepper's popularity.
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