11
Mar
The entry of chili peppers into mainstream seasoning is at least after the "Daoguang", and it has not been more than two hundred years ago. The "big cafeteria" at the entrance is now the "Spicy Tiger Hall". Originally, one-twentieth of the dishes were spicy, but now nine-tenths of the dishes are spicy, and there is almost no place to sink. Heavy taste is sweeping the north and south with the momentum of destruction and decay, so that Shanghai's local cuisine has also been reduced to the spicy gang, and the hustle and bustle of "can't be spicy" is full of…