The "Five Flavours" of the Chinese Cuisine - Spicy

Spicy, sunny and feminine

Spicy and Baiwei blend, but also derived spicy flavor, there are: hot, hot and spicy, hot, green, spicy, spicy garlic, hot and sour, spicy, hot and so on; there are different because of different regions With local characteristics, such as: the hot and spicy, Hunan and Hubei spicy, Yunnan and Guizhou hot and sour, spicy spicy Thailand, the East of the spicy. Although rich in spicy flavor, it is only a word of spicy, but the taste is very different, and spicy makes the description of the language appear so pale.

Sichuan spicy - painful and happy
Chuanchao features a "hemp." The Sichuan people combine the spicy and the numbingly, but also the hemp and spicy, the more hemp, the hotter the more hemp, the stimulation of your taste buds, but it is "tempted", that is spicy, happy and pungent.
Representative dishes: hot kidneys


Hot and spicy - Spicy Pride Lake
Hot and spicy can be said to be rich and excellent, spicy and hot, hot, spicy, hot and spicy, spicy, spicy and other series. There were old people who described Guizhou spicy: no help or no faction. It is a non-Xiang, like Sichuan and non-Chuanchuan, blooming everywhere, hot and spicy. It is said that the most famous chili in Guizhou is the chili produced in Lincang, and the chili in the lin bodhisattva makes the chili peppers relatively less spicy.

Representative dish: Spicy chicken hot pot
Xiang E spicy - spicy "bold"

Compared with other spicy flavors, Hunan's spicy taste is "bold". The hot chili peppers in the “Pleasant Place” (topography of the low ground) of Hunan and Hubei Spicy said that the spicy taste is like sunshine and air and must be indispensable. Xianglao also has a unique personality, including fragrant wax, fresh scent, rich fresh, heavy oil, and strong flavor.

It is said that Hunan has a kind of “white pepper”, which is selected in the summer as a large, thick green pepper, named after its exposure to sunlight and whiteness. It is fried with meat and tastes like dried mushrooms.

Representative dish: boiled chicken

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