在夜晚街头,喝着啤酒,撸着串,恐怕没有什么能比这个更让人吃嗨了!前几天,在知乎上看到一个帖子,名叫《为什么撸串让人越撸越开心,越撸越上瘾?》。小编作为一个文科生吃货,看到一句“烤串背后的‘风味化学’”顿时蒙圈。我们爱撸串,不就是因为好吃吗(当然了,我们不会简单地说因为我们是吃货),怎么还整出“化学”这么深奥、难懂的词。通篇看完之后,虽然现在仍然不是太懂文章所说的“化合物”“甲氧基”“内啡肽”等一系列化学反应刺激味觉到 On the streets of the night, drinking beer, pounding string, I am afraid there is nothing more than this ate! Hi a few days ago, see a message in the know, called “ The more addictive? ” Xiaobian as a liberal arts students eat goods, see a “behind the skewers of flavor chemistry ” suddenly circle. We love the string, not because of delicious it (of course, we will not simply because we are eating), how the whole “chemical” so esoteric, difficult words. After reading the whole article, although it is still not quite understand the article said that the “chemical” “methoxy ” “endorphin ” and a series of chemical reactions to stimulate the taste