到过四川的旅客都讲述过一个共同的感受:“辣能承受且上口,就是麻味受不了。”上世纪七十年代末,《申日菜谱集锦》的日本编委,往来于川沪两地对照正宗和“海派”川菜的区别,说了一句很富趣味的话题:“怎么上海的川菜比四川的川菜还要辣?”深感纳闷。这本菜谱,日本人选了北京、上海、广州、四川为集锦,是否可以理解为新版的“四大菜系”。且不知“海纳百川”的海 Sichuan travelers have described a common feeling: “Spicy can withstand and catchy, hemp is unbearable. ” In the late seventies of last century, “Japanese cuisine collection highlights,” the Japanese editorial, contacts with Sichuan and Shanghai, according to the difference between authentic and “Shanghai School ” Sichuan cuisine, said a very rich and interesting topic: “How Shanghai’s Sichuan is more spicy than Sichuan Sichuan?” Deeply wondered. This menu, the Japanese chose Beijing, Shanghai, Guangzhou, Sichuan for the highlights, whether it can be understood as the new version of the “four dishes.” And I do not know “Heiner rivers” sea