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古代,中国把味道归纳为五个大类,如《周礼·天官·疾医》中讲:“以五味、五谷、五药养其病。”后人的注释讲:“五味,酸、苦、甘、辛、咸。”“五味”中没有“辣”。如再查阅东汉许慎的《说文解字》也确实没有一个“辣”字。这也许已可以证明,至少在汉代以前,汉字中没有“辣”字,中国人也没有“辣”的感觉。 “辣”字的始出大约在南北朝,如南朝著名医学家、植物学家、文学家陶弘景讲:“芥似菘而有毛,味辣。”芥就是芥菜,块茎较大,有辛
In ancient times, China summed up the taste into five major categories, such as “Zhou Li-day official · disease doctor” said: “Five flavors, grains, five drugs to keep their disease.” Bitter, sweet, punctatus, salty. “There is no” spicy “in the” five flavors. “ If you read the Eastern Han Xu Shen’s ”Shuowen Jiezi“ does not have a ”hot“ word. This may prove that at least before the Han Dynasty, there were no ”hot“ characters in Chinese characters and no Chinese people were ”hot“. The beginning of the word ”spicy“ is about in the Northern and Southern Dynasties. For example, Tao Hongjing, a well-known medical scientist, botanist and writer in the Southern Dynasties, said: ”Chinese mustard is like mustard but hairy and spicy."