京城食文化中,早有南甜北咸东辣西酸的说法。以京味为主,杂有川、鲁、粤、湘等各路菜系,吃起来,也确实多滋多味儿。不知从什么时候起,北京成了辣都。各路菜系均以辣味儿涵盖。无论叫什么菜,都有辣椒,即使叫一盘最普通的五香花生米,也赫然立着几个红辣椒。一碗最常见的鸡蛋汤,也放了不少白胡椒,总之,脱离不了辣。 Food culture in the capital, there are early South sweet North salty spicy acid. To Beijing-based, miscellaneous Chuan, Lu, Guangdong, Hunan and other various dishes, eat it, but also indeed more taste more children. I do not know since when Beijing became spicy. Various dishes are covered with spicy taste children. No matter what kind of dish, there are peppers, even if called a plate of the most common spiced peanuts, also impressively stand a few red peppers. A bowl of the most common egg soup, also put a lot of white pepper, in short, can not be spicy.