关于川菜麻辣味形成原因的思考

摘要

川菜与其他菜系显著的区别之一，是川菜丰富多样的味型。据统计成型复合味多达24种。改革开放以来被人冠以“百菜百味，一菜一格”的称号，这一称号虽缺乏严谨的逻辑性和严格的学术定义，但川菜以口味的丰富多样流行于华人圈是不争的事实。在许多学者对川菜花椒和辣椒研究成果的基础上，本文从食物原料获得的综合成本角度探讨川菜麻辣味型的形成原因，以便我们能更深入地认识和了解川菜。%It is that the significant difference between Sichuan Cuisine and others is its varieties of flavoring dishes.According to statistics, there are 24 compounding types of flavors in Sichuan Cuisine.Since the reform and opening policy, Sichuan Cuisine was boomed in the Chinese circle with its flavored dishes.Based on the man-y studies on the Chinese Prickly Ash and Chili, we had thought that the reason for Chinese Prickly Ash and Chili has been popular in Sichuan area was that the comprehensive cost was lower than other seasonings.Though the pa-per we can have a more in-depth knowledge and understanding of Sichuan Cuisine.