In the cold and windy winter days, when it comes to keeping warm, many people will think of chili peppers at the first time. With its unique spiciness and the warmth brought by capsaicin, chili peppers have become a frequent guest on the tables of people in many cold regions.

However, when we look at the vast and cold land of Northeast China, we will find an interesting phenomenon: although the winters in Northeast China are long and cold, the people of Northeast China have not developed the habit of eating chili peppers to ward off the cold. What is the reason behind this?

To explore this question, we must first understand the history of the spread of chili peppers. Chili peppers, native to the tropical regions of Central and South America, were introduced to China around the end of the Ming Dynasty. At the beginning of its introduction, it was mainly cultivated and eaten in the middle and upper reaches of the Yangtze River, and then gradually spread to other areas.

The Tohoku region has a cold climate and long winters, so it stands to reason that chili peppers, a food that brings a hot sensation and stimulates blood circulation, should be widely welcomed. But in fact, in the diet of Northeast people, chili pepper is not the main ingredient to ward off the cold.

An important reason behind this is the abundant natural resources in the Northeast region. Tohoku is blessed with vast black soil, and the fertile soil is home to a rich variety of crops and ingredients.

In the past, although the winter in Northeast China was cold, people relied on the shelf-stable vegetables such as cabbage, potatoes, and radishes stored in advance, as well as various meats such as pork, beef, and mutton, to meet the nutritional needs of the winter. These ingredients have a certain amount of calories and nutrients in their own right, which can help people resist the cold.

The traditional cooking methods of the Northeast have also influenced the popularity of chili peppers. Northeast cuisine is based on cooking methods such as stewing, boiling, and roasting, paying attention to the original flavor and paying attention to the original taste of the ingredients.

For example, the famous Northeast Stew, in which a variety of ingredients are stewed together, has a mellow taste. The strong flavor of chili peppers may mask the umami of the ingredients in this way of cooking, which is not quite in line with the traditional style of Northeast cuisine.

In addition, the formation of eating habits is often closely related to regional culture and historical inheritance. Historically, the Northeast region was inhabited by many ethnic groups, and the food cultures of Manchus, Koreans, Mongolians and other ethnic groups blended with each other.

In the traditional diet of these ethnic groups, there is no habit of using chili peppers in large quantities. Instead, they tend to use seasonings with local characteristics, such as sauerkraut and miso as to be more appropriate.

Another factor that cannot be ignored is the body's adaptation mechanism to the cold. Northeast people who have lived in cold regions for a long time have gradually adapted to the low temperature environment. They protect themselves from the cold by wearing thick clothing and living in well-insulated homes, rather than relying solely on food to ward off the cold.

With the development of modern society and the increase of population mobility, chili peppers have gradually appeared on the dining table of Northeast people. But it's more of a flavor compliment than a major haunt repellent.

In short, although the Northeast region is cold, the dietary habit of eating chili peppers to ward off the cold has not been formed, which is the result of a combination of factors. This not only reflects the abundant local resources and unique regional culture, but also reflects the human body's ability to adapt to the environment.

This unique food is a vivid reflection of the rich and colorful culture and lifestyle of the Tohoku region.

For us, understanding and respecting these differences not only enriches our knowledge of the world, but also allows us to better appreciate and appreciate the food culture of different places.