https://fengur.cn/tags/%E8%BE%A3%E6%A4%92%E5%8F%B2/Recent content in 辣椒史 on 风塘 WindHavenHugozh-cnTue, 15 Sep 2026 00:00:00 +0000https://fengur.cn/posts/modelcreate/%E7%BE%8E%E9%A3%9F%E9%A5%AE%E9%A3%9F%E6%96%87%E5%8C%96/11-%E5%B7%9D%E8%8F%9C%E4%B8%93%E9%A2%98/Tue, 15 Sep 2026 00:00:00 +0000https://fengur.cn/posts/modelcreate/%E7%BE%8E%E9%A3%9F%E9%A5%AE%E9%A3%9F%E6%96%87%E5%8C%96/11-%E5%B7%9D%E8%8F%9C%E4%B8%93%E9%A2%98/川菜有'百菜百味，一菜一格'之说，通行的二十四味型构成中国菜系中最复杂的调味体系。辣椒入川不过两百余年，湖广填四川的移民潮重塑了巴蜀味觉，回锅肉、麻婆豆腐等名菜大多定型于清代中后期。