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我走南闯北,吃过的辣子(椒)不算少,可最令人难忘的当数云南傣家的小米辣、涮涮辣了。第一次见小米辣,还以为是尚未长大或已经长败的细辣子呢。那天吃饭时,我拣了稍大的一个沾沾盐巴正要往嘴里送,被一旁的傣族姑娘玲一把抢了下来:“瞧仔细了,这可不是你吃过的四川和湖南的辣子,小心辣死你!”我满腹疑惑地把那筷头粗、寸把长的辣子凑到嘴边,用舌头碰了碰,倏地,一股钻心辣疼一下子从舌尖触电似地传到口腔、胃里,
I walked south, spicy peppers (pepper) is not less, the most memorable when the number of Yunnan Dai millet spicy, rinse shabu hot. The first time I saw millet spicy, thought it was not yet grown or has long been the defeat of the thin spicy it. That day, when I was eating, I picked up a slightly larger salt bar and was about to send it to my mouth. The Dai girl beside me snatched it down: “Look carefully, this is not what you’ve eaten in Sichuan and Hunan Spicy child, careful spicy dead you! ”I confusedly put the chopsticks head rough, inch long spicy child scrape to his mouth, touched with his tongue, suddenly, a heartache ache all of a sudden from the tip of the tongue electrocuted To the mouth, stomach,