My point is that when your cooking already incorporates numbing spice, it’s easy to see the possibilities with chilis. If your cuisine, like the costal provinces, is defined by not having that numbing spice you’re not going to be very inclined to use chilis either. The different types of Chinese cuisine are quite old.
Yea but alot of the spicy dishes still use the New World Chili, why didnt those rub off in the coastal provinces
My point is that when your cooking already incorporates numbing spice, it’s easy to see the possibilities with chilis. If your cuisine, like the costal provinces, is defined by not having that numbing spice you’re not going to be very inclined to use chilis either. The different types of Chinese cuisine are quite old.