Every collision of spices and ingredients is a wise strategy for Chinese people to respond to the environment, and it is also a new exploration of taste. For the brine made during the Chinese New Year in Raoping, Guangdong, the amount of each spice will be accurately weighed with a scale, and the ratio of addition is also particular. Every household has its own unique method. After the brine is made, add the processed goose and stew it, and it becomes the first dish of the Spring Festival, the stewed goose. The meat is caramel-colored and the skin is still shiny. Pepper farmers in Ya'an, Sichuan not only marinate beef with salt and pepper, but also burn pepper stalks to smoke the beef, adding another layer of aroma to it. The processed beef can be fried or grilled, and chili noodles and sesame seeds are added to bring a wonderful feeling of tingling and numbness to the mouth, and the fragrance and spiciness are transmitted from the tip of the tongue.
香料与食材的每一次碰撞，都是中国人因应环境的智慧策略，也是对味道的新一次探索。广东饶平过年时制作的卤水，每一味香料用量多少都会用秤精准称量，加入的配比也有讲究，家家户户都有自己独特的做法。卤水制成后，加入处理好的鹅炖煮，便成了春节的开年大菜卤鹅，肉质呈焦糖颜色，表皮还泛着油光。四川雅安的椒农，不仅用盐和花椒对牛肉进行腌制，还会燃烧花椒果梗对牛肉进行烟熏处理，给其增添另一层香气的外衣。处理后的牛肉可炸可烤，再加入辣椒面和芝麻，给口腔带来刺痛和麻木的奇妙感受，香与辣就这样从舌尖传递开来。
