麻辣

• ピンイン: má là
• 漢字の分解: 麻 = 广 (shelter) + 林 (plants) — hemp/numbness; 辣 = 辛 (spicy/acrid) + 束 (bundle) — intense, bundled spiciness

意味

麻辣（しびれる辛さ）

Definitive flavour profile of Sichuan (川菜) and Chongqing cuisine. 麻辣火锅 (Sichuan hotpot), 麻辣烫 (spicy soup), 麻辣香锅. The 麻 component (from Sichuan peppercorns/花椒) is distinct from ordinary spicy food. Widely popularised across China and internationally.

例文

1. 麻辣火锅发源于重庆码头，最初是码头工人御寒充饥的平民食物，如今已成为享誉全球的中国饮食符号。
2. 她对麻辣食物有着近乎狂热的喜爱，每周至少要去一次川菜馆解馋。
3. 近年来，麻辣口味的零食和速食产品迅速占领市场，成为年轻消费群体中最受欢迎的口味之一。

使い方ガイド

場面: food, culture, cooking, industry

トーン: neutral

正しい言い方

• 四川麻辣火锅以其浓郁的红汤底料和丰富的涮烫食材，征服了来自世界各地的美食爱好者，成为中国饮食文化对外传播的重要名片之一。(Sichuan spicy hotpot, with its rich red broth base and abundant dipping ingredients, has won over food lovers from all over the world, becoming one of the important calling cards of Chinese food culture's international transmission.)
• 食品企业将麻辣口味融入饼干、薯片和方便面等多种产品中，成功拓展了这一传统地域风味的商业化应用范围。(Food enterprises have incorporated the spicy-numbing flavour into various products such as biscuits, crisps, and instant noodles, successfully expanding the commercial application of this traditional regional flavour.)

避ける言い方

• 将麻辣简化为仅仅是辣 — 麻辣 specifically refers to the dual sensation of numbing (麻, from Sichuan peppercorns) and spicy heat (辣, from chillies); simply 辣 is different and lacks the numbing dimension that defines Sichuan cuisine

起源と歴史

麻 (numbness from Sichuan peppercorns/花椒) + 辣 (spicy heat from chillies/辣椒) — combined descriptor for this distinctive double sensation

文化的背景

世代: All ages

社会的背景: Universal