Unverified80% confidenceDecision RuleTime unknown
麻辣型（含花椒/藤椒）与纯辣型的场景区分：麻辣酱适合川渝火锅、拌面、冷吃系菜品；纯辣/香辣酱适合蘸食、炒菜提辣。花椒会掩盖食材本味，做海鲜蘸料应避开麻辣型选纯香辣型
1
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80%
Confidence
Long-term
Relevance
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Unverified凉拌菜的辣度层级差异明显：藤椒/青花椒主打麻香不辣，红油/糊辣壳偏香辣，小米辣/魔鬼辣属真辣，怕辣但想尝麻辣风味优先选藤椒类而非泛称'微辣'的红油88% similarUnverified怕辣又想尝辣味的入门顺序：国产香辣牛肉面（微辣）→ 川味麻辣（中辣）→ 韩式辣鸡汤面（较辣但有汤缓冲）→ 韩式火辣干拌（顶辣），跳级尝试易劝退82% similarUnverified标注'酸辣'的方便面辣度通常低于'香辣/麻辣'，韩式辣鸡面（火鸡面）辣度SHU远高于国产香辣款，不耐辣者从酸辣或原味/日式豚骨口味入手80% similarUnverified酸辣比例上，重辣配方（含大量泡椒/小米辣）会掩盖酸菜发酵香，酸味突出的配方往往辣度偏轻。爱吃酸鲜选'金汤/酸汤'系，无法兼顾极致酸香又极致麻辣79% similarUnverified辣度分级：微辣/中辣/特辣多为厂商自定义无国标，酸辣粉、螺蛳粉的辣度普遍高于标注；不吃辣者应选番茄、菌汤、藤椒（麻不辣）口味，藤椒的'麻'和'辣'需分开看78% similar
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