Sichuan cuisine originated in which dynasty of China

Sichuan cuisine originated in the Spring and Autumn Period and the Warring States Period in the State of Shu.

One, the development of Sichuan cuisine

Sichuan cuisine originated in the Spring and Autumn Period and the Warring States period of Shu, the Qin and Han dynasties first appeared in the beginning of the Han and Jin periods of the classical Sichuan cuisine molding, "still taste" "good pungent aroma" as its characteristics.

The classical Sichuan cuisine in the Tang and Song dynasties further development, classical Sichuan cuisine out of Sichuan, "Sichuan food store" all over the capital city of Kaifeng and Lin'an, with its "no fixed taste, suitable for the mouth of the treasures," the flavor characteristics and won the favor of many diners, the Sichuan cuisine as a separate The Sichuan cuisine as an independent cuisine was formed in the Song Dynasty.

Ming and Qing dynasties, Sichuan cuisine further development, until the Republic of China period, modern Sichuan cuisine eventually formed "a dish a frame, a hundred dishes a hundred flavors" "fresh and mellow, spicy and pungent" characteristics, and developed into the first Chinese cuisine.

Two, the introduction of Sichuan cuisine

Sichuan cuisine that is Sichuan cuisine, is one of the four traditional Chinese characteristics, one of the eight major Chinese cuisine, Chinese cuisine mastermind.

Sichuan cuisine representative dishes:

I, Kung Pao Chicken

Kung Pao Chicken, was paste spicy lychee flavor, is from the Guizhou cuisine, spread to the Lu and then into the Sichuan cuisine of a Sichuan cuisine dishes. Guizhou, Shandong and Sichuan are not exactly the same practice of this dish, there are differences in the name. Guizhou is called paste spicy chicken, Shandong is called sauce burst chicken, and Sichuan is to Kung Pao chicken for the name.

Two, back to the pot of meat

Back to the pot of meat, the western region of Sichuan called boiled pot of meat, is a traditional dish of cooking pork in the Chinese Sichuan cuisine.

Hui-pot pork is so diverse that there are various versions even in its birthplace of Sichuan, plus the dish has developed distinctive flavors in the United States, Japan, and Korea.

Three, Ma Po Tofu

Ma Po Tofu, one of the representatives of Sichuan cuisine in Chinese cuisine, highlights the "spicy" characteristics of Sichuan cuisine. The main ingredients are tofu, minced beef, bean paste and peppercorns. The numbness comes from the peppercorns, while the spiciness comes from the chili peppers.

Four, husband and wife lung slices

Husband and wife lung slices is a Sichuan dish, with beef as the main ingredient, with lungs, heart, tongue, etc. made, originated in Chengdu. Modern sold slices of lung is actually cow scalp, cow heart, cow tongue, tripe, beef, and do not use lung. The slices are large and thin, sticky and flavorful, spicy and fragrant.