Chongqing food culture newspaper

The dietary customs and habits in Chongqing are related to the natural conditions and social environment in Chongqing. Let's take a look at the following papers and find out!

Abstract: The dietary customs in Chongqing are related to the natural conditions and social environment in Chongqing. The profound history of more than 3,000 years is not only reflected in the changes of current events, splendid culture, rich scenery and embroidery, outstanding people and outstanding people, but also reflected in Chongqing's food culture. It is a window to show the beautiful scenery of Chongqing. Exploring Chongqing's food customs can make more people know about Chongqing and its food culture, so as to like Chongqing more and make greater contributions to the construction of Chongqing.

Keywords: Chongqing; Dietary customs and habits; Chongqing Sichuan cuisine; chafing dish

The profound history of more than 3,000 years is not only reflected in the changes of current events, splendid culture, rich scenery and embroidery, outstanding people and outstanding people, but also reflected in Chongqing's food culture. It is a window to show the beautiful scenery of Chongqing. Understanding Chongqing's eating habits and customs will help to reproduce the historical picture of ancestors' production and life in Pakistan, and connect ancient and modern production and life together, which has rich appreciation value and emotional value.

First, the origin of Chongqing food culture

China's food culture has a long history and is deeply influenced by ancient culture. The extensive and profound food culture attaches great importance to the "harmony between man and nature", and its characteristics of expressing meaning with food and expressing feelings with things are particularly obvious, which has been praised by friends all over the world. Many foreign friends think that when they taste China cuisine, they can feel the enjoyment of physical and mental beauty. Gorgeous colors, beautiful shapes, attractive aroma and changeable taste patterns have become a major feature of China's culinary aesthetics. Therefore, among the three "cooking kingdoms" recognized in the world, China's cooking ranks first, and China's food culture enjoys a high reputation in the world.

Chongqing's diet has developed into a unique flavor school, which has stood the test of years. Finally, China's famous Chongqing-style Sichuan cuisine was formed. Chongqing Sichuan cuisine originated in the Spring and Autumn Period and the Warring States Period, formed in the Qin and Han Dynasties, developed in the Tang and Song Dynasties and flourished in the late Qing Dynasty, keeping pace with economic prosperity.

Chongqing is located in the east of Sichuan Basin, with hilly terrain. Most areas belong to subtropical climate, with more precipitation and higher air humidity. In order to adapt to this humid environment, people's diet is often driven by subjective will, and spicy spices are added to the diet to resist the unfavorable factors in nature and achieve the effect of keeping out the cold and eliminating dampness. This kind of food custom soon became the favorite of Chongqing people, and then developed into a kind of food custom hobby of Chongqing people.

Chongqing's catering industry is dominated by Sichuan cuisine. It is an eclectic dish with a wide range of local flavors, mainly consisting of banquets, light meals for the masses, three steamed dishes with nine buttons, folk snacks, home-cooked dishes and medicinal meals. Pay attention to seasoning. There are more than 20 kinds of commonly used flavors such as fishy, spicy, strange and litchi, and there are dozens of varieties of colors. Enjoy the reputation of "one dish, one grid, one hundred dishes and one hundred flavors".

Second, the representative of Chongqing Sichuan cuisine

Chongqing Sichuan cuisine is the first representative to promote hairy belly hot pot. Maodu hotpot can best reflect the generous character of Chongqing people.

Hot pot, known as "antique?" It is named after the "splash" sound when feeding boiled water. Bai Juyi wrote in the Tang Dynasty: "There is a ray of green in the old bottle and a touch of red in the static furnace. It feels like snow outside at dusk. How about a glass of wine inside? " ? This poem vividly describes the scene of eating hot pot around the stove. Yan Chen, a scholar in the Qing Dynasty, described the happy scene when eating hot pot.

Hot pot originated from the people, and its unique flavor was formed in the Republic of China and was popular in the capital period. During the Anti-Japanese War, Chongqing hot pot was particularly prosperous. Because a pot of hot soup contains almost all kinds of flavors that China people like, and it's really delicious. In particular, it highlights the spicy taste, which is stimulating when eaten, sweet and memorable after eating. Not only Chongqing people love to eat, but also many mainlanders love to eat. This kind of eating habit developed later, becoming more and more refined, and the patterns were constantly refurbished and emerged one after another. There are not only chicken wings and duck feet, but also delicious food. Eating hot pot is not limited to the cold and foggy season. Even in the hot summer days, diners are sitting around the burning stove, sweating and getting drunk. What a carefree feeling.

Third, the characteristics and prospects of Chongqing's food culture

The catering industry has always been a keen industry. Its rise and fall, evolution and development always confirm the track of socio-economic and cultural evolution and reflect the course of social and political changes. Therefore, its development in different historical stages is deeply branded with the times.

After the reform and opening up, Chongqing's food culture has changed by leaps and bounds. Chongqing's food culture is all-inclusive, which makes Chongqing's food rooted in Bashu and enjoys a good reputation throughout the country. The "taste" of Chongqing-style Sichuan cuisine has become the root of its characteristics. Fresh and mellow, spicy and delicious, and fully seasoned, all of which are based on "taste". Therefore, the soul of Chongqing Sichuan cuisine is "taste", and Chongqing cuisine enjoys the reputation of "eat in Sichuan and taste in Chongqing".

Food culture is the accumulation of customs and habits gradually accumulated by working people in their long-term life practice. It has been deeply rooted in people's hearts and has become one of the indispensable folk cultures in people's lives. It is witnessing the development of the times, and the future Chongqing food culture will keep pace with the times and reflect the changes of people's lives more truly. In Chongqing in the future, there will be more and more restaurants with bright colors and obvious flavor characteristics. The phenomenon of food streets such as "Bayi Road" and "Nanbin Road" will cover the streets and alleys of the mountain city. The lively scene of "going up the mountain to eat chicken, going down the river to eat fish, eating sheep by the roadside and cooking hot pot around the stove at night" will support the rapid development of Chongqing's catering industry. Harmonious and moderate Chongqing Sichuan cuisine will pay more attention to the development of nutrition. The functions of fitness, bodybuilding and health care will be further developed. Dishes are not only cooked to satisfy hunger and have nutritional value, but also have gone beyond the stage of satisfying hunger and preserving health and entered the artistic realm with the development of society. Its dishes not only have nutritional value, but also have artistic value for people to appreciate. Only dishes with good color, fragrance and taste can make people intoxicated.

To sum up, Chongqing's eating habits and customs are a window to show Chongqing's beautiful scenery, which can let more people know about Chongqing and its food culture, so as to like Chongqing more and make greater contributions to the construction of Chongqing. ?

refer to

Li Jiafa. Chongqing history and culture [M]. Shaanxi: Shaanxi People's Publishing House, 2002.

[2] Chongqing Yuzhong District CPPCC Literature and History Committee [M]. Bayu style. Chongqing: Chongqing Publishing House, 200 1.

[3] Wei Zhongyun. Places of interest and local customs in Chongqing [M]. Chongqing: Chongqing Publishing House, 1993.

[4] Liu Qingyu. 8 Chongqing Magazine [J].200 1, (5).

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