Where does Sichuan food come from? Is Sichuan the birthplace of Sichuan cuisine?

Sichuan cuisine has a long history. Its birthplace is ancient Bashu. In fact, some famous modern Sichuan dishes are simply foreign. For example, kung pao chicken, a famous Sichuan dish. Legend has it that Ding Baozhen, the governor of Sichuan, was originally from Guizhou and lived in Guangxu period of Qing Dynasty. When he was in Sichuan, he liked to eat a dish in his hometown of Guizhou, which was fried Chili and fried chicken. Later, it became popular in Sichuan, because Ding Baozhen was named Taizi Shaobao, commonly known as Baogong, and this Guizhou dish became the famous kung pao chicken in Sichuan. In fact, despite absorbing the cooking styles of many different dishes, even the root pepper of Sichuan cuisine originally came from the United States. But Sichuan food is Sichuan food. In fact, it is inseparable from its humid environment. It is the habit of eating Chili peppers and the localization of various cooking styles from other places that gave birth to modern Sichuan cuisine in the late Qing Dynasty.

As the birthplace of Sichuan cuisine, Chengdu Sichuan Cuisine Museum is specially built, covering an area of about 40 mu, with an investment of nearly 100 million yuan and thousands of collections. It is a national AAA scenic spot. It is a theme museum in the world, featuring food culture, pickle jars more than 2,000 years ago,/kloc-hot pot more than 0/000 years ago and watercress invented 300 years ago. Here, you can learn more about the origin, evolution and development of Sichuan cuisine culture. The style of Sichuan cuisine is simple and fresh, with strong local flavor. Representative dishes are: Dongpo elbow, cold pot fish, stone mill bean curd, sweet-skinned duck, braised duck, fish-flavored shredded pork, braised pork, Mapo bean curd, spicy chicken, pickled fish, boiled fish, Maoxuewang, sliced pork for husband and wife, Chongqing hot pot, boiled cabbage, bridge ribs and so on.

Sichuan cuisine is one of the four traditional cuisines in China, and Chengdu is the birthplace and center of Sichuan cuisine. Sichuan cuisine has a wide range of materials, diverse tastes, rich dishes and equal emphasis on freshness and alcohol. It is famous for "focusing on the taste" and "one dish in one style". It is famous at home and abroad for its unique cooking methods and strong local flavor, and has become a bright pearl in the history of China's ethnic food culture.

According to friends and relatives, there are Sichuan dishes in places where there are China people abroad. A friend who went to Japan the other day told me that if you like spicy food, there is no problem nearby. The history of Sichuan cuisine is an eclectic and comprehensive history. As Lan Guangjian, a famous chef of Sichuan cuisine, said, "The so-called authentic Sichuan cuisine has its own unique pattern on the basis of its original flavor." Among them, the immigrant culture in Chengdu in Qing Dynasty played a vital role in shaping modern Sichuan cuisine.