Understanding Sichuan cuisine: How is the development of Sichuan cuisine?

Sichuan cuisine is one of the eight major cuisines in China. It has always enjoyed the reputation of "one dish is unique and all kinds of dishes are delicious". It has a long history. According to historical records, Sichuan cuisine originated in ancient Shu. From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which made Sichuan cuisine develop greatly.

Sichuan cuisine includes Chengdu, Chongqing, Leshan, Neijiang and Zigong. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious".

As early as 1000 years ago, Zuo Si, a writer in the Western Jin Dynasty, wrote a description of "sitting on a golden base, eating vegetables four times apart, licking with clear tincture and less with purple scales". During the Tang and Song Dynasties, Sichuan cuisine became more popular. The poet Lu You once wrote a poem praising Sichuan cuisine: "Jade eats Emei fungus, goldfish eats Dong C". After the capital of Beijing was established in Yuan, Ming and Qing Dynasties, with the increase of officials in Sichuan, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry. Therefore, Sichuan cuisine has been further developed and gradually became the main local cuisine in China.

There are Sichuan restaurants in the United States, Japan, France, Canada, Southeast Asia and Hong Kong, which are very popular with foreign guests from all over the world.

There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan".

Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef hotpot with beef omasum, sliced beef with shredded pork, husband and wife lung slices, Deng Ying beef, Dandan Noodles, Lai Tangyuan and Long Wonton.