Brief introduction to the origin of Sichuan cuisine

1, Sichuan cuisine is the main cooking dish in China, which originated from ancient Pakistan and Shu. After the enlightenment period from the Spring and Autumn Period to the Qin Dynasty, it showed a preliminary outline in the Han and Jin Dynasties.

2. Sichuan cuisine, as one of the four traditional Chinese cuisines in China and one of the eight Chinese cuisines, is widely used, with diverse seasonings, diverse dishes and equal emphasis on freshness and alcohol. It is famous for its good use of spicy spices. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad.

3. During the Sui, Tang and Five Dynasties, Sichuan cuisine developed greatly. During the Song Dynasty, Sichuan cuisine crossed the Bashu border and entered the eastern capital, which was known to the world. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with Chili, which inherited the seasoning tradition of "respecting taste" and "being spicy" in Bashu period and further developed.

4. After the late Qing Dynasty, a kind of cuisine with extremely strong local flavor was gradually formed. It consists of five categories: banquet dishes, popular simple meals, home-cooked dishes, three-steamed nine-button dishes and flavor snacks, forming a complete flavor system. Its flavor is mellow and rich, and it is famous for its good use of hemp and spicy food, which has a considerable influence in the middle and upper reaches of the Yangtze River and Yunnan-Guizhou region.

In recent years, Sichuan cuisine has spread all over China and even overseas, and has the reputation of "the taste is in Sichuan" everywhere.