Why is Sichuan Pixian watercress known as "the soul of Sichuan cuisine"?

Hello, everyone, why is Sichuan Pixian watercress known as the "soul of Sichuan cuisine"?

Pixian watercress, a specialty of Pidu District (formerly Pixian County) in Chengdu, is a geographical indication product in China. It is one of the most powerful condiments used in China. It is unique in material selection and technology.

It is an indispensable seasoning for Sichuan cuisine. It is made of high-quality red pepper, broad bean, wheat flour and salt through traditional techniques such as koji-making, fermentation, sun drying and brewing. The product has the characteristics of reddish brown oil and strong sauce flavor. When used as a dish, it has the characteristics of enhancing color and fragrance, spicy but not dry, and mellow aftertaste, and is widely loved by cooking lovers at home and abroad.

The origin of Pixian watercress has a history of several hundred years.

According to legend, Huguang was a native of Cui Xiang Village, Xiaogan Township, Tingzhou Prefecture, Fujian Province, and Chen Yixian moved to Pixian County, where his descendants thrived, long known as Chenjiabaozimen. 1688 (Kangxi period of Qing dynasty) Chen people accidentally seasoned dried gourd beans with pepper and a little salt, but it was sweet and delicious, and it was the embryonic form of Pixian watercress.

Today, "Pixian watercress" has a history of more than 300 years. How many traditional cultural customs and famous local products have already drifted away in the wind, but "Pixian watercress" has continued to this day, which is the great fortune of Sichuanese.

Up to now, Sichuan cuisine has three characteristics: wide range of materials, diverse tastes and wide adaptability of dishes, among which it is famous for its diverse tastes and ingenious changes. "Taste in Sichuan" is universally acknowledged. Pixian watercress and Sichuan cuisine are a perfect match.

Pixian watercress is mellow in flavor, without any spices, bright and ruddy in color, and does not contain any oil. It relies on excellent raw materials and fine processing technology to achieve good color, fragrance and taste. It has the characteristics of heavy spicy taste, bright red oil and long aftertaste, so it has become a standing seasoning of Sichuan cuisine and won the reputation of "the soul of Sichuan cuisine".