China Cuisine Master Lifetime Achievement Award winner, former head chef of the United Nations delegation to China, the respected Sichuan cuisine Confucian chef Zhang Zhongyou once said: "the heritage should not adhere to the rules and regulations, innovation can not lose the fundamental". Nowadays, the misleading and misinterpretation of tradition and inheritance, inheritance and innovation has caused the rupture of traditional Sichuan cuisine and Sichuan cuisine innovation, which has become the bottleneck restricting the development and enhancement of Sichuan cuisine. In today's new marketization of Sichuan cuisine, the new consumer structure, Sichuan cuisine needs to be based on changes in the market structure, the traditional means of production and new main and auxiliary materials, such as ingredients, seasonings, raw materials and auxiliary materials, cooking methods and processing equipment for comparison and experimentation, based on the market consumption patterns and the growing trend of Sichuan cuisine towards internationalization, the traditional things for a reasonable sorting out of inheritance on the development of the Sichuan cuisine market, to promote the market operation, can enhance the quality of Sichuan cuisine, show off the quality of Sichuan cuisine, and to enhance the quality of Sichuan cuisine, the heritage of Sichuan cuisine. Sichuan cuisine quality, show off the unique skills and cultural connotation of the part of Sichuan cuisine. In the development process, part of the loss of traditional crafts and dishes or elimination that is inevitable, an industry is always in keeping with the times, the survival of the fittest to obtain innovation, in the innovation to seek development.
In 2017, Mr. Zhang Zhongyou voluntary teaching in the large Ronghe restaurant (photo provided by Mr. Zhang)
Sichuan cuisine, since the late Qing Dynasty and the early years of the Republic of China, the formation and establishment of the Sichuan cuisine flavor system, has been in the uninterrupted inheritance and innovation in the development. In the past, in the industry "club", restaurants and restaurants every month, "rotary meeting", store owners, chefs get together, take turns in the restaurants to taste their own innovative dishes, hot dishes, mutual evaluation and exchange, complement each other's strengths and weaknesses, to inspire ideas, and to promote innovation. But no one to copy the imitation, that both undermined the rules of the trade, and will be ridiculed by peers. This is the formation of the unique characteristics of each family, the market blossomed business advantages.
Even in the seventies and eighties, whether it is fried vegetables, rice store, restaurant, restaurant, and even bean flower rice, bean soup restaurant, not only have their own master chef, but also have their own series of signature dishes and exclusive features. Like Bamboo Forest Dining's Garlic Mud White Pork, Doyle Dining's Warm Pickled Vegetables, Cold Carp, Pillow River House's Bean Fish, Crispy Fish, Flavorful Dongpo Elbow, Shredded Chicken on a Stick, Ma Po Tofu by Ma Po Chan, Raw Roasted Assorted Vegetables and Chicken in Lanterns by Effort Meal, Raw Roasted Tendon Tailed Tongue, and Chowder in Milk Soup by Jing Cheng Yuan, etc., and needless to say, the famous Sichuan restaurants, such as Ronglei Yuan, Chengdu Restaurant, Furong Restaurant, and Shu Feng Garden, etc., not only have their own famous dishes, but also famous dishes. Not only is there an endless stream of famous dishes, but it is also the cradle of famous Sichuan cuisine chefs. And the province, the city catering company and the then east and west city district company, also often organized teaching observation, skills training, cooking demonstration shows and other exchange activities to enhance the overall level of heritage and innovation of Sichuan cuisine.
Sichuan cuisine in the 80's master Wang development do traditional Sichuan cuisine teaching demonstration
Then say Sichuan cuisine in the seasoning and seasoning. A regional cuisine, to ensure that its local style characteristics and dietary practices, to show the charm of the local flavor, should try to use local characteristics of the original auxiliary materials, in order to achieve the authentic attributes. In the past, the seasonings of traditional Sichuan cuisine, whether in the restaurant or home, not many varieties, and very concerned about the origin of the seasonings. Like the restaurant's common seasonings are: Zigong salt, in the dam, Deyang, Wenjiang, Rhinoceros and Chengdu's various soy sauce, Pixian bean paste and original red bean paste, sweet flour sauce, yellow wine, Langzhong Bao'ning vinegar, Duxian three sinks of vinegar, Neijiang sugar, brown sugar, brown sugar, Tongchuan, Yongchuan and Chengdu, too, and edamame, peppercorns and peppercorns oil, Hanyuan pepper, two thorns of red pepper, chili pepper and chili pepper red oil, together with a number of seasoning auxiliary ingredients: five through the Ginger, Sichuan yellow ginger and scallion, Wenjiang red garlic, Pengzhou garlic, Xinfeng pickles and pickled red pepper, Yibin sprouts, Zizhong winter vegetables, Fuling squash, Yibin small milled sesame oil, Wutongqiao tofu milk, Chengdu Jinyuxuan and Dazu mash, and Fushun hot and spicy sauce, etc., all of these are collectively known as the "special seasonings of Sichuan cuisine", and play a role in determining the "color and aroma" of the Sichuan cuisine. These are collectively known as the "special seasonings of Sichuan cuisine" and play an important role in determining whether the "color and flavor" of Sichuan cuisine is traditional, authentic and local. These seasonings and seasonings plus canola oil, lard, pig net oil, cockle oil, pea gravy powder, etc., but only 20 or 30 kinds, neither complex nor cumbersome. But in today's Sichuan restaurants, restaurants, kitchens, a variety of seasonings and seasonings plus a variety of colors, flavors, fresh products, synthetic soup and other additives no less than two or three hundred, of which 2/3 are used in Cantonese seafood to Lee Kam Kee seasonings are mostly. In this way, the production of Sichuan cuisine, regardless of the name of "new school, innovation, integration", is also unorthodox, the traditional authentic Sichuan cuisine flavor natural face is completely different.
The Sichuan people say Chuan language, Chuan flavor with Chuan material
And today's restaurants, not to mention the flavor flavor, most do not have their own characteristics of the innovative dishes, usually follow the trend of catching the trend, haphazard imitation. The size of the market is a large number of restaurants are spicy hemp, coupled with hot pot, skewers, Nuoda Chengdu not see the Sichuan cuisine of "a dish of a grid of a hundred dishes," completely non-red that is, green pepper pepper Grand View Garden. Even in high-end restaurants, seven or eight out of ten, open the menu is basically the same, not Xiang not Sichuan or Sichuan not Sichuan Cantonese not Cantonese. A restaurant created its own dishes when the fire, become a hotspot, the next day that is the popularization of the market. This plagiarism, fetishism, not only seriously harmed the diversity of Sichuan cuisine and business, characteristics, but also restricts the sustainable development of Sichuan cuisine, but also harmed the restaurant's vitality and the development of the chef. More importantly, the essence of Sichuan cooking techniques, like "small fry", "dry burning dry stir-frying" almost break the band, its classic dishes such as shredded pork with fish, Kung Pao chicken, liver and waist stir-fry, fiery cashew flower, dry roasted crucian carp, sea cucumber, dry-fried squid, ma po tofu, etc., even in Chengdu is almost eaten. Even in Chengdu, it's almost impossible to get authentic local flavors. Some of the so-called mood dish, the concept of food is more unorthodox, is completely alone, claptrap.
In addition, some of the catering as a gold mine of investment bosses, want to see immediate results, money-making mentality fickle, business is not taking off, blame the chef for the chef, or seem to understand, do not pretend to understand, or not on the fake fight stinks of kun, the dishes, on the cooking of the accusations, the chef asked to haphazardly chasing the wind, blindly imitating the lack of a systematic comprehensive enhancement and adherence to the chef's mind and the traditional sense of cooking by the bosses! Broken jumping thinking to disrupt and can do nothing about it. Make the catering business and the development of Sichuan cuisine went astray.
Sichuan cuisine master craftsman Zhang Yuanfu personally to Hanyuan Gong Pepper origin carefully selected high-quality pepper
In fact, the Sichuan cuisine industry urgently need to inherit is the old generation of Sichuan cuisine masters practiced: "material to the material to the fire to the material, material is really full of flavor," the precise concept, as well as generations of excellent chef precipitation condensation of the The spirit of craftsmanship, professional ethics, professional cultivation, professional quality, which has been condensed by generations of excellent chefs. Only a serious understanding of the tradition and combing, in the inheritance of the integration of improvement, in the promotion of progress and development, which is the bright road of sustainable development of Sichuan cuisine. It is gratifying that, in the face of some of the current problems in the development of Sichuan cuisine and the current market situation, some teachers and senior chefs, such as Zhang Zhongyu, Wang Development, Chen Tinglong and other old Sichuan masters, as well as the New Oriental Culinary School Professor Shu Guozhong, XuanXuan courtyard in the Broad Alley, Jade Lane Pine Yunze Sichuan restaurant, the Sichuan cuisine master craftsmen Zhang Yuanfu, YuZhiLan master, Sichuan cuisine master LanGuiJun, Chengdu Tourism and Culinary Arts Institute vice president of the chef Li Hong, etc., are not only trying to insist on the development of Sichuan cuisine, but also to promote the development of Sichuan cuisine, and to improve it. Li Hong, etc., all not only strive to adhere to the fine traditions, skills and taste of Sichuan cuisine, but also spared no effort to pass on, for the inheritance and promotion of silent dedication.
Chen Tinglong, the old master of Sichuan cuisine, taught by example
When it comes to Sichuan cuisine, you have to mention one place, Chengdu, Sichuan! And Chengdu has been honored by UNESCO as the Gourmet Capital of the World! Enough to see the status and influence of Sichuan cuisine around the world! In China, to say which cuisine of the dishes of the common people household name, it must be Sichuan cuisine! And if you ask foreigners abroad to count the Chinese dishes that come to mind, they're bound to mention Szechuan cuisine! That's right! That's the magic of Szechuan cuisine! So what are the most famous Sichuan dishes, I'll give you a list:
Fifth place, Mao Blood Want.
The Sichuan cuisine was born in modern times, or in 1940 or so. There was a butcher named Wang at the dockside of Chongqing, who always had some scraps of meat left over after selling it every day. Wang always disposed of these scraps at a very low price. Over time, Wang's daughter-in-law thought it was too bad and wanted to make use of all these scraps. So she opened a stall selling minced pork soup not far from the street. The practice of minced pork soup is to use pork bones, pork, pork lungs, fat intestines and other ingredients into the hot pot to cook, and then add peas, ginger, cooking wine, peppercorns and so on with a small fire into the soup. They were sold in this way for a long time. One day, Wang's daughter-in-law accidentally raw pig blood under the pot, I did not expect the blood under the pot, the more tender the more tender, and simmering out of the miscellaneous soup is more fresh on the fresh! An inadvertent action but gave birth to the prototype of a famous dish, which is the initial Mao Blood Wanton! Why is it called Mao Blood Wanton? Because this dish is the raw blood of Want Want to eat while hot, coupled with the inside of the maw, minced pork, etc., so the name Mao Blood Want! Until today, this dish has become a famous Sichuan dish in people's memory!
Fourth place, back to the pot meat.
The name of the meat back to the pot I believe that you do not need to introduce you are already familiar with! The meat is known as the incarnation of Sichuan cuisine, the first of Sichuan cuisine. Enough to see the importance of back to the pot meat in the Sichuan cuisine! The history of the meat back to the pot is very long! It is said that in the Song Dynasty, there has been the first embryonic back to the pot of meat. Just at that time PI County bean paste has not been invented, so less a soul seasoning. And to the end of the Qing Dynasty, Pixian Douban officially appeared, back to the meat also officially began to appear in people's field of vision! So to say back to the meat really molded period should still be in the late Qing Dynasty. Back to the meaning of meat is to cook again. It's because the meat is first boiled in water and then cooked again. This dish has excellent color and flavor, and it is the first choice for the next meal! Pour the soup of the meat back to the pot on the white rice, eat meat and eat, really fragrant! Sichuan people do this dish, each family recipe is different, can be said to have their own flavor, but a **** the same characteristics is: delicious!
Third place, boiled sliced pork.
This dish was born around 1930, by the famous Sichuan chef Fan Ji'an, based on the traditional dish seepage soup beef adapted. Chef Fan was a chef who was good at figuring things out and summarizing them, improving many traditional dishes to bring them up to date. He found that the dish of beef in ooze soup is cooked beef and then dipped in a prepared dipping sauce, so why not blend the flavors with the ingredients. So he explored and researched. Finally came up with in the cooked beef, and then drizzled with spicy hot oil on top of the practice. With this method to do out of the beef spicy and fragrant, fat but not greasy, tender meat, delicious. It's a great accompaniment to wine and dinner! Really delicious ah!
Second place, fish and meat.
Speaking of the name "fish-flavored shredded pork", many people may have drooled, yes! It's not an exaggeration to say that Shredded Pork with Fish Flavor is the best stir-fried shredded pork on the planet! Fish aroma is a compound flavor of Szechuan cuisine that isn't really flavored with fish sauce. Its ingredients are vinegar, salt, soy sauce, sugar, and chili peppers, which have nothing to do with the fish we eat! Although it is, it is several times tastier than fish! It is said that the invention of Shredded Pork with Fish Flavor came from a Sichuan chef during the Republican era, who was inspired to make this dish by the traditional Sichuan dish of shredded pork with pickled peppers. However, the dish was not named at that time. It was not until the war period that the dish was named Fish-flavored Shredded Pork by Chiang Kai-shek's entourage chef that it got its name and has been passed down ever since. It became a very favorite home-style dish among the common people! I'm afraid that the celebrity who mentions fish-flavored shredded pork the most nowadays is Guo Degang, in whose comedy, the dish of fish-flavored shredded pork appears repeatedly. Maybe old Guo isn't just in it for the art, he really loves the dish!
First place, Mapo Tofu.
That's right! First place is Mapo Tofu. There is a wonderful story about Mapo Tofu. It is rumored that during the Tongzhi period of the Qing Dynasty, around 1862, in Chengdu, Sichuan Province, there was a restaurant called Chen Xing Sheng Restaurant. The male owner unfortunately passed away, and the owner's wife was left to take care of the restaurant by herself. Since the owner's wife had pockmarks on her face, everyone called her Mamma Chen. Mrs. Chen was good at cooking all kinds of dishes, and she was especially good at cooking tofu as an ingredient. The tofu she made was not only tender and smooth, but also flavorful and delicious! It was the favorite dish of the diners who frequented the store. Over time, people came to refer to her tofu as "Mapo Chan's Tofu". The dish was later improved and became a household name! Now, the dish has followed the Chinese across the ocean and taken root, becoming one of the favorite Chinese dishes for foreigners around the world!
Well, having said that, I believe that everyone has their own Top 5 Sichuan dishes in their mind, so has your favorite Sichuan dish made the list? Which dish is your favorite Sichuan dish again? I believe everyone has their own answer. No matter what, we are all people who love Sichuan cuisine, and our love for Sichuan cuisine will continue to continue. As a foodie, it's a blessing to have such a food as Sichuan cuisine in this world!
Sichuan cuisine is one of the eight major Chinese cuisines, seasonings mainly chili peppers, mace, peppercorns, and other heavy stimulation of the palate, a long history, and wonderful, come to stimulate their taste buds.
1, Chengdu people's favorite: Sichuan hot pot
Hot pot is the Chengdu people's favorite, Chengdu street restaurants are the most hot pot store, to the local people's homes, entertain you or hot pot. Come to Sichuan, do not eat butter hot pot is sorry for this hot and spicy land. Sichuan butter hot pot varieties, there are red pot, white pot, mandarin ducks pot; there are nourishing hot pot, fish head hot pot, mushroom hot pot, pork ribs hot pot, fat intestines hot pot, pickled fish hot pot; hot pot chicken, hot pot duck, hot pot rabbit and so on.
2, the wonders of Tianfu cuisine: husband and wife lung slices
Husband and wife lung slices is a flavorful dish known to everyone in Chengdu. Legend has it that in the 1930s, near Chengdu's Shao Cheng neighborhood, a man named Guo Zhaohua, along with his wife, made and sold slices of cold beef lung as a business. The couple operated the business themselves, traveling the streets and alleys, carrying baskets and selling them. Because of their operation of cold mixed lung slices of fine production, unique flavor, loved by the people. In order to distinguish the general lung slices stall store, people call them "husband and wife lung slices". Set up store after the operation, more elaborate on the ingredients, with beef, heart, tongue, belly, etc. to replace the initial single lung, the quality is improving. In order to maintain the original flavor of this dish, "husband and wife sliced lung" name has been used until now. Today, "husband and wife sliced lung" has become China's old, in Chengdu City, has a large restaurant, snack centers, restaurants, cooked food takeaway, restaurants and other business models, the oldest history of more than 50 years ago.
3, China's oldest: Ma Po Tofu
The authentic Ma Po Tofu, yellowish color, tofu tender white and shiny. Some people use eight words to describe this dish, such as "numb, spicy, hot, fresh, tender, fragrant, crispy and alive", which summarizes its characteristics. Nowadays, Ma Po Tofu has become the signature dish of Sichuan restaurants at home and abroad. It is said that all the peppercorns of Ma Po Tofu are very delicate, and the peppercorns from Hanyuan should be used to pay tribute to the imperial court, so that the hemp flavor is pure and refreshing.In the early 30's, the warlords cut off the territory, and the peppercorns of Hanyuan were running out, and the stores purchased the peppercorns at a high price from other counties, and also posted notices in the store door declaring that no good peppercorns are available, and that the Ma Po Tofu should rather stop than be sold. This business practice, become a peer story.
4, Chengdu star dish: two sister rabbit Ding
Two sister rabbit Ding is a star dish in Chengdu, which is most famous for rabbit Ding meat more bones less, without adding rabbit head. In the material to pay attention to the next "fine" word, choose the fat and tender rabbit meat and good spices, only use the Chengdu two tendons of sea pepper and Chao Tian pepper, and Hanyuan pepper, plus two sister's special method of rabbit ding spicy and appetizing, tender and sweet. 1990 December by the People's Government of Chengdu Municipality, named "Chengdu Famous Snacks". In December 1990, it was named by the Chengdu Municipal People's Government as "Chengdu's Famous Snacks". In addition, Er Sister's "Rabbit" series also includes five-spice marinated rabbit, red plate rabbit, spicy diced rabbit, as well as a wide range of cold dishes, such as red oil chicken, garlic puree and white meat, cold sliced lungs, and five-spice hoof tendons.
5, 500 years: nine feet of duck
Pengzhou City, nine feet of people have traditionally had the habit of breeding ducks, in 1986 by the Sichuan Province known as "the township of duck". As early as in the Ming Dynasty, Jiuzhi plate duck has been quite famous, is the local hospitality and banquets necessary dishes. Jiuzhi duck is divided into two kinds of dry duck and brined duck, and the workmanship is exquisite. After the live duck is slaughtered and de-feathered, it is repeatedly rinsed with local spring water to remove the blood and dirt. Dry ducks are impregnated with refined salt and spices, smoked and air-dried. Marinated ducks are dried in the sun, smoked with high-quality sawdust, and then marinated with a variety of spices such as star anise, fennel, peppercorns, ginger, tangerine peel, soy sauce, sugar, pepper, apples, rock sugar and other spices in a pot. Now the annual output reaches more than 3 million.
Shan pepper phoenix claw
Shan pepper phoenix claw with chili is yellow millet chili, and pickled pepper phoenix claw chili pepper is red pickled pepper, chili pepper is different coupled with the different production process, therefore, the taste is also completely different.
Inexpensive, both delicious and addictive, simply spicy unbeatable.
Old Sichuan Beef Jerky
Old Sichuan Beef Jerky unique ingredients, fine work, unique flavor, good quality, long aftertaste, is home, travel, gifts of the best. Jinjiao brand old Sichuan beef jerky, containing high protein, rich in nutrients; and the selection of materials, no plate head, no fat, and with cinnamon and other valuable Chinese herbs, supplemented by sugar and other five spices raw materials, after more than ten master craftsman workmanship made. After eating, it has the effect of dispelling wind, appetizer and spleen, removing dampness and protecting against cold, and it is beneficial to prolonging life after long-term consumption.
Sichuan bacon
In keeping the traditional curing of bacon on the basis of the latest formula for curing and soaking, and scientific methods with a variety of beneficial plant leaves in the Daba Mountains rotating smoked to reduce the harmful substances in the cured products, which greatly improves the health indicators of the old bacon. The bacon are made after about 40 days of smoking.
In the countryside, pine tree branches are used for smoking, and the surface of bacon is dark yellow.
Yibin yellow rice
Yibin Shunan Bamboo Sea yellow rice color crystal limpid yellow, rich aroma, taste fragrant and soft, its yellow and sweet, completely dependent on the long cooking and fermentation, so that the color of the glutinous rice from white to yellow, and at the same time more and more fragrant, which is also the biggest feature of the yellow rice - the original color of this flavor, the uniqueness of the package is the choice of ingredients, which is the most important. The uniqueness lies in the fact that the wrapper is chosen from the leaves of Liang Jiang, which are grown in the unique geographical location and climate of Shunan land, they are grown in the mountains and purely wild, the leaves are very thick, nutritious, and have a unique flavor, and the taste of steamed yellow poi is simply one of a kind.
Shekou Beef
Shekou Beef's tender, crispy, crunchy moderation, color, aroma, taste, shape, texture, ware deployment of ingenuity, or heavy and heavy mellow thick and heavy, or light and elegant see long, depending on the shape of the color of the people, the smell of the aroma of the nose, eat the popular; it is selected by the imam bath chanting after slaughtering the health of the live yellow cow's top quality meat as the main raw material, coupled with the Shekou's unique Hui secret spices, the food is very popular, and the food is very popular; it is selected from the Imam bath chanting after slaughtering of healthy live yellow cow's prime meat as the main raw material, plus the Shekou's unique Hui secret spices. According to the needs of different dishes in the salty, sweet, sour, numb, spicy, fragrant, fresh seven basic flavors to choose the best combination of flavors, after a variety of crafts and refined, quite a Hui ethnic characteristics, meat color, red, mellow aroma of the dregs, a long aftertaste, to become a wine, gifts to friends and family of the best products.