Inheriting the context of the land of abundance for thousands of years, nourished by Minjiang River in Wan Li, it is the ancient king capital of Shu with a history of 3,000 years and the bright pearl of the land of abundance. Oil, salt, rice, sauce, vinegar, tea, piano, chess, books, paintings, poems and hops.
For thousands of years, Sichuan cuisine has nourished the industrious Bashu people with its flavor and charm. Lu You, a famous poet in the Southern Song Dynasty, once regretted leaving Sichuan, and Du Fu even warned the world "never to enter Sichuan" because of the richness of Bashu cuisine. The famous dish Cui Zhi Chicken Tofu pudding, "Tofu pudding doesn't use beans, but you can't see chicken when you eat chicken", has been highly praised by many foreign friends.
Sichuanese taste life leisurely with the tip of their tongue, feel the warmth and coldness of the world with their stomachs, and write a happy life in the kitchen. You can't stop coming in this "food capital".
A cooking technique with one ingredient, two tastes and various customs perfectly presents the diversified cooking and colorful tastes of Sichuan cuisine, which makes you particularly addicted.
Sichuan cuisine is one of the most distinctive and charming cuisines in China catering family, and it is also the one with the highest influence, appeal and market share among the eight major cuisines. No matter where you go to the ends of the earth, where there is smoke, you can taste its delicacy.
Sichuan cuisine, Sichuan wine, Sichuan tea and Sichuan opera are all important parts of Sichuan culture, among which Sichuan cuisine is the biggest highlight. Although Sichuan cuisine is famous and has a high market share, it is like a rolling river rushing in all directions, but if it develops too fast, it will be full of mud and sand.
Sichuan cuisine has a variety of tastes, not only spicy, but also complicated. Sichuan cuisine often uses a lot of spices and accessories to fully dress up the main ingredients, and sometimes even submerges the main ingredients, but it does not distinguish between primary and secondary. Smell the food before you look at it. These Sichuan dishes are all won by seasoning and seasoning. On the other hand, Cantonese cuisine is different. It is based on the original flavor of the main ingredients. Although Cantonese cuisine also has a variety of condiments, it is fragrant and elegant, and does not inhibit the original flavor.