Sichuan's famous cold dishes include husband and wife lung slices, cold broken ears, Sichuan saute spicy chicken, saliva chicken, green pepper preserved eggs and so on. Sichuan cold dishes have many flavors, such as red oil, ginger, pepper, garlic paste, spicy and so on. There are three flavors in the process of making Sichuan cuisine: drenching flavor juice, mixing flavor juice and pouring flavor juice.
Husband and wife lung slice is a famous Sichuan cold dish at home and abroad, and it was also rated as an appetizer in 20 17. Cold-mixed auricularia auricula roots are made from fresh auricularia auricula roots. Cold black fungus root is a southwest folk dish with strong local characteristics. The more you chew, the more fragrant it is.
The origin of Sichuan name
The pre-Qin period was the land of Bashu. During the Xianping period in northern Song Zhenzong, Xia Chuan Road in the present Sichuan Basin was divided into Yizhou Road, Zizhou Road, Lizhou Road and Kuizhou Road, collectively referred to as Xia Chuan No.4 Road or Sichuan Road, and later referred to as Sichuan, hence the name of Sichuan.
Human civilization began in Sichuan 25,000 years ago. In the late Neolithic period, a highly developed ancient Shu civilization was formed, represented by Baodun culture, Sanxingdui site and Jinsha site. Ancient Shu civilization, Huaxia civilization and Liangzhu civilization are called the three ancient civilizations in China.
In summer, it is Baipudi. According to Huayang National Records, Yuegang County (now Huili County, Sichuan Province) is a settlement of Pu people, and there are Pu people's tombs. During the Shang and Zhou Dynasties, Sichuan established the Shu State centered on the ancient Shu State, so Sichuan was called Shu in ancient times.
Reference to the above content: Baidu Encyclopedia-Sichuan