Rongcheng is primitive and charming.
Chengdu has a humid climate and rich products. For most of the history, Chengdu people lived a leisurely life and admired food. Under this condition, some original and attractive dishes or snacks have appeared in Chengdu.
For example: Mapo tofu
In the 11th year of Xianfeng in Qing Dynasty (186 1), a man named Chen Chunfu rented three pavements in Heba Street, north of Chengdu, and opened Chen's restaurant, which was very close to Laowanfu Bridge. This bridge is the main road from Chengdu to Dongzikou, Chongyi Bridge and Xinfan. At that time, most of the edible vegetable oil and rice in Chengdu came from nearby counties and towns such as Xinfan. So the Chen family restaurant has become the most moderate place for these feet to rest and eat. Chen's restaurant only has side dishes, but there is a tofu shop next to it. The tofu is tender and soft. This tofu shop sends some tofu to the restaurant for display every day.
Chen's restaurant has seasonings such as onions, garlic sprouts and Chili noodles. Vendors often peddle fresh pork or beef along the street and stop in front of restaurants to wait for customers. So people who come here to eat can cut a few pieces of meat at will to cook. Also, there is a lot of oil in the oil basket when the oil tanker enters Chengdu. You can scoop a few spoonfuls at will and give them to the shopkeeper for processing tofu dishes. The proprietress of the hotel treats the guests warmly and knows that people like hemp, spicy and spicy, so she makes hemp, spicy and spicy tofu dishes. Named "Mapo Tofu" because of its pockmarked surface, it has gradually become famous.
"Mapo Tofu" has five characteristics: hemp, spicy, spicy, crisp and soft. In modern times, it has become a famous dish in Chengdu. "Hundred Poems on Bamboo Branches in Jincheng" says: "Mapo Chen Shangming, tofu tastes best when baked. The curtain on Wanfu Bridge is moving, and Mr. He Chuchun is drunk. " After the founding of New China, "Mapo Tofu" has become one of the most popular Chengdu dishes, and it has gone abroad and is deeply loved by foreigners.
Example: Stone Pot Triangle Peak
Chengdu's new Sichuan cuisine "Stone Pot Triangle Peak" takes the extremely spicy green millet and seafood "Triangle Peak" which Chengdu people like very much as raw materials, and selects high-temperature resistant and heat-insulating stone pots as cooking utensils to cook dishes. When the food was served, the stone pot was still bubbling, and when the meal was almost finished, the soup was still warm. The soup is complex in flavor, rich and fragrant, the fish is extremely fresh and tender, and the potato powder is smooth in the mouth and will not rot after long cooking.
This dish was created in 2006. At that time, Chengdu Sichuan cuisine restaurant had dishes with dried peppers and red and fresh peppers as seasoning, but there were no dishes with all-green fresh peppers as seasoning, so the chef of the restaurant decided to take this as a breakthrough to explore and innovate. The creative team tried their best to search almost all the vegetable markets in Chengdu, and finally found a few small green peppers mixed with red peppers in front of a stall selling peppers-Xiaomi Spicy, which is 0/0 times hotter than ordinary peppers, and Chengdu people who like peppers are not commonly used, so it is rare in the market. So, the chef found the inspiration of innovation, tried to use this green millet pepper as seasoning to cook, and finally launched the "Stone Pot Triangle Peak" which was popular in Chengdu. Nowadays, "Stone Pot Triangle Peak" has become one of the representative dishes of Sichuan cuisine in New Chengdu, and is deeply loved by consumers all over the country.
Tolerance-tolerance is great.
Cooking has no boundaries. Chengdu Sichuan cuisine has been actively absorbing excellent cooking elements beneficial to its own development in various regions, especially the unique high-quality cooking materials in various regions. For example, since the 1990s, "Sichuan cuisine, Cantonese cuisine" and "Sichuan cuisine and seafood" have been popular all over the country, and boiled fish and spicy crab have become popular dishes in many restaurants in Chengdu. In addition, steamed lobster with garlic, braised ostrich meat, boiled salmon, herring soaked in mountain pepper, roasted king crab, dry-baked flounder, braised saury, steamed scallop, and pocket coconut stewed chicken are all fashionable foods suitable for Chengdu people's tastes, which combine Chinese and western styles and are ingenious. In fact, throughout the development history of Sichuan cuisine in Chengdu, there are many important examples of successfully absorbing foreign cooking materials.
For example: the application of pepper in Chengdu Sichuan cuisine
Zanthoxylum bungeanum, also known as pepper, sea pepper, Qin pepper and so on. It originated in Central and South America and was originally the most important condiment for Indians. It was spread to Europe by the Spanish at the end of15th century. At the end of 16, pepper was introduced and cultivated as an ornamental flower by Chinese people, and no one has eaten it so far.
During the period from Chizhi to Jiaqing in Qing Dynasty (1796— 1820), there were records of peppers in many county records in Sichuan, as well as in Zhouzhi Lizhi in Hanzhou and Zizhou. During the Guangxu period of the Qing Dynasty (1875- 1908), peppers were widely eaten in Sichuan. Zeng Yi's classic Sichuan dishes, such as spicy douban, lobster sauce, fermented bean curd and kimchi, all recorded the consumption of peppers. After Guangxu, peppers were more widely planted in rural areas of Sichuan, and the varieties were relatively complete, and the use of peppers in Sichuan cuisine also increased.
According to Fu Chongyi's Survey of Chengdu in the late Qing Dynasty, there were 1328 kinds of dishes in Chengdu at that time, and pepper has become one of the important condiments in Sichuan cuisine. Chengdu Sichuan cuisine is not only a simple "spicy" flavor. In modern Sichuan cuisine in Chengdu, peppers are used together or alone with other spicy seasonings, including dried peppers (with dried peppers), crisp peppers (with spicy shells), oil peppers (with red oil), sour peppers (with pickled peppers), green peppers (with fresh green peppers), red peppers (with mustard), hot peppers (with pepper) and fragrant peppers (with onions, ginger and garlic)