Sichuan cuisine is represented by two local cuisines, Chengdu and Chongqing, with exquisite materials, unified specifications, distinct levels and clear coordination. As one of the eight Chinese cuisines [1], Sichuan cuisine plays an important role in the history of China cuisine. Wide range of materials, changeable seasonings, diverse dishes and equal emphasis on fresh alcohol. It is famous for making good use of spicy food. With its unique cooking method and strong local flavor, it combines the characteristics of southeast and northwest, and enjoys a good reputation at home and abroad. Its representative dishes are: kung pao chicken, dry-roasted fish, Sichuan-style pork, Mapo tofu, husband and wife's lung slices, Zhangcha duck, dry-fried shredded beef, exotic chicken pieces, Deng Ying beef, fish-flavored shredded pork, sweet and sour pork ribs, boiled beef, crispy rice slices, salted boiled shredded pork, chicken seedlings, sweet and sour tenderloin, Dongpo elbow, spicy chicken and so on. Make the mainland sensitive. Origin of Sichuan cuisine: During the Song Dynasty, classical Sichuan cuisine became an independent national cuisine: Sichuan continued to maintain economic and cultural prosperity in the Song Dynasty. During the Northern Song Dynasty, banquets in Chengdu were very popular. During the reign of Renzong in the Northern Song Dynasty, Song Qi learned about Chengdu, and there were more colorful banquets. Song Qi was the first person to introduce Sichuan's exotic local products and some cooking skills to the outside of Sichuan in detail. Later, Su Shi was the first to creatively carry forward Sichuan cuisine to the Central Plains, Jiangnan and Lingnan areas. We can learn about Su Shi's cooking practice from many poems and songs and notes of Song people. Amateur cooking lover, Lu You, a native of Zhejiang, has been an official in Sichuan for a long time and has a strong interest in Sichuan cuisine. Tang 'an's glutinous rice, Xinjin's leek, Pengshan's roasted turtle, Chengdu's steamed chicken and Xindu's vegetables all left an unforgettable impression on him, and he still remembers it after leaving Shu for many years. In his later years, he sang an emotional poem "Returning the Taste of Wu" in the drama "Food" (Note 44). The poem "After-dinner Play" says: "Buy bones at the East Gate and add some orange sauce. Steamed chicken is the most famous, and beauty is not counted. " "Bo" means "pig" and "Bo Gu" means pork chop. The ribs are cooked or dipped in a sour sauce mixed with spices, such as orange sauce. In addition, the poem also praised Sichuan leeks, zongzi, turtle soup and other foods. There are more than 50 poems about Sichuan cuisine in Lu You's "Jian Nan Poetry Draft". His works let us observe the wonderful Sichuan folk food from another angle. One of the great achievements of Sichuan cuisine in the Song Dynasty was that its cooking began to be delivered abroad, so that overseas Sichuanese and ordinary people who were not Sichuanese could eat local flavor food in special restaurants. This is the first time that Sichuan cuisine has become an independent cooking system. This is the so-called "Chuanmi" in the Northern Song Dynasty. These Sichuan restaurants mainly sell "noodles with meat, large noodles with meat, large and small dishes with meat, fried meat with meat, mixed fried events and rice." In the Southern Song Dynasty, "Sichuan rice divides tea". From the contents of the above two books, we can find that Sichuan cuisine is mainly aimed at the public diet, especially pasta, which is the main component of noodles, with some instant meat. Today's noodles in Shanghai and Hangzhou are probably the remains of Sichuan rice noodles, because we can't find the second place in Tokyo Dream, according to the capital Jisheng. In fact, the Southern Restaurant and Sichuan Rice Tea after Du Nan became synonymous with noodle restaurants, so the noodles of Kaifeng Sichuan Hotel in the Northern Song Dynasty are likely to become the fixed Jiangnan noodles after Du Nan 150 years. We know that modern noodles are very different from modern Sichuan noodles. We don't know the specific seasoning characteristics of these chefs now, and we haven't found their spicy characteristics. From the explanation of Meng Lianglu, we know that Sichuan rice appeared because in the Northern Song Dynasty, in order to take care of the tastes of the literati living in Bianjing, "it is said that the north is not convenient to eat." One hundred and fifty years later in Du Nan, these Sichuan restaurants opened in Lin 'an with Du Nan have "no distinction between north and south", which shows that these Sichuan-style pasta dishes are quite different from those cooked in the Central Plains. In other words, it was not until the Northern Song Dynasty that Sichuan cuisine became an influential cuisine in China. We can conclude that the classical Sichuan cuisine began at the end of the Eastern Han Dynasty at the turn of Wei and Jin Dynasties and reached its peak in the Northern Song Dynasty. It took nearly a thousand years to finalize the draft. This is only part of it. Want to know more details can go to encyclopedia ~/view/9899.htm? Fr=ala0_ 1_ 1 I hope I can help you!