Problem description:
When I went to eat Sichuan food yesterday, I suddenly had a question: Pepper was introduced to China in the late Ming Dynasty, so there was no pepper in China before the Ming Dynasty? It shows that the history of Sichuan cuisine and Hunan cuisine is not long. What did people eat in these places before the Ming Dynasty? What if there is no pepper? Use garlic instead? Why is it so spicy now?
Analysis:
Sichuan cuisine is the general name of Sichuan cuisine and one of the eight major cuisines in China. It originated in ancient Bashu and was formed in the Han and Jin Dynasties. During the Sui, Tang and Five Dynasties, Sichuan cuisine developed greatly. In the Song Dynasty, Sichuan cuisine crossed the Bashu border, entered Kyoto, and became famous in China. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with Chili, which further carried forward the early seasoning tradition of "respecting taste" and "spicy and delicious". At the same time, a large number of foreign officials took the lead in bringing chefs to Sichuan, bringing famous food and food styles from all over the country. Sichuan cuisine absorbed the advantages of famous chefs from north and south.
After more than 2,000 years of refining, there are more than 4,000 varieties of Sichuan cuisine, including 1000 kinds of dishes commonly used in banquets and restaurants and more than 300 kinds of delicacies. Its characteristics can be summarized as follows: extensive materials, fine selection of materials, fine cutting and matching, exquisite cooking and diverse tastes. In particular, the flavor is rich and wide, which can be described as endless changes. There is a saying that "every dish is delicious." Sichuan cuisine pays attention to seasoning, using less single flavor and more compound flavor. Commonly used flavor types are salty, fresh and slightly spicy, such as home-cooked flavor, salty, sweet, sour, spicy, fragrant, fresh fish flavor, exotic flavor, and different levels and styles of flavor types such as red oil flavor, sesame flavor, sour flavor, paste spicy flavor, skin-saving flavor, pepper sesame flavor, and pepper and salt flavor. Sichuan cuisine is famous for its spicy taste, but it does not overwhelm other tastes with spicy taste. As far as the word "Xiang" is concerned, it has the flavor of sauce, spiced, sweet, smelly, smoky, salty, litchi, sweet and sour, ginger, garlic and mustard. Anyone who has tasted the banquet of Sichuan cuisine will strongly feel that the taste of Sichuan cuisine is changeable, cleverly coordinated and complement each other.
Sichuan cuisine is widely adaptable to people from all walks of life and places. It forms its own style system with high-class banquet, ordinary banquet, ordinary meal, home-cooked flavor and folk snacks, with unique flavor and appealing to both refined and popular tastes. The traditional dishes in the senior banquet of Sichuan cuisine include bear's paw, home-cooked sea cucumber, dried fish wings, duck with cordyceps sinensis, steamed sauce dumplings and so on. Craft dishes include panda playing with bamboo, triumphant, tulle full moon, landscape lotus and so on. Ordinary banquets, such as the "three steamed and nine buckled" dishes in urban and rural areas, are all made from local materials, which are rich and delicious, with both meat and vegetables, and both soup and vegetables. The dishes are usually mainly steamed vegetables, such as steamed elbow, steamed meat, sweet boiled white, braised assorted dishes, etc., which are simple and affordable. As for kung pao chicken, which is very popular in restaurants all over the world, shredded pork with fish flavor, boiled beef, Mapo tofu and konjac roast duck all have the characteristics of fast cooking speed, economy and convenience. However, home-cooked dishes, such as Sichuan-style pork, Lian Guo Tang, beef omasum hotpot and river tofu, have become common dishes in restaurants and families because of their convenient materials and simple operation. There are also some folk snacks in Sichuan cuisine, such as husband and wife lung slices, Dengying beef, steamed buns and spiced dried bean curd, which have a strong local flavor and add a lot of color to Sichuan cuisine.
Sichuan is also known as the land of abundance. Although pepper was introduced in the late Ming and early Qing Dynasties, it has already become one of the famous dishes in China because of its rich products and surrounded by mountains and rivers.
Features: It is famous for its strong flavor, wide flavor, strong flavor and strong flavor.
Famous dishes: kung pao chicken, Yipin Bear's paw, shredded pork with fish flavor, shark's fin braised in brown sauce.