Prepare a Sichuan dish for the cooking competition.

First, the causes of Sichuan cuisine

As one of the four major cuisines in China, Sichuan cuisine plays an important role in the history of food culture in China. It has a wide range of raw materials, diverse seasonings, rich dishes and equal emphasis on freshness and alcohol. Known as "delicious, spicy and fragrant", it is well-known at home and abroad for its unique cooking methods and strong local flavor. It has become a bright pearl in the history of food culture in the Three Gorges area and even the Chinese nation.

Sichuan cuisine originated from Bashu in ancient China. Its formation and development went through four stages: from the Spring and Autumn Period to the embryonic stage of the Western Jin Dynasty, from the Sui and Tang Dynasties to the Five Dynasties, especially in the Qin and Han Dynasties, the "land of abundance" with rich products was further developed, spread to all parts of the country in the Song Dynasty, and then formed this delicacy in the late Qing Dynasty and the early Republic of China. After that, from the Revolution of 1911 to War of Resistance against Japanese Aggression, various cooking factions in China blended, which had a far-reaching impact on Sichuan cuisine and enriched it.

(A) unique conditions

Sichuan has been called "the land of abundance" since ancient times. The so-called "land of abundance" is characterized by good water, fertile soil and warm climate. These are all suitable for vegetable growth, and there are many varieties. There are many rivers in Sichuan, which are evergreen all the year round, and there are many and wide cooking materials, including crabs, turtles, fish and shrimp in the rivers and game in the mountains. There are all kinds of fresh vegetables and bamboo shoots all year round, as well as all kinds of fat and delicious livestock; There are also a wide variety of planting condiments and brewing condiments with excellent texture, such as Pixian douban, Yongchuan douchi, Fuling mustard tuber, Xufu (Yibin) odontopathy, Nanchong winter vegetables and so on. All these have become a good material basis for cooking all kinds of Sichuan dishes and their endless seasonings.

Far-reaching customs and habits

Sichuan people have a long-standing dietary custom of "respecting taste and being spicy". According to historical research, as early as 3 16 BC, when Qin unified the "six countries" and seized Shu, spicy spices such as ginger and pepper had become local specialties of Bashu. Lu Chunqiu Ben Wei Pian once recorded that "the beauty of harmony is Yang Pu's ginger"; There is also a description in Shu Du Fu that "konjac sauce is famous in Panyu Township"; "Huayang Guozhi Shuzhi" says: "Its old value is at the end, so it tastes good, and its virtue is there, so it smells good", which explains the reason why Shu people are "delicious and fragrant" from the perspective of yin and yang and five elements. This passage also shows that Bashu, located in Xiqiao, China (Shao Hao), likes to eat spicy food because of the infection and influence of climate and environment. However, the climate in Sichuan Basin is warm and humid. People living in this climate and natural environment, whether physically or in taste, will have a natural demand for spicy and fragrant food to stimulate the taste and absorb more nutrients beneficial to the body, so as to meet the needs of human metabolism and resist the invasion of diseases. Therefore, whether it is the original ginger, pepper, onion and leek in Bashu, or the garlic and pepper introduced later, they all have the effects of dispelling cold and dampness, inducing resuscitation and promoting blood circulation, avoiding pungent and detoxifying, dispelling cold and relieving exterior syndrome, and seasoning and activating yang. It is the dietotherapy function of these foods that meets the needs of Bashu people living in inland basins, so they are very popular.

There are many kinds of "two peppers" and "two peppers" products in "Land of Abundance". For example, Chili products include pickled peppers, (fish peppers), Chili noodles, spicy shells, knife-edge peppers, red oil peppers, Chili sauce, and various spicy douban. Zanthoxylum bungeanum products include Zanthoxylum bungeanum oil, Zanthoxylum bungeanum noodles and Zanthoxylum bungeanum. These two kinds of pepper products with different flavors provide a rich material basis for Sichuanese to "eat spicy food".

Second, the category of Sichuan cuisine

The eight major Chinese cuisines have their own strengths, but the fame of Sichuan cuisine is increasing day by day. Sichuan cuisine restaurant not only stands in major cities in China, but also travels across oceans and enjoys a good reputation abroad. The categories of Sichuan cuisine are mainly composed of exquisite banquet dishes, affordable three-steamed nine-button dishes, rich popular leisure dishes, unique home-cooked dishes and five series of more than 5,000 colorful folk snacks. The five series not only have their own characteristics, but also penetrate and cooperate with each other to form a complete system, which has wide adaptability to all walks of life and even foreign countries.

(1) Exquisite banquet dishes

The cooking is complicated and the craftsmanship is exquisite. The raw materials are generally delicacies and seasonal fresh vegetables, among which the more famous ones are garlic scallops, steamed bamboo chicken, wishful bamboo fungus, Zhangcha duck, diced Chili chicken and so on. It can be said that the variety is rich, the seasoning is fresh, the color and taste are equally important, the shape is charming and the style is spectacular.

(2) Three steamed vegetables with nine grains

This is a farmer's banquet with the most local flavor of Bashu, mainly based on local materials, with meat and vegetables, equal emphasis on soup and vegetables, and fine processing. It's plump and practical. Judging from the dishes of banquets in various places, most of them are mainly steamed and braised. Although there are pickled fish or spicy dishes such as fish and meat, most of them are "salty". Such as steamed pork, braised pork, steamed elbow, crispy meat, boiled meat, Dongpo meat, braised duck, braised chicken, braised pork and so on.

(3) Popular light meals

This dish can be described as spicy, which is different from other dishes. It is characterized by fast cooking speed, economy and variety of tastes, which can meet the needs of consumers at all levels. There are famous dishes with spicy flavor, such as kung pao chicken, white meat with garlic, boiled pork slices, Mapo tofu, and other delicacies without spicy flavor, such as crispy pork slices, braised assorted dishes, braised three delicacies, pocket tofu, crispy duck and so on.

home cooking

This kind of food is mainly based on seasonings commonly used at home, which is convenient, simple and easy to use. It is deeply loved by the public and can be cooked in restaurants and families. Many families in Bayu love to make pickled peppers or homemade douban, and cooking with it is naturally spicy, such as bean fish, home-made tofu, shredded pork with fish flavor, Sichuan-style pork, fried shredded pork, minced peas, cross-river tofu and so on.

(5) Folk snacks

There are many kinds of folk snacks in Bayu, which pay attention to originality, such as glutinous rice balls, wonton soup, Dandan Noodles, Deng Ying beef, husband and wife lung slices, spiced dried bean curd and so on, attracting many diners.

Second, the flavor characteristics of Sichuan cuisine

Sichuan cuisine pays attention to color, aroma, taste and shape, especially in taste, which is characterized by diverse taste types, exquisite changes, extensive materials and heavy taste.

The basic flavor types of Sichuan cuisine are hemp, spicy, sweet, salty, sour and bitter. On the basis of six basic fragrance types, it can be blended into a variety of compound fragrance types. In the cooking process of Sichuan cuisine, as long as we can make good use of primary and secondary, shade and dosage, select materials, cut materials and cook properly, we can make all kinds of delicious dishes with good color, fragrance and unique flavor.

There are dozens of compound flavors of Sichuan cuisine, mainly spicy, sour and spicy, fishy, salty and fresh, white oil, pepper and salt, homely and strange, among which spicy flavor is famous all over the world. The secret of Sichuan spicy flavor lies in the clever use of spices made of pepper, such as fried shredded pork with fish flavor in red pepper, because it is rich in capsaicin and has the special flavor of Sichuan kimchi, and when combined with ginger and onion, it will glow with fish flavor; Pixian watercress is used for home cooking fish fillets, because it will be slightly spicy and pure and delicious when it is slightly fried with fish fillets, mixed and boiled. To make beef with kung pao chicken and dried tangerine peel, you must use bright red dried pepper, because it tastes spicy. When cooked as the main ingredient, it has the characteristics of spicy but not strong and endless aftertaste. Fried chicken slices with red oil completely rely on Chili red oil, which ensures their red and bright color, slightly spicy and greasy; As for Mapo tofu, you need Pixian watercress and pepper, spicy, salty and tender. Because of this, the Sichuan style cooked by experts is refreshing and lasting, slightly spicy, spicy, spicy and salty.

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