It is better to go to Sichuan to learn Sichuan cuisine.

Sichuan cuisine Sichuan cuisine, learn Sichuan cuisine, go to Sichuan, authentic. During the Qin and Western Han Dynasties, Sichuan food culture had not yet developed regional characteristics: during the more than three hundred years from the Qin's destruction of Shu to the end of the Western Han Dynasty, due to the economic development of Shu after the first immigration, Chengdu's prosperity led to the abundance of products and the prosperity of the catering industry. This is what Yang Xiong said in "Ode to the Capital of Shu": "Tune the five flavors of husband, the combination of sweetness, peony soup, Jiangdong fish and abalone, Longxi cattle and sheep" and the banquet dish featuring rare wild birds and beasts "five meats and seven vegetables". From these few sentences, we can infer that classical Sichuan cuisine has begun to take shape in the late Western Han Dynasty, and the spirit of the Central Plains cooking culture - "five-flavor harmony" has become the keynote of the diet of at least the upper class in Sichuan; and then "Jiangdong Fish and Baobao" , Longxi cattle and sheep” shows that Sichuan cooking raw materials are not simply selected locally, but obtained from the lower reaches of the Yangtze River and the west of the Qinling Mountains through water and land transportation. However, we should note that the above description implies that during this period at least the diet of the upper class did not have regional characteristics. If there were, it was the pre-Warring States "Yizhou deer (evil deer)" inherited by the lower class people mentioned in the previous section. Committee)" Such unhygienic and uncivilized habits. Before this, it can be inferred from the "Wenjun Danglong" recorded in "Historical Records" that the catering industry in Shu had also appeared. Generally speaking, just as Sichuan rarely showed the legacy of ancient Shu culture after the Qin and Han dynasties, the food culture of Sichuan during this period was basically completely assimilated by the advanced culture of the Qin and Han dynasties and had not yet formed its own regional characteristics.

Sichuan cuisine, as one of the eight major cuisines in China, uses a wide range of materials, varied seasonings, and diverse dishes. It emphasizes both fresh and mellow flavors. It is famous for its good use of spicy seasonings, unique cooking methods and rich flavor. The local flavor integrates the characteristics of the southeast, northwest, and draws on the strengths of many people. It is good at absorbing and innovating, and is well-known at home and abroad.

Sichuan cuisine emerged in the late Qing Dynasty and the Anti-Japanese War. It is mainly home-cooked dishes and mostly uses daily flavors. Its characteristic is that the red flavor pays attention to numbness, spicy and fragrant, while the white flavor still has a little salty and fresh taste. Mildly spicy. Representative dishes include fish-flavored shredded pork, Kung Pao chicken, couple's lung slices, Mapo tofu, twice-cooked pork, Dongpo pork elbow, etc.

Promoting Sichuan cuisine

As a part of Shu culture, Sichuan cuisine culture has a long history and a long history. Inheriting and promoting Sichuan cuisine culture is an unshirkable responsibility for every Sichuan person.

In February 2010, Chengdu was approved to join the UNESCO Creative Cities Network and was awarded the honor of "City of Gastronomy". This is the world's affirmation of Sichuan cuisine culture, and it is of great significance to the inheritance of Sichuan cuisine culture, the improvement of Sichuan cuisine cooking technology, and the development of Sichuan cuisine catering industry.

In July 2010, national treasure-level Sichuan cuisine master Fu Zuming visited the Tencent Dacheng Education Interview Room and introduced the history of Sichuan cuisine, the characteristics of Sichuan cuisine, the practice of Sichuan cuisine, the development of Sichuan cuisine and the inheritance of Sichuan cuisine. The younger generation has a relatively comprehensive understanding of Sichuan cuisine culture.

In July 2012, "Promoting a Food City: Re-discussing Sichuan Cuisine Culture" was hosted by the Sichuan Folklore Society and the 9th China International Food Tourism Festival Organizing Committee Office, and hosted by the Chengdu Food City Promotion Association Seminar" was held in Shuangliu County, Chengdu. Representatives from business, government, and academia reached a consensus on promoting the construction of a "city of food", inheriting Sichuan cuisine culture, and promoting the progress and development of Sichuan cuisine culture.

In September 2012, the "Chengdu Million Employees Skills Competition and the 9th Cooking Technology Competition" sponsored by the Chengdu Municipal People's Government and Chengdu Culinary Association and hosted by Chengdu New Oriental Cooking School was grandly held in Chengdu Jinniu , thousands of Sichuan chef elites participated in the 9th Cooking Technology Competition. Through the competition, Sichuan cuisine culture has been promoted and the level of cooking technology in the industry has been improved to promote the development of the cooking industry and adapt to the needs of the catering market.

In September 2012, the 9th China International Cuisine was hosted by the China Council for the Promotion of International Trade and the Sichuan Provincial People's Government, and hosted by the Ministry of Commerce, the National Tourism Administration, the Sichuan Provincial Department of Commerce, and the Chengdu Municipal People's Government. The Tourism Festival was held at the Chengdu International Intangible Cultural Heritage Expo Park. With the theme of "Taste of Sichuan, Spicy World", the 9th China International Food Tourism Festival promotes Sichuan food culture, promotes industrial development, extends the industrial chain, expands international influence, and builds a gourmet capital.

From the end of the Warring States Period to the end of the Southern Song Dynasty, Sichuan Province experienced three large-scale immigrants.

The first immigration was the Qin immigrants to the Shu area after the Qin Dynasty destroyed Shu, and the nobles from the six countries moved to settle in Sichuan after Qin Shihuang unified China; the second immigration was during the turmoil at the end of the Eastern Han Dynasty, first by Liu Yan, and then by the Central Plains aristocrats led by Liu Bei. Entering Sichuan; the third immigration was during the turmoil in the late Tang Dynasty, when Sichuan accepted a large number of Central Plains families who took refuge. The three immigrants all have the same characteristics. The high cultural level of the immigrants brought the advanced culture of the Central Plains region into Sichuan, thus promoting the progress and prosperity of Sichuan culture. As an important aspect of culture, food has also been reflect.

Its origin is the ancient Shu Kingdom. According to the Records of the State of Huayang, the country of Ba "plants grains in the soil, has six domestic animals", and produces fish salt and tea honey; the country of Shu has "the mountains and forests are full of fish, and the gardens are filled with fruits and melons, which have been ripe for four generations, and they are endless." . At that time, the condiments of Shu included brine, rock salt, Sichuan pepper, and "Yangpu ginger". Among the cultural relics unearthed from the cemetery during the Warring States Period, there are various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen.