Sichuan-style pot-stewed dishes have been recognized by the masses since their formation, which is beyond the reach of other cooking methods.
Advantages and after thousands of years, enduring. Pot-stewed vegetables are not a single cooking method, but a combination of cooking (heating) and seasoning. Because the requirements of braised dishes are better than other hot dishes, they are warmly sought after by many friends, especially some housewives who can't cook. His characteristics are very obvious.
Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Pot-stewed vegetables are divided into 9 series, namely, red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series and cold salad series.
It can be eaten after pickling, drying, stewing or marinating, knife processing and simple packaging. Its characteristics are dry fragrance, crisp, smooth, non-soup, non-greasy, bright color, convenient to eat and carry, and deeply loved by people.
China pot-stewed vegetables have a long history, a wide variety and different flavors, and are constantly surpassing and developing in its unique form. They have great influence in Guangdong cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and can be seen everywhere in cities, villages, restaurants and streets.
The initial formation of pot-stewed vegetables has gone through the historical stage from the reign of Qin Wanghui in Bashu (22 BC1) to the Ming Dynasty, which lasted about 1000 years. surname
Li Bing, the magistrate of Shu County, led more than 10,000 migrant workers to build Dujiangyan Water Conservancy Project, and sent people to "cross Guangdu Salt Well" to produce the earliest well salt in Sichuan. The Records of Huayang Country written by Changqu in the Western Jin Dynasty recorded that the dietary customs at that time were "respecting taste, fresh fragrance, spicy", "fish salt, tea honey and pickled pepper". It can be seen that people have learned to make brine with rock salt and pepper.
By the Western Han Dynasty, due to the extensive exploitation and use of well salt, the Sichuan people's eating habit of "respecting taste and being spicy" had been formed. Zuo Si, a man from the Western Han Dynasty, recorded in Shu Du Fu that "regulating five flavors", the sum of sweetness and sweetness, ..., five meats and seven dishes, and those who are tired of smelling them can nourish the mind and nourish the blood without doing their best ",while regulating the husband's five flavors is about the seasoning method of halogen. "Shudu" is the "Golden City and Stone Country" written in it, and it is also the central area. Both beautiful and respectful, the real name is Chengdu. "At that time, the production had been greatly enriched and the economy developed rapidly, which was also the source of the name" Chengdu ""Can Cong Lei Zu, reeling brocade; Du Yu, fishing and hunting cuckoos. Get together in one year, become a city in two years, and become Chengdu in three years. "
After the preparation of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties, Lu Chuan took a big step in the Tang Dynasty. In order to find inspiration for poetry, poets in the Tang Dynasty like to drink when writing poems. All the drinking in the court is related to wine. And drinking is indispensable for food. This promoted the further development of Sichuan-style pot-stewed dishes.
In Ming Dynasty, people's dietary customs were mainly health preservation and diet. In particular, the publication of "Drinking Dietotherapy" and "Compendium of Materia Medica" in the Ming Dynasty promoted the attention of people in the ruling and opposition circles to dietotherapy. Because some recorded medicinal materials can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning, most of them are used as seasonings for stewed vegetables.