Sichuan cuisine originated in the ancient countries of Ba and Shu in China. It has gone through the Spring and Autumn to the two Jin dynasties of the embryonic period, the Sui and Tang dynasties to the five greater development, the two Song dynasty out of Sichuan to spread to all parts of the country, to the end of the Qing dynasty and the beginning of the formation of the cuisine of four stages. Subsequently, from the Xinhai Revolution to the anti-Japanese, Chinese cooking schools mingled, making Sichuan cuisine more rich. The development of Sichuan food culture relies on the unique natural conditions. Since ancient times, Sichuan has enjoyed the reputation of "the land of heaven".
The territory of the rivers and the evergreen seasons, cooking raw materials are abundant: both the mountainous regions of the mountain treasures and wild game, but also the river fish, shrimp, crab and turtle; both the fat and tender taste of various types of livestock, but also a variety of fresh vegetables and bamboo shoots and fungi; and a wide variety of good quality brewing seasonings and planting seasonings, such as Zigong salt, Neijiang sugar, Langzhong Bao'ning vinegar, Deyang soy sauce, Pixian bean petals, Maowen pepper, Yongchuan black beans, Fulvia Yongchuan tempeh, Fuling mustard greens, Xufu sprouts, Nanchong winter vegetables, Xinfeng pickles, Chengdu region, such as chili peppers, etc., all for the cooking of various Sichuan dishes provide a good material basis. In addition, Sichuan wine and tea, varieties of excellent quality, the development of Sichuan food culture also has a certain role in promoting.
The development of Sichuan food culture also depends on people's customs. According to historians, the ancient people of Sichuan have long been "still flavor", "good spicy" dietary practices. Noble and powerful families marrying a good time, hospitality and friends, are not big "kitchen meals", "wild feast", "hunting feast", "boat feast", "swim feast", "boat", "boat", "boat", "boat", "boat", "boat", "boat", "boat", "boat", "boat". The "feast" and other feasts with a variety of names. To the Qing Dynasty, civil marriage and funeral birthday celebrations, also commonly organized "family banquets", "field seats", "on the horse feast" "off the horse banquet
In addition, the development of Sichuan food culture not only relies on its rich natural conditions and traditional customs, but also benefit from good at widely absorbing foreign experience. Whether it is the court, government, ethnic, folk cuisine, or the dishes of sectarian temples, it is all absorbed and digested, take the essence, enrich themselves. Qin destroyed Bashu, "at every turn" into the rich and powerful, brought in the food customs of the Central Plains. Subsequent dynasties ruled Shu outsiders, but also their dietary habits and famous writing cuisine into Sichuan.
Especially in the Qing Dynasty, more foreigners entered Sichuan. These people from abroad into Sichuan, both brought into their original eating habits, and gradually assimilated by the traditional dietary practices of Sichuan. In this case, Sichuan cuisine to accelerate the absorption of the long, the implementation of the "South Sichuan flavor", "North Sichuan cooking", inheriting and carrying forward the tradition, and constantly improve and enhance the formation of a unique flavor, with a broad base of the masses of the Sichuan cuisine. As we all know, Sichuan people like to eat hot pot, and their love of spicy is famous in the country. Hot hot pot, rich food, constructed in Sichuan food culture in a beautiful oddball. Sichuan is a basin, which is easily associated with the hot pot. Hot pot is a small basin, Sichuan is a large basin.
But all the people who have been to Sichuan know that the climate in Sichuan is hot and dry in summer, cold and wet in winter. Eating hot pot in the cold winter, not only can protect the cold, but also can prevent arthritis, rheumatism and other diseases. The chili peppers, mace, sanlai and star anise in the hot pot not only open up the stomach, but also help to cure diseases. This is also the reason why there are so many chili peppers in Sichuan cuisine. Hunan's hot and sour, Shaanxi's salty and spicy, Guizhou's spicy is very different. There is no lack of spicy eaters in other places, but when you look into their intentions, there is not much correlation with this damp and cold climate. Hot pot is a hodgepodge of all-inclusive, in the Chinese food culture set a great precedent.
Meat, poultry, eggs, all kinds of vegetables, all can be used to "hot" can be used as hot pot materials. So the Sichuan people called eating hot pot called "soup hot pot". It can really be called large and complete, color and flavor. Shu culture is beautiful and profound, expressed in the hot pot and food culture, there are some "small bridge and flowing water" implication. The decoration and packaging of Chengdu hotpot restaurants are simple and elegant, while the soup and food preparation are more detailed and small. In Chengdu, hot pot is called "hot pot landscape", which is also related to this cultural difference. And in the store name selection, also fully demonstrates the characteristics of Shu culture, "Imperial City mom", "Furong Guo", "Lion House" and so on let a person can perceive a spot.
Chengdu's hot pot culture from Chongqing, but more than Chongqing hot pot to fragrant and fresh, and spicy flavor is also very moderate, Sichuan people for spicy more heart virtue, pay attention to the outside just soft, spicy just not pressure soft, soft is fragrant and not suppress just, the so-called just soft and heavy, just soft, both spicy and fragrant, spicy, spicy, spicy, and there is also a numbness, a mixture of three flavors with a long aftertaste, combined with the copper pot slow cooking, this is the early "Chengdu" hot pot culture. This is Chengdu's early "spicy hot".
As the saying goes: food in Sichuan, flavor in Chengdu. Chengdu is the capital of Sichuan, but also the center of Sichuan food culture, food is the world of our countrymen, and Sichuan cuisine represents the taste of people in southwest China, so this is precisely the Sichuan cuisine can be listed as one of the "four major cuisines" of our country. Speaking of Chengdu's Sichuan cuisine, has long been renowned, the Western Jin Dynasty writer Zuo Si in the "Shu Du Fu" once mentioned the Chengdu Sichuan cuisine that makes people "drool straight down three thousand feet" of the delicious color, successive generations of writers and writers have also praised the Chengdu's Sichuan cuisine, so now there are dishes in the Sichuan cuisine dishes named after the writers.
In short, Sichuan cuisine is a long history, local flavor is extremely strong cuisine. It has rich varieties, varied flavors and strong adaptability, and enjoys the reputation of "one dish, one frame, one hundred dishes, one hundred flavors", and wins the favor of people at home and abroad with its unique style of taste and beauty. Many people issued "food in China, taste in Sichuan" exclamation. The continuous development of Sichuan cuisine has also enriched the connotation of Sichuan food culture.