Since Chongqing was established as a municipality directly under the Central Government, many people have called for Chongqing cuisine to become the ninth largest cuisine in China. In this regard, Master Zhang Zhengxiong, a master in the culinary field, thinks that this is not practical, because there are four important conditions at the very least to become a cuisine, as mentioned above. Although Chongqing cuisine has basically met these conditions, according to the personality of Chongqing people, it is not necessary to become a cuisine. The reason why Chongqing cuisine can achieve today's honor is closely related to the Sichuan cuisine for thousands of years and the edification in this big environment, and it is inseparable from the long-term care of the famous Sichuan cuisine and the close exchanges and interactions between the ancestors of Chengdu and Chongqing chefs for many years. Secondly, Chongqing people are the most loyal and magnanimous people, and they never pay attention to the appellation. As long as the food we cook is delicious and the people all over the country like it, as long as we mention Chongqing food, we will know that it is very good in Sichuan food. In addition, Chongqing people still believe in the concept that they belong to the same family, and their children will leave home to live alone when they grow up, but no matter how far they are from home and how successful they are in their careers, they will never change their surnames. This is why we now call Chongqing-style Sichuan cuisine.
Of course, Chongqing cuisine will also suffer some unfair treatment due to the reputation of Sichuan cuisine. For example, in the 214 China Food Festival, the top ten pasta dishes in China were named, among which Dandan Noodles, Sichuan, Dandan Noodles, who was obviously a catering enterprise in Chongqing, was admired by others. In addition, boiled fish, pepper chicken, spicy chicken, pickled fish, greedy frog, Mao Xuewang and so on were obviously created by Chongqing chefs. Even the earth knows that Chongqing beef omasum hotpot has been turned into Sichuan hotpot by some arrogant people. In fact, smart Chengdu hotpot enterprises know in their hearts that Chongqing hotpot is authentic, and many hotpot restaurants in Chengdu still carry the signboard of Chongqing hotpot, because the objective forever exists regardless of people's will. CCTV filmed a feature film about Chongqing noodles (hey. Noodles) and a feature film (China on the tip of the tongue). Chongqing Hot Pot, Chongqing Noodles and Chongqing Jianghu Cuisine, three city business cards representing Chongqing cuisine, will still be spread all over the country and the world. What I want to call is not important. What matters is the personality and characteristics of Chongqing cuisine.
? In fact, many cooking colleagues in Chongqing and Sichuan are good friends, and they often get together. The gathering is definitely inseparable from the topic of Sichuan cuisine and Chongqing cuisine. As people engaged in cooking technology, everyone thinks that Chongqing cuisine must not be started from a new stove, otherwise Sichuan cuisine will lose its most dynamic and important part. The innovative spirit of Chongqing chefs is indispensable for Sichuan cuisine. Chongqing cuisine has a distinctive and bold personality, which adds luster to Sichuan cuisine.
At a seminar in Chengdu and Chongqing, Master Zhang put forward a view that "Ba people are good at cooking and Shu people are good at food innovation", which means that Ba people have always been good at cooking and food innovation, and Shu people have to say something about everything. They can eat culture and taste, and cooking and food are two important aspects of food. As soon as this statement came out, the participants agreed with it because of his dialectical point of view.
? At a working meeting of culinary experts held by the Ministry of Internal Trade, a symposium on how to protect and develop local flavor features was held. Zhao Jiaxiang, a China culinary master from Tianjin, spoke first. He said that he wanted to talk about features. I think Chongqing's food is the most distinctive. Where is he special? Specially on a word "Hao". Another China cooking master from Dalian immediately agreed. He said, "To say that all local dishes have their own characteristics, but I think the most impressive thing is the characteristic of Chongqing cuisine, which is flamboyant in personality and generous in eating style." We are very encouraged by the evaluation of Chongqing cuisine characteristics by local masters, which reflects the charm of Chongqing cuisine from one side.
? Chongqing, the only municipality directly under the central government in the western part of China, has proved its position. With such a position, it is logical to call Chongqing cuisine. Just like Beijing, Shanghai and Tianjin, it is not necessary to say what their cuisine is called. Why can't Chongqing be called Beijing cuisine, Tianjin cuisine and Shanghai cuisine directly? Personally, I think that Chongqing is still in the Sichuan cuisine, and Chongqing cuisine is very wise. It conforms to Chongqing's character and takes into account the integrity of Sichuan cuisine, so we should call our Chongqing cuisine with great fanfare and confidence now.
? Shen Chengbing? Excerpt
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