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Chengdu food culture on the tip of your tongue

When you mention Chengdu, everyone will think of Sichuan cuisine. Speaking of Sichuan cuisine, it is inevitably associated with "spicy". In Chengdu, a prosperous big city, food culture is the most important part of Chengdu culture. There are all kinds of tempting snacks in Chengdu, and you must try them when you arrive in Chengdu. Do you know what delicious food there is in Chengdu? Follow me below to learn about Chengdu’s food culture.

Chengdu is located in the south of Sichuan, so Chengdu people mainly eat rice as their staple food. Chengdu can be said to be the hometown of gourmet food, and Chengdu’s specialties can be found in many places. The most famous one is Chengdu Yuanyang Hotpot. The name Yuanyang Hotpot will make people curious. In fact, it has two types of soup, spicy and non-spicy, separated by Tai Chi diagrams. The imagination is so unique that people who can't eat spicy food can also eat it. It is very convenient to sit and eat together. It has been well received all over the country and is a good choice for daily gatherings. In Chengdu, you can eat authentic Yuanyang Hot Pot, which I believe will bring you a different delicious taste.

The hot pot culture in Chengdu is closely related to the hot pot in Bayu area. When it comes to spicy food, I have a more virtuous mind. I pay attention to hardness on the outside and softness on the inside. Spicy is hard without overpowering softness. Softness is fragrant without suppressing hardness. The so-called hardness and softness are both emphasized. There is hardness and softness. It is both spicy and fragrant. The fragrance is spicy and the spiciness is moderate. It is fragrant and also has a numb taste. The three flavors are mixed together and have an endless aftertaste. Coupled with slow cooking in a copper pot, this is the early "Mala Tang" in Chengdu.

The formation of Sichuan cuisine as a local flavor probably dates back to the period from the unification of China by Qin Shihuang to the Three Kingdoms period. At that time, no matter the selection of cooking ingredients, the use of condiments, the requirements for knife skills, heat, and professional cooking levels, the embryonic form of the cuisine had begun to take shape. By the Tang Dynasty, Sichuan cuisine had become somewhat famous in the court.

Based on the stewed duck he had eaten in Sichuan, the poet Li Bai used century-old Huadiao wine, wolfberry, Panax notoginseng and other steamed fat ducks to present to Xuanzong. Xuanzong admired it very much and gave the dish its name. For "Taibai Duck". Sichuan cuisine developed into the Qianlong period of the Qing Dynasty, and its cooking techniques have become very rich. Sichuan literati Li Tiaoyuan systematically recorded the Sichuan cuisine's stir-frying, boiling, popping, stir-frying, boiling, boiling, frying, boiling, etc. in "Hanhai-Xingyuan Lu". There are 38 cooking methods including blanching, frying, steaming, simmering and stewing. Modern Sichuan cuisine emerged in the late Qing Dynasty. Due to the war, people's livelihood in Sichuan was in decline, so the Qing government's "Huguang fills Sichuan" policy introduced many capable people with lofty ideals.

Many foreign officials brought their own chefs to Sichuan, and the integration of major cuisines enriched the style of Sichuan cuisine; in the 1940s, the westward migration of the National Government, institutions of higher learning and other institutions once again promoted the development of Sichuan cuisine; reforms After the opening up, Sichuan's export of labor force became a trend. A large number of chefs went out to work. After arriving in other places, they carried forward the Sichuan people's spirit of not being afraid of hardship and daring to innovate, and exchanged and combined Sichuan cuisine with local cuisines, spreading the traces of the great development of Sichuan cuisine to the whole country. Even the whole world.

Sichuan cuisine is the essence of Sichuan food culture, but Chengdu snacks are the representative of Sichuan food. When it comes to snacks in Chengdu, we have to go back to before the liberation of Chengdu. Nowadays, when Chengdu people mention snacks in Chengdu, they will naturally think of "Lai Tangyuan" in Zongfu Street, "Zhong Shui Dumpling" in Lychee Lane, "Horse Sweet Potato" in Jiaojia Lane, and "Zhang Liangfen" in Dongzikou. ", "Simple Noodles" in Tongjing Lane, "Sanhe Ni" in Jiuyanqiao, etc.

Chengdu’s food culture has made great progress, and today’s Chengdu snacks have long become a popular food, which are convenient, fast, economical, high-quality, and full of flavor. Chengdu snacks are also famous for their rich taste. Chengdu’s snacks have a variety of flavors that cannot be compared with snacks in other places. Commonly used flavors include sweet and salty, pepper and sesame, red oil, strange flavor, homemade, spicy, salty, sweet and sour, mustard, garlic paste and more than ten kinds. , and each flavor has different usage methods and changes for different varieties.

Chengdu’s famous dishes include eight-flavor cold dishes, nine-color dumplings, duck with camphor tea, roasted pigeon with green onions, fish-flavored chicken feet, crispy pork slices, fish-flavored shredded pork, Kung Pao chicken, small Pan-fried chicken, homemade sea cucumber, hot and sour tendons, hand-cooked pork slices, twice-cooked pork, ants climbing a tree, jade bamboo shoots and duck tongue, boiled beef, Dongpo elbow, steamed beef with rice flour, pickled fish, fish with bean paste, eel vermicelli, red apricot chicken , diving rabbit, corn lollipops, eel vermicelli, bean soup rice, couple's lung slices, Bangbang chicken, strange rabbit, soft roast duck, steamed beef in small cage, roasted red sweet potato, Guokui marinated, Baijia Fei rice rolls, Shuangliu Rabbit heads, pork ribs, sugar-oiled fruits, square oil cakes, pearl dumplings, glutinous rice glutinous rice glutinous rice, glutinous rice balls, hair cakes, yellow cakes, leaf rake, soaked rake, yellow rake, tin candies, rice krispie treats, hot and sour tofu pudding, etc. .

Everyone’s favorite Mapo Tofu is also located in Chengdu. There is actually an allusion to Mapo Tofu. Because Mapo Tofu is bright and red in color, it tastes numb and spicy and has a very good taste. , and has the flavor of Sichuan cuisine, it has always been everyone's favorite and is widely spread across the country. Then there is the couple's beef lung slices, which is the most flavorful specialty dish in Chengdu. In fact, the cold beef lung slices were originally made for a couple who depended on each other. The unique flavor was well received by everyone, hence the name. It continues to this day. Second Sister's Rabbit Ding is a very famous dish in Chengdu. It is famous for having more meat and less bones. The rabbit's head is removed, so it tastes very delicious.

Chengdu also has noodles, the most famous of which is Dandan noodles, which are considered the most famous snack in Chengdu. Dandan noodles are hand-rolled noodles, cooked and topped with minced pork. It is fragrant and delicious, and has now become a favorite delicacy across the country.

Long Chao Shou has its special features. The skin is very thin and made of fresh meat. In addition, the soup is very delicious, so it has always been very popular. There are also Lizhixiangzhong dumplings, Korean steamed buns, and Sichuan northern jelly. They are all delicacies not to be missed, so be sure to try them!

Chengdu people pay great attention to nutrition. Although peppers are very hot, they can make them use them. Beauty and beauty are already recognized by everyone. Don’t be afraid of not being able to bear it when you come here. Spicy, Chengdu people know how to eat chili peppers better.