The attachment of txt complete works of Chinese cuisine and Sichuan cuisine has been uploaded to Baidu. Click for free download:

Content preview:

Sichuan cuisine among the eight major cuisines is one of the eight major cuisines in China, and it has always enjoyed the reputation of "one dish, one style, and hundreds of cuisines". It has a long history and a long history. According to historical records, Sichuan cuisine originated in ancient Shu. From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which made Sichuan cuisine develop greatly.

Sichuan cuisine includes Chengdu, Chongqing, Leshan, Neijiang and Zigong. The main feature is the variety of flavors. Pepper, pepper, pepper, bean paste and so on are the main condiments. With different proportions, various flavors such as spicy, hot and sour, pepper hemp, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor and strange taste are produced, all of which are thick and mellow, with the special flavor of "one dish in a row" and "all kinds of dishes are delicious".

As early as more than 1111 years ago, Zuo Si, a writer in the Western Jin Dynasty, wrote "Shu Du Fu", which was described as "sitting in the golden base, with dishes separated by four Chen, with clear tincture and few purple scales". During the Tang and Song Dynasties, Sichuan cuisine became more popular. Lu You, a poet, once wrote a poem praising Sichuan cuisine: "Jade eats Emei fungus, and golden fish eats cave C". After the Yuan, Ming and Qing Dynasties established Beijing as the capital, with the increase of officials entering Sichuan, a large number of Beijing chefs went to Chengdu to settle down and operate the catering industry, so Sichuan cuisine was further developed and gradually became …