Sichuan cuisine has a long history.

Its birthplace is Cuba Shu.

In fact, some famous modern Sichuan dishes are foreign at all.

For example, Kung Pao Chicken, a famous Sichuan dish.

Legend has it that during the Guangxu period of the Qing Dynasty, Ding Baozhen, the governor of Sichuan, was originally from Guizhou.

When he was in Sichuan, he liked to eat a dish from his hometown of Guizhou, which was fried chicken with chili peppers.

Later, it became popular in Sichuan. Because Ding Baozhen was named Prince Shaobao, commonly known as Bao Gong, this Guizhou dish became the now famous Sichuan dish Kung Pao Chicken.

In fact, even the chili pepper that is the root of Sichuan cuisine is originally from the United States, despite absorbing cooking styles from many different cuisines.

But the reason why Sichuan cuisine becomes Sichuan cuisine.

In fact, it is inseparable from its humid environment.

It was the custom of eating chili peppers and the localization of various cooking styles from other places that gave rise to modern Sichuan cuisine in the late Qing Dynasty.

As the birthplace of Sichuan cuisine, Chengdu has specially built the Chengdu Sichuan Cuisine Museum, which covers an area of ??about 40 acres, an investment of nearly 100 million, and a collection of thousands of items.

It is a national AAA-level scenic spot.

It is a themed museum in the world, featuring food culture, kimchi jars made more than 2,000 years ago, hot pot made more than 1,000 years ago, and Douban invented 300 years ago.

Here, you can have a deeper understanding of the origin, evolution and development of Sichuan cuisine culture.

The style of Sichuan cuisine is simple and fresh, with strong local flavor.

Representative dishes include: Dongpo elbow, cold pot fish, stone-ground tofu, sweet-skinned duck, braised duck, fish-flavored shredded pork, braised pork, mapo tofu, spicy chicken, pickled fish, boiled fish, Maoxuewang,

Couple meat slices, Chongqing hot pot, boiled cabbage, bridge pork ribs, etc.

Sichuan cuisine is one of the four traditional cuisines in China, and Chengdu is the birthplace and center of Sichuan cuisine.

Sichuan cuisine uses a wide range of materials, diverse tastes, rich dishes, and emphasizes both freshness and alcohol.

It is famous for its "heavy and delicious taste" and "one dish, one hundred kinds of dishes".

It is famous at home and abroad for its unique cooking methods and rich local flavor, and has become a bright pearl in the history of Chinese food culture.

I heard from relatives and friends that wherever there are Chinese people abroad, there is Sichuan cuisine.

A friend who recently went to Japan told me a few days ago that if you like spicy food, there is no problem nearby.

The history of Sichuan cuisine is a history of interpretation that is constantly eclectic and comprehensive.

As the famous Sichuan cuisine chef Lan Guangjian said, "The so-called authentic Sichuan cuisine is based on the original flavor and has its own unique pattern." Among them, the immigrant culture of Chengdu in the Qing Dynasty played a crucial role in shaping modern Sichuan cuisine.

role.