Sichuan cuisine has a history of more than 2, years, and is rich in intangible cultural heritage, including its cooking skills, cooking materials, seasonings, finished products, various customs and other intangible cultural heritage. Exploring the historical evolution of Sichuan cuisine and the protection and development of intangible cultural heritage is helpful to promote the scientific and healthy development of Sichuan cuisine industry, promote the protection and development of Chinese intangible cultural heritage and promote Chinese culture.
first, Sichuan cuisine was born in Shang and Zhou dynasties.
in Changzhou times, Sichuan was also rich in various ingredients. There are abundant cereals, livestock, vegetables and seasonings, which provide a good material foundation for the cooking of Sichuan cuisine, and Sichuan cuisine is also sprouting. In the Qin and Han Dynasties and Wei and Jin Dynasties, King Hui of Qin began to move to Bashu, which influenced the lifestyle and diet of contemporary Sichuanese. Dujiangyan Water Conservancy Project was established in Chen Xiaowang period, which rapidly developed the agricultural production in Sichuan, enriched the material resources of ordinary people and promoted the subsequent development of Sichuan cuisine.
the historical evolution and intangible cultural heritage protection of Sichuan cuisine, one of China's eight major cuisines
According to Yang Xiong's Shu Du Fu in Han Dynasty, there were more than 7 kinds of cooking materials in Sichuan cuisine at that time, including common local animal and plant materials and famous brands unique to the four directions in Sichuan. Chefs in Sichuan skillfully make these cooking materials into many delicious foods, and have begun to show the basic style of Sichuan cuisine. There is also a saying that "it is still a taste" and "a good new countryside". At the same time, in order to show their extravagance, the dignitaries began to "marry the meals in the kitchen of cattle, sheep and pigs", and the banquets in Bashu area really developed from the Qin and Han Dynasties. By the Tang and Song Dynasties, the banquet forms in Sichuan had become very distinctive, and liquid food and fresh banquets were very popular.
especially in the late Qing dynasty, banquets flourished and new banquet varieties came into being. For example, Manchu-Han Banquet and Banquet, Chengdu Overview and Chengdu Banquet House record the famous banquet places mainly used for tourist banquets in the late Qing Dynasty. There are 11 political works, Guizhou Pavilion and Shanghai Company Commercial Bureau Temple in the province, and there are no post-cooperatives outside the province and no post-cooperatives outside the province. Sichuan's vegetable market is becoming more and more developed, not only with a variety of comprehensive restaurants with perfect taste, but also with numerous specialized food stalls and vendors with outstanding personality.
Second, the stereotype of Sichuan cuisine in Ming and Qing Dynasties
The rulers of Qing Dynasty once again adopted the method of immigrating to Sichuan, which promoted the economic development of Sichuan. Similarly, Sichuan cuisine has been further developed on the existing basis, filling the length and magnetic system of gourmet cooking in various places. The most common cooking techniques have three categories, more than 2 kinds, complete structure, various quantities and complete varieties, thus forming a well-structured flavor system, which consists of five kinds: banquet, three steamed nine buttons, popular snacks, home-cooked dishes and flavor snacks. During this period, the restaurants in Sichuan have outstanding personality, and have formed the production characteristics of extensive interviews, diverse cooking methods, exquisite seasonings and varied changes. In addition to rich and unique natural seasonings, there are many excellent and unique processed seasonings in Sichuan, such as Xuandou Board, Baoning Vinegar and Yongchuan Bean. The rich and colorful flavor can be summarized as "one plate and one grid, cabbage and white rice".
The period of prosperity and innovation of Sichuan cuisine is mainly after the founding of New China, especially after 198s. With the opportunity of reform and opening up, the sustained and high-speed development of China's economy, and the improvement of chefs' political status and cultural literacy, Sichuan cuisine has an unprecedented good development opportunity, which is characterized by the unprecedented prosperity of the food market, which shows contemporary cooking techniques at home and abroad, diversified cooking styles, individualization, fashion and feast.
to sum up, in the long historical evolution, Sichuan cuisine has formed various "traditional cultural expressions" (such as folk activities, performing arts, traditional knowledge and technology, related instruments, objects, handicrafts, etc.) and cultural spaces that have been handed down from generation to generation by people in Bashu area and are closely related to public life. Mainly raw materials of Sichuan cuisine,
results of intangible heritage protection and development of Sichuan cuisine
Up to now, among the three national non-mountain protection lists that have been established and published in Sichuan, there are 39 in Chongqing municipality and 118 in Sichuan province. Among them, the second national intangible cultural heritage list includes three non-production items of Sichuan cuisine: traditional production skills of Xuantouban, soybean brewing skills and traditional production skills of pickled mustard tuber. In the three national intangible cultural heritage protection catalogues published, the number of Sichuan cuisine fee heritage items is second only to Beijing and Shanxi, and tied for third place with Zhejiang.
at the provincial and municipal levels, by the end of February 214, the Sichuan provincial government had reviewed and published three provincial-level intangible assets protection lists, and the Chongqing municipal government had reviewed and published four batches of municipal-level intangible assets protection lists. Among them, there are 31 projects of Judaization of Sichuan cuisine, 5 expansion projects, 52 projects of Chongqing cuisine, 83 projects of Judaization of Sichuan cuisine at the provincial level in two provinces and cities, and 5 projects of Judaization of Sichuan cuisine at the provincial level, all of which are traditional skills concentrated on the list of Judaization protection. In addition, the list of non-mountain protection in cities, counties and districts under the jurisdiction of Sichuan Province and Chongqing Municipality has also been published, including Sichuan non-mountain projects.
the historical evolution and intangible cultural heritage protection of Sichuan cuisine, one of the eight major cuisines in China. Secondly, the system of intangible representative heirs of Sichuan cuisine was established. According to the relevant documents, Sichuan Province has 36 provincial-level Sichuan non-heritage representatives and 1 national-level Sichuan non-heritage project inheritor. There are 32 representative inheritors of Sichuan cuisine in Chongqing municipality directly under the central government, but there is no inheritor of the national Sichuan cuisine fee heritage project for the time being.
Based on the established full authorization system of Sichuan cuisine, this paper explores the ways to protect the traditional skills that keep pace with the times. The inheritors of non-Jewish Sichuan cuisine projects participated in some training activities and systematically learned the knowledge related to traditional skills. For example, the traditional production base of Xiandou version and the traditional production base of Yuehen soup.
Third, show the charm of Sichuan figurative items through various celebrations. Relevant departments actively displayed the charm of Sichuan non-game projects through various celebrations, which greatly improved their influence and popularity. Among them, Chengdu International Intangible Cultural Heritage Festival in China, Chengdu International Food Tourism Festival in China and Hot Pot Food Festival in Chongqing are the most influential.
Fourthly, some non-production items of Sichuan cuisine have been well protected and developed. At the international forum held at Chengdu International Intangible Cultural Heritage Festival in China, experts, scholars and non-traditional inheritors from home and abroad discussed the protection and development of intangible cultural heritage. Ma Chengde, deputy director of the Intangible Cultural Heritage Department of the Ministry of Culture of China, believes that traditional medicines, traditional skills and some traditional fine arts non-production projects are mainly suitable for the productive protection of intangible cultural heritage. At present, the selected Sichuan cuisine fee items at all levels are protected by production within the scope of traditional skills, and some Sichuan cuisine fee items have created good economic, social and ecological effects. For example, Xiandou version of the traditional making machine art, Zhenmapa tofu making machine art, Shixibai tofu making machine art, Fushun Douhua traditional making machine art and so on.
the intangible cultural heritage of Sichuan cuisine is a great inheritance of Sichuan cuisine, which is helpful to the foundation of continuous development and innovation, exploring the historical evolution of Sichuan cuisine and the protection and development of intangible cultural heritage, and promoting the development of Sichuan cuisine industry. To better benefit the people, promote Chinese food culture, and enrich and improve the country's cultural soft power to a certain extent.