Fuyuan soup, ginger duck, Qiankun steamed dog, jar meat, hot loin, camphor tea duck, Mapo tofu, clove duck, Pixian watercress, Phoenix radish, dry stir-fried eel, dry-roasted prawn balls, Kung Pao chicken

Ding, eight major cuisines, boiled pork slices, fleshed bell peppers, Shancheng Bangbang chicken, two-color rose fish, water eight pieces, boiled fish, crispy lobster, flower tofu, snow konjac chicken wings, celery yellow fish shreds, fried pork tenderloin, bamboo shoots

Mushroom soup, spicy eel, stir-fried river shrimp with kimchi, Sichuan cuisine is one of the eight major cuisines in China. It has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". It has a long history and a long history.

According to historical records, Sichuan cuisine originated from the ancient Shu Kingdom.

From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which led to the great development of Sichuan cuisine.

Sichuan cuisine includes the characteristics of Chengdu, Chongqing, Leshan, Neijiang, Zigong and other local cuisines.

The main feature is the variety of flavors.

Chili pepper, pepper, Sichuan peppercorns, bean paste, etc. are the main condiments. Different ratios create spicy, sour, peppery, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange flavor, etc.

The taste is all thick and mellow, with the special flavor of "one dish, one style" and "hundred dishes and hundreds of flavours", and all kinds of dishes are very popular.

As early as more than a thousand years ago, "Ode to the Capital of Shu" written by Zuo Si, a writer of the Western Jin Dynasty, contained the description of "sitting in the middle of a golden barrier, with food spread out on four sides, a glass of clear tincture, and fresh purple scales".

During the Tang and Song Dynasties, Sichuan cuisine became even more popular.

The poet Lu You once praised Sichuan cuisine with the poem "jade eats the Emei fungus, and gold eats the fish in the Bing cave".

After Beijing was established as the capital in the Yuan, Ming and Qing dynasties, as more officials came to Sichuan, a large number of Beijing chefs settled in Chengdu and engaged in the catering industry. As a result, Sichuan cuisine has further developed and gradually become the main local cuisine in my country.

There are Sichuan restaurants in the United States, Japan, France, Canada, Southeast Asia and Hong Kong, and they are well received by foreign guests from all over the world.

There are as many as 38 cooking methods in Sichuan cuisine, including stir-frying, pan-frying, dry-roasting, deep-frying, smoking, soaking, stewing, braising, braising, pasting, and popping.

In terms of taste, special attention is paid to color, aroma, taste and shape, and it has the advantages of both north and south. It is famous for its rich, wide and thick taste.

There have always been "seven flavors" (sweet, sour, numb, spicy, bitter, fragrant, salty) and eight flavors (dry roast, sour, spicy, fish flavor, dry stir-fry, strange flavor, pepper numbness, and red oil).

Sichuan cuisine therefore has three characteristics: a wide range of materials, diverse seasonings, and strong adaptability of dishes.

A complete flavor system is composed of five major categories: banquet dishes, popular light dishes, home-cooked dishes, three-steamed and nine-dough dishes, and flavored snacks.

It enjoys the reputation of "eat in China and taste in Sichuan" internationally.

Among the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, strange-flavor chicken, kung pao chicken, steamed beef with rice flour, mapo tofu, tripe hot pot, dry-fried shredded beef, couple

Fei slices, Dengying beef, Dandan noodles, glutinous rice balls, Long Chaoshou, etc.

Four-flavored abalone, twice-cooked meat, fish-flavored shredded pork, sesame oil chicken, Kung Pao chicken, and Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient Shu Kingdom and Ba Kingdom.

According to the Records of the State of Huayang, the Shu Kingdom has "mountains and forests swamping fish, gardens full of melons and fruits, which have been ripe for four generations."

The country of Ba "grows grains in its soil and has livestock" and produces fish salt and tea honey. At that time, the condiments of Ba and Shu included brine, rock salt, Sichuan pepper, and "Yangpu ginger".

Among the cultural relics unearthed from the cemetery during the Warring States Period, there are various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen.

The formation of Sichuan cuisine roughly occurred between the unification of China by Qin Shihuang and the establishment of the Three Kingdoms.

At that time, the political, economic and cultural center of Sichuan gradually moved to Chengdu.

At that time, both the selection of cooking raw materials and the use of condiments, as well as the requirements for knife skills, heat and professional cooking levels, had begun to take shape, and the embryonic form of the cuisine had already begun.

King Qin Hui and Emperor Qin Shihuang immigrated to Shu in large numbers twice, bringing with them advanced production technology from the Central Plains, which greatly promoted and promoted the development of production.

The Qin Dynasty laid a good economic foundation for Shuzhong, and it became even more prosperous in the Han Dynasty.

Zhang Qian went on a mission to the Western Regions and introduced courgettes, beans, walnuts, soybeans, garlic and other varieties, and also added cooking ingredients and seasonings to Sichuan cuisine.

During the Western Han Dynasty, the country was unified, and both government-run and private businesses were relatively developed.

Five major commercial cities emerged with Chang'an as the center, including Chengdu.

During the Three Kingdoms period, Wei, Shu, and Wu were at the same level, and Liu Bei regarded Chengdu as the "capital of Shu."

Although the country is divided, Shuzhong is relatively stable and has created good conditions for the development of business, including the catering industry.

This gave Sichuan cuisine a solid foundation in its early stages of formation.

The progress and development of the culinary industry has led to an increase in the number of professional restaurants and wine shops in Sichuan.

"Wen Jun is like a dragon, and his appearance is like a clean utensil", which is evidence of progress and change.

At this time, the number of professional cooks increased and cooking technology advanced by leaps and bounds.

What's more important is that the dignitaries, wealthy businessmen, and celebrities who live in the city are paying more and more attention to eating, drinking and enjoying themselves.

They have higher requirements for the style and taste of dishes, and have played a great role in promoting the formation and development of Sichuan cuisine.

At that time, Sichuan cuisine paid special attention to the cooking of fish and meat.

In the "Four Seasons Food System", Cao Cao specifically recorded that "Pixian fish, with yellow scales and red tail, comes out of rice fields and can be made into sauce"; yellow croaker "is hundreds of kilograms in size, has soft bones and is edible, and comes out of Jiangyang and Jianwei."

"Steamed catfish" is also mentioned, which shows that there was a dish of steamed catfish at that time.