after the enlightenment period from the Spring and Autumn Period to the Qin Dynasty, Sichuan cuisine had already shown its initial outline by the time of the Han and Jin Dynasties. Sichuan cuisine developed greatly in Sui, Tang and Five Dynasties. During the Song Dynasty, Sichuan cuisine had crossed the Bashu border and entered Tokyo in the Northern Song Dynasty and Lin 'an in the Southern Song Dynasty, which was known to outsiders in Sichuan. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with imported peppers, which further developed the seasoning tradition of "respecting taste" and "being spicy and fragrant" that had long been formed in Bashu. After the late Qing Dynasty, it gradually formed into a system with extremely strong local flavor, which was listed with Shandong cuisine in the Yellow River basin, Cantonese cuisine in Lingnan area and Huai Yang cuisine in the lower reaches of the Yangtze River.

the basic characteristics of Sichuan cuisine

up to now, Sichuan cuisine has three characteristics: extensive materials, diverse tastes and wide adaptability of dishes, among which it is famous for its variety of flavors and ingenious changes. "The taste is in Sichuan" is recognized by the world.

Sichuan cuisine is known for its spicy flavor. Let's see how Sichuan cuisine uses its spicy flavor, and we can compare its advantages with those of other places. When pepper is used together with other spicy materials or separately, there are ten different spicy flavors, such as dry spicy (dried pepper), crisp spicy (spicy shell paste), oily spicy (pepper), aromatic spicy (onion, ginger and garlic), sweet spicy (with onion or onion) and sauce spicy (Pixian douban or Yuanhong douban). Of the 23 flavors commonly used in Sichuan, 13 are related to spicy, such as the home-cooked flavor with salty and slightly spicy taste, the fish flavor with salty, sweet, spicy and spicy taste, the strange flavor with very harmonious sweet, salty, sour, spicy and fresh taste, and the red oil flavor, spicy, sour and spicy flavor, burnt spicy flavor, dried tangerine peel flavor, pepper and sesame flavor, salt and pepper flavor, mustard flavor and garlic paste that show different levels of spicy taste.

cooking methods of Sichuan cuisine

Sichuan cuisine has more than 4, kinds of snacks. These dishes are composed of five categories: banquet dishes, light meals, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. Today's popular Sichuan cuisine varieties are not only the inheritance of Sichuan cuisine varieties in past dynasties, but also the continuous development and innovation of cooking technicians.

Many varieties of Sichuan cuisine are made by various cooking methods. There are 3 kinds of commonly used cooking methods, some of which are common in the whole country and some are original in Sichuan. For example, Sichuan's original stir-frying, dry stir-frying, dry-firing and home-cooked firing are unique. The method of stir-frying, but oil, does not change the pot, temporarily to juice, anxious for short-frying, one pot into a dish, dishes from the pot to the plate, suddenly fragrant. Dry stir-frying method, using medium-hot oil, stir-fry the filamentous raw materials continuously to make them dehydrated, mature and dry. Dry burning method, slow burning with medium fire, makes the soup with strong taste penetrate into the raw materials, and naturally becomes juice with strong alcohol flavor. For home cooking, stir-fry the watercress with medium-hot oil, add the soup to boil to remove the residue, put in the material, and then slowly cook it with low fire until it is ripe and tasty. Mapo tofu, which is familiar to outsiders in Sichuan, is cooked by home cooking.

The specialty raw materials of Sichuan cuisine

Since Sichuan is called "the land of abundance", there are of course many and extensive cooking raw materials. Within the territory of 56, square kilometers, there are thousands of miles of fertile fields, rivers and rivers, and rich products. Cattle, sheep, pigs, dogs, chickens, ducks, geese and rabbits can be described as six animals, and bamboo shoots, leeks, celery, lotus roots, pineapples and clams are evergreen all the year round. There are many good freshwater fish, such as Jiangtuan, Rock Carp, Ya Yu and Changjiang Sturgeon, among which those produced in Sichuan are precious. Even some dry sundries, such as tremella from Tongjiang and Wanyuan, dictyophora from Yibin, Leshan, Fuling and Liangshan, auricularia from Qingchuan and Guangyuan, mushrooms from Yibin, Wanxian, Fuling and Dachuan, and konjac from most places in Sichuan, are outstanding. Even white fungus, white fungus, green vegetables, lateral ear roots and purslane, which grow in fields and deep mountain valleys, have become good materials for Sichuan cuisine. There are also Cordyceps sinensis, Fritillaria cirrhosa, Eucommia ulmoides Oliv. and Gastrodia elata as traditional Chinese medicines, and they are also used as cooking materials for health care and dietotherapy. Sichuanese pay special attention to taste in diet, so they pay great attention to cultivating excellent condiments and producing and brewing high-quality condiments. Zigong Well Salt, Neijiang White Sugar, Langzhong Baoning Vinegar, Zhongba Soy Sauce, Pixian Douban, Qingxi Pepper, Yongchuan Douchi, Fuling Pickled Vegetable, Xufu Sprouting, Nanchong Winter Vegetable, Xinfan Pickle, Zhongzhou Bean Curd Milk, Wenjiang Bulbus Allii, Beibei Lettuce Ginger, Chengdu Erjin Bar Pepper, etc. are all excellent in quality. Sichuan tea and Sichuan wine, which are closely related to cooking and banquet, are also recognized by the world for their high-quality varieties.