Sichuan cuisine is one of the eight major cuisines in my country. Spicy is the main taste in Sichuan food culture.

Sichuan cuisine has a long history and has unique natural conditions. After years of accumulation and precipitation, Sichuan cuisine has gradually been recognized throughout China and even internationally, and more and more people like Sichuan cuisine.

So, how much do you know about Sichuan’s food culture?

The Sichuan Culture below brings you more content, let’s learn about it together.

Sichuan cuisine originated from the Ba and Shu countries in ancient my country.

It has experienced the embryonic stage from the Spring and Autumn Period to the Jin Dynasty, the greater development from the Sui and Tang Dynasties to the Five Dynasties, the spread from Sichuan to various places in the Song Dynasty, and the formation of the cuisine in the late Qing Dynasty and the early Republic of China.

Later, from the Revolution of 1911 to the Anti-Japanese War, various schools of Chinese cuisine blended together, making Sichuan cuisine richer.

The development of Sichuan food culture relies on unique natural conditions.

Sichuan has enjoyed the reputation of "Land of Abundance" since ancient times.

The territory is crisscrossed by rivers, evergreen all year round, and is rich in raw materials for cooking: both delicacies from the mountainous areas and game, fish, shrimps, crabs and turtles from the rivers; various types of tender and delicious poultry and livestock, and a variety of fresh vegetables available all year round.

and mushrooms; there are also a wide variety of brewed condiments and cultivated condiments with excellent texture, such as Zigong well salt, Neijiang white sugar, Langzhong Baoning vinegar, Deyang soy sauce, Pixian douban, Maowen pepper, Yongchuan tempeh, Fuling mustard, Xu

Fu bean sprouts, Nanchong winter vegetables, Xinchuan kimchi, peppers from Chengdu, etc. all provide a good material basis for cooking various Sichuan dishes.

In addition, Sichuan's wine and tea are of excellent variety and quality, which also promote the development of Sichuan's food culture.

The development of Sichuan food culture also depends on people's customs and habits.

According to the research of historians, the ancient Bashu people had long had the eating custom of "valuing taste" and "loving spicy food".

Nobles and wealthy families would have a good time to marry and entertain guests and friends, and they would all have a variety of banquets such as "cooking meals", "picnic banquets", "hunting banquets", "boat banquets", and "tour banquets".

In the Qing Dynasty, folk weddings, funerals and birthdays also generally organized "family banquets", "field banquets", "mounting horse banquets", "horse dismounting banquets", etc., thus creating a large number of professionals who are good at cooking, making Sichuan cuisine more popular.

Skills are passed down from generation to generation and remain prosperous.

In addition, the development of Sichuan’s food culture not only relies on its rich natural conditions and traditional customs, but also benefits from its ability to widely absorb foreign experience.

Regardless of the dishes of the palace, government, ethnic groups, folk, or sects and temples, it absorbs and digests them, takes their essence, and enriches itself.

When the Qin Dynasty destroyed Bashu, the wealthy and powerful people who "randomly migrated" to Sichuan brought with them the food customs of the Central Plains.

Later, foreigners who governed Shu in successive dynasties also brought their eating habits and famous delicacies to Sichuan.

Especially in the Qing Dynasty, more foreigners came to Sichuan.

These people who came to Sichuan from other places not only brought their original eating habits with them, but also gradually assimilated into Sichuan's traditional food customs.

Under this circumstance, Sichuan cuisine has accelerated its absorption of the best from various places, implemented "Southern Sichuan cuisine" and "Northern Sichuan cuisine", inherited and carried forward the tradition, continuously improved and improved, and formed Sichuan cuisine with unique flavor and a broad mass base.

As we all know, Sichuan people like to eat hot pot, and they are famous throughout the country for their preference for spicy food.

The piping hot hot pot and rich delicacies constitute a beautiful and wonderful flower in Sichuan food culture.

Sichuan is a basin, which is easily reminiscent of hot pot.

Hot pot is a small pot, while Sichuan is a big pot.

Anyone who has been to Sichuan knows that the climate in Sichuan is hot and dry in summer and cold and humid in winter.

Eating piping hot hot pot in the cold winter can not only keep out the cold, but also prevent arthritis, rheumatism and other diseases.

Chili peppers, peppercorns, sanrai, star anise and other items in hot pot can not only stimulate the appetite, but also help to treat diseases.

This is also the reason why there are many peppers and other things in Sichuan cuisine.

It is very different from the hot and sour food in Hunan, the salty and spicy food in Shaanxi, and the spicy food in Guizhou.

There are also spicy eaters in other places, but judging from the original intention, it has nothing to do with this humid and cold climate.

Hot pot is a hodgepodge of everything that sets a great precedent in Chinese food culture.

Meat, poultry, eggs, various vegetables, anything that can be "scalded" can be used as hot pot ingredients.

Therefore, Sichuan people call hot pot "soup hot pot".

It is really large and comprehensive, with all colors, flavors and fragrances.

Shu culture is elegant and profound, which is reflected in the hot pot and food culture, which has the connotation of "small bridge and flowing water".

The decoration and packaging of Chengdu hot pot restaurants are simple and elegant, while the soups and food of the hot pot are more delicate and compact.

In Chengdu, hot pot is called "hot bonsai", which is also related to this cultural difference.

The choice of store names also fully demonstrates the characteristics of Shu culture, such as "Imperial City Mom", "Furong Kingdom", "Lion Tower", etc., which are perceptible.

Chengdu's hot pot culture comes from Chongqing, but it is more fragrant and fresh than Chongqing hot pot, and the spiciness is also very moderate. Sichuan people are more virtuous about spicy food and pay attention to hardness on the outside and softness on the inside. Spicy is hard but not soft, and soft is fragrant and fragrant.

Not suppressing hardness, the so-called equal emphasis on hardness and softness, both hardness and softness, both spicy and fragrant, spicy in fragrance, fragrant in spicy, and also has a numb taste. The mixture of the three flavors will have an endless aftertaste, coupled with the slow cooking of the copper pot

Cooking, this is Chengdu's early "Mala Tang".

As the saying goes: Food is in Sichuan, and taste is in Chengdu.

Chengdu is the city of Sichuan and is also the center of Sichuan food culture. Food is the world of our people, and Sichuan cuisine represents the taste of people in southwestern China. Therefore, this is why Sichuan food can be ranked as one of the "four major cuisines" in my country. reason.