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Cultural characteristics of Sichuan cuisine
The whole Sichuan cuisine is represented by Chengdu and Chongqing cuisines, including Leshan, Jiangjin, Zigong, Hechuan and other local cuisines. Sichuan cuisine is also a cuisine with a long history. Its birthplace is ancient Bashu, which was formed roughly between Qin Shihuang's unification of China and the tripartite confrontation between the Three Kingdoms. In fact, no matter the raw materials for cooking, the use of seasonings, the requirements for cutting and cooking, and the professional cooking level, they have already begun to take shape and have the embryonic form of cuisine.

Sichuan cuisine enjoys a high reputation in China cuisine because of its unique flavor and diverse tastes. Besides chicken, duck and meat dishes, there are many delicacies, but there are few aquatic products. The biggest feature of Sichuan cuisine is that it pays great attention to seasoning. Condiments are complex, diverse and distinctive. Generally use pepper, pepper, balsamic vinegar, bean paste and so on. These complex and diverse condiments can form thousands of flavors, such as hot and sour, spicy, pepper, strange taste and so on, after being skillfully prepared by chefs. And the variety of tastes makes Sichuan cuisine enjoy the reputation of "one dish, one style, one hundred dishes and one product".

Sichuan cuisine originated from Bashu, with varied seasonings. Known as "all kinds of dishes have different flavors". Heavy oil tastes heavy and particularly spicy. Represented by the dishes in Chengdu and Chongqing. During the eight-year Anti-Japanese War, people gathered in Du Nan, men and women, old and young, and gradually became addicted to spicy food. Once they are addicted, they can't cook healthy meals unless they eat spicy food. The popularity of Sichuan cuisine now is caused by the present situation. Where is the space for Sichuan cuisine? Generally speaking, it is characterized by: oily but not greasy, fresh but not fishy; Strong but not fierce, strong but not fierce; See stimulation in mellow, see mellow in stimulation. It tastes not only memorable, but also memorable. Sichuan cuisine pays special attention to color, aroma, taste and shape in taste. It has the advantages of both north and south, and is famous for its strong, wide and thick flavor. There have always been "seven flavors" (sweet, sour, hemp, spicy, bitter, fragrant and salty) and "eight flavors" (dry-roasted, sour and spicy, fish-flavored, dry-fried, peculiar, pepper and hemp, and red oil). Its main famous dishes are: kung pao chicken, Mapo Tofu, Deng Ying Beef, Zhangcha Duck, Maodu Hotpot, Fish-flavored Shredded Meat and more than 300 kinds.