Sichuan authentic pot-stewed food store training ranks Jinweizhai, Xiaowu Master, Yanglongwei pot-stewed food training center, Shishangxiang, Hua Fei pot-stewed food training, Wang Guozhong Master, Lou Guomin cooked food training class, food first, Chongqing Niudouwan pot-stewed food training center and Wuyunzi pot-stewed food training center. I will tell you the detailed attractions of the top ten pot-stewed food training institutions for your reference and choice.

The initial formation of Chuanlu went through the historical stage from Qin Huiwang's rule of Bashu (22 BC1year) to the Ming Dynasty, which lasted about a thousand years.

Li Bing, the prefect of Shu County in Qin Dynasty, led more than 10,000 migrant workers to build Dujiangyan Water Conservancy Project, and then sent people to "wear Guangdu Salt Well" to produce the earliest well salt in Sichuan. The Records of Huayang Country written by Chang Qu, a native of the Western Jin Dynasty, recorded that the eating customs at that time were "delicious, spicy and fragrant" and "fish salt, tea honey and Dan pepper". It can be seen that people had learned to use rock salt and pepper to make brine.

By the time of the Western Han Dynasty, due to the extensive exploitation and use of well salt, the eating habit of "respecting taste and good spicy flavor" of Sichuan people had taken shape. Zuo Si, a man from the Western Han Dynasty, recorded in Shu Du Fu that "the five flavors of tiaofu", the sum of sweetness and sweetness, ....., five meats and seven dishes, and those who are tired of smelling, can cultivate their spirits and nourish their blood, and they will never finish their work ",and tiaofu's five flavors are about the seasoning method of halogen. ?

After the preparation of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties, Chuanlu took a big step in the Tang Dynasty. In order to find the inspiration of poetry, the poets in the Tang Dynasty all like to drink alcohol when writing poetry. All the drinking and pleasure in the court are related to wine. And drinking is indispensable for good food. This has promoted the further development of Sichuan-style pot-stewed dishes.

In the Ming dynasty, people's diet customs focused on health and diet. In particular, the advent of the Ming Dynasty's "Drinking Diet" and "Compendium of Materia Medica" promoted people in the ruling and opposition circles to pay more attention to dietotherapy. Because some of the recorded medicinal materials can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning, most of them are used as seasonings for braised dishes.