Sichuan cuisine culture has been spread from the Qin and Han dynasties to the present, and it has integrated the rich local characteristics and profound traditional cultural heritage of each dynasty. With the precipitation of time, Sichuan cuisine has evolved into the largest cuisine in China. Next, I will introduce the food culture and the making method of Sichuan cuisine to you.

the cooking methods of Sichuan cuisine include frying, frying, frying, sauting, stir-frying, stir-frying, roasting, stewing, roasting, stewing, boiling, stewing, braising, steaming, marinating, pickling, soaking, freezing, mixing.

Sichuan cuisine, as a cultural phenomenon, has profound connotations. Celebrities and masterpieces of past dynasties are often inseparable from diet when it comes to people with Bashu customs. Chang Qu's Huayang Guozhi in the Eastern Jin Dynasty summed up Bashu diet as "respecting taste" and "good spicy flavor". In the Tang Dynasty, Du Fu highly summarized and praised Bashu wine and delicacies with the poem "Shu wine is invincible, and the river fish is beautiful". During the Anti-Japanese War, famous people such as Guo Moruo, Yang Hansheng, Chen Baichen and Ge Baoquan often gathered in a small restaurant near Tongyuanmen to taste Sichuan dishes such as spiced beef, stewed beef, fried beef and crystal steamed buns. Guo Moruo also took the opportunity to inscribe the signboard of "Xing Lin Xuan" for a small restaurant, leaving a story of celebrities and Sichuan cuisine.

The names of many Sichuan dishes have rich cultural connotations. Such as Yipin, Sanyuan, Sixi, Five Blessingg, Liuhe and Bazhen. Taking the name of "Liuhe Tongchun" as an example, it not only takes advantage of the majestic Liuhe in the east, south, west, north, sky and land, but also homophones "deer" and "crane" to express the beauty of wishing people a long life. As for the names of dishes such as Taibai Duck, Princess Chicken, Dongpo Elbow and kung pao chicken, they can also arouse diners' nostalgia for the past. In the 193s, Beibei opened a "good restaurant", and the owner named the restaurant after Mencius' philosophy of "being poor and being good at the world", which was far-reaching. After that, "good soup", "good noodles" and "good steamed stuffed bun" became famous delicacies, which made people have a long aftertaste. "Fish Belly in Pouch" is a famous folk song created by Mr. Zeng Yaguang, a famous senior chef in Chongqing, who felt that "small purse, double silk and double ribbon floating, little sister embroidered purse, hanging at lang's waist". Tasting its delicious food and observing its beautiful shape, it seems that you can feel the fresh and refreshing nostalgia of Ba Feng.

Since the reform and opening-up, Chongqing Sichuan cuisine has kept its traditional flavor and constantly brought forth new ones. For example, on the basis of Chongqing beef omasum hotpot, Yuanyang hotpot, Siwei hotpot and pickled fish series appeared in 198s. In the 199s, there were spicy chicken series, beer duck, tofu pudding fish series and spring chicken series, which were popular in the mountain city.

Creating a cultural atmosphere is the highlight of the success of Sichuan cuisine. This is what Dalian cuisine seems to lack.

Sichuan cuisine

Sichuan cuisine has been paying attention to "harmony of five flavors" and "taste-oriented" since ancient times. Sichuan cuisine has many flavors, ranking first among all major cuisines. Today, there are 24 flavors of Sichuan cuisine, which are divided into three categories:

The first category is spicy flavor: spicy, red oil flavor, burnt spicy, sour and spicy, pepper and hemp flavor, home-cooked flavor, litchi spicy flavor, fish flavor, dried tangerine peel flavor, strange flavor and so on. Among them, fish flavor, dried tangerine peel and strange taste are the flavor types of Sichuan cuisine. Its dishes include shredded bird with strange smell, diced rabbit with strange smell, shredded pork with fish flavor, beef with dried tangerine peel, Mapo tofu, boiled beef, Sichuan style pork, salted pork, Taibai duck and so on.

the second category is spicy flavor: garlic paste flavor, ginger juice flavor, mustard flavor, sesame sauce flavor, smoke flavor, sauce flavor, five flavors, bad flavor and so on. Representative dishes include duck with camphor lotus, smoked ribs, phoenix tail with sesame sauce, hot nest chicken with ginger sauce, fragrant bad meat and so on.

the third category is fresh, sweet and sour flavor: salty flavor, soy sauce flavor, tomato juice flavor, mellow sweetness, litchi flavor, sweet and sour flavor and so on. This kind of flavor is widely used, such as Yipin Guanyan, roasted fish wings, abalone in white sauce, lotus fish maw, boiled cabbage, sliced hibiscus chicken, crispy pork, eight-treasure duck, preserved salted duck and so on.