Sichuan cuisine with “one dish, one grid, one hundred dishes and one hundred flavors”

The four flavors are: Lu, Chuan, Yue and Huaiyang. The eight major cuisines generally refer to: Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Cantonese cuisine and Fujian cuisine.

Tongchuan cuisine is one of the eight major cuisines in China. It has a reputation of one dish, one style, one hundred dishes and one hundred tastes and occupies an important position in the history of Chinese food culture.

Szechuan cuisine is known for its savory flavor, so spicy. Sichuan people have such a long history as the fashionable taste. According to historians, as early as 316 BC, when the Six Kingdoms of the Qin Dynasty unified the Shu Kingdom, spicy spices such as ginger and peppercorns became special flavors in the Bashu area. Due to the warm and humid climate of the Sichuan Basin, people living in this climate and natural environment will have a natural need for spicy and aromatic food, both physiologically and tastefully. Therefore, regardless of Bashu s original ginger, pepper, or peppers introduced in the future, it has the effects of dispersing cold and dampness, tongqiaohuoxue, avoiding toxic and detoxifying, dispelling cold and relieving the skin, and flavoring Tongyang . The dietary function of these foods meets the needs of Bashu people living in the inland basins, thus forming the unique taste of Sichuan cuisine.

The formation of Xichuan cuisine was roughly during the period when Qin Shihuang unified China to the three kingdoms. King Qin Hui and Qin Shihuang emigrated to Sichuan a large number of times, and at the same time brought advanced production technology in the Central Plains region, which has a huge role in promoting and promoting the development of production. At that time, the political, economic and cultural center of Sichuan gradually moved to Chengdu. At that time, both the materials used for cooking, the use of condiments, the requirements of knives, the weather, and the level of professional cooking had begun to take shape, and the prototype of the cuisine had already taken shape.

In the Han Dynasty, Zhang Huan envoyed the Western Regions, introduced varieties of cucurbits, peas, walnuts, and soybeans, and added Sichuan cooking ingredients and seasonings. In the Western Han Dynasty, Chengdu had become one of the top five commercial cities at the time. In the Three Kingdoms, Liu Bei regarded Chengdu as the Shu Capital. During this period, as the dignitaries living in Chengdu, the wealthy merchants and rich celebrities and the elegant celebrities became more and more particular about eating and drinking, they had higher requirements on the style and taste of the dishes, which greatly promoted the formation and development of Sichuan cuisine.. The Western Jin writer Zuo Si described the cooking skills and feasts of Sichuan cuisine more than 1500 years ago in Shu Du Fu.

Su Song and Lu You, two great poets in the Song Dynasty, had a deep Sichuan cuisine complex. At the age of 20, Su Shi went to Beijing with his father and younger brother to take the exam and left Sichuan. However, Su Shi was deeply influenced by Sichuan cuisine. He expressed his nostalgia for Sichuan cuisine in many poems. Also created Sichuan dishes such as Dongpoya and Yuzhu. Although Lu You is from Zhejiang, he has been in Sichuan for nine years. Sichuan cuisine has made him unforgettable all his life. He once praised Sichuan cuisine with the verse of Jade food Emei fungus, Jin bing bing acupoint fish.

After the capital of the ruling classes of the Yuan, Ming and Qing dynasties established Beijing, with the increase of officials entering Sichuan, a large number of Beijing chefs settled in Chengdu to manage the catering industry, especially in the Qing Dynasty, when more people entered Sichuan. These people who came to Sichuan from other places not only brought in their original dietary habits, but were gradually assimilated by Sichuan s traditional dietary customs. Under such circumstances, Sichuan cuisine absorbs the strengths of various places and implements Southern cuisine Sichuan flavor and Northern cuisine Sichuan cuisine , so Sichuan cuisine has been further developed and gradually became the main local cuisine in China.

It can be said that the development of Sichuan cuisine not only depends on its rich natural conditions and traditional customs, but also benefits from the extensive absorption of foreign experience. It has absorbed and digested the palace, government, ethnic, folk dishes, and sect temple dishes, taking its essence, continuously improving it, and finally forming Sichuan cuisine with unique flavor and broad mass basis.

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