What sichuan cuisine and authentic cuisines have been bred on both sides of the Jinjiang River?

What sichuan cuisine and authentic cuisines have been bred on both sides of the Jinjiang River?

Chengdu's food culture has a long history. After the Qin Dynasty destroyed Shu in 316 BC, thousands of immigrants came to Chengdu, bringing with them the culture and way of life of the Central Plains. In the next 2,000 years, there were 5 large-scale and planned migrations from all over the country to Sichuan. The food habits brought about by each large population movement, inside and outside the Great Wall, and the north and south of the great river, are integrated with the original cooking techniques of The Western Shu to form a unique Sichuan cuisine flavor.

Chengdu cuisine is the main force of Sichuan cuisine and has been famous since ancient times. Han Yangxiong's "Shu DuFu" wrote that the rich merchants in Shu went to Chang'an to do business, and the animal and plant raw materials used for the banquet were more than 70 kinds, saying that it was "the five flavors of the conjuring, the sum of sweetness, the spoon of medicine, the Jiangdong baobao, the Longxi cattle and sheep", "five meats and seven dishes", and "Mo Bu Bi Chen". The Western Jin Dynasty ZuoSi's "Shu Du Fu" writes that Chengdu is "placed in a high hall of wine and a royal guest." The middle seat of the golden hammer, the four Chen. Qingyi is clean, rarely with purple scales", vividly set off the luxurious drinking scene of gourmet utensils. All of this undoubtedly has an important impact on the unique Sichuan cuisine that will be formed in the future. In the Ming and Qing dynasties, it gradually developed into a sichuan cuisine with rich contents such as feast style, home-style style, farmhouse table style and medicinal food, which contained 4,000 to 5,000 dishes.

Chengdu has been sent to friends for generations, and the Hejiang Pavilion at the confluence of the Jinjiang Wanli Bridge and the Funan River has a wind of farewell. "There are many restaurants by the Wanli Bridge", and the tea house wine markets on both sides of the Jinjiang River are lined up one after another, becoming the best place to say goodbye. There are many fat fish in jinjiang and its surrounding areas, and at the farewell banquet, carp, silver carp, grass, crucian carp, catfish, eel, eel, loach, turtle and other guests choose their own, and valuable river groups, rock carp, watertight seeds, yellow lading, stone climbing fish, etc. are also supplied from time to time. There are many styles of fish dishes, with different flavor types, in addition to the common whole fish steamed, braised, grilled, fried plate on the table, diced fish, pieces, silk, and nao, balls, cakes and so on are also available. Among the nearly 5,000 Sichuan dishes, fish dishes account for about a quarter. Fish dishes such as braised fish, vinegared fish, sweet and sour fish, kimchi fish, char siu fish, ginkgo stewed fish, and taibai fish fillets are brought to all parts of the country by boat people or Izukawa diners. Popular dishes such as home-style five willow fish, rhinoceros catfish, tangerine carp, home-cooked diced fish, cold powder crucian carp, pepper fish, and dried sautéed eel are passed down from generation to generation.

Jinjiang and its vicinity have developed food culture, and there were many famous restaurants or snack shops. Huang Jinglin, known as a Confucian gourmet, since the 1920s, opened the "Jingning Hotel" and "No Drunk and Homeless Small Restaurant" in Shaocheng Park (now People's Park) and Shaanxi Street respectively, creating the famous dish "Green Tube Fish", bamboo materials selected from the bamboo forest on the bank of the Jinjiang River or floating Nan bamboo, fish also from the Jinjiang River, the fish is fresh and bamboo, and the appetite of customers is greatly opened. Nicknamed "Zou Silver Carp", Zou Ruilin also opened a "Daijiang Caotang" restaurant in Sandongqiao in the upper reaches of the Jinjiang River, raising silver carp in a living water cage, and customers pick the fish and now make it into a soft roasted silver carp, which is tender and red, and the taste is extremely delicious. Zhang Daqian, Xu Beihong, Yu Youren, Xie Wuliang and other celebrities left ink treasures after tasting, which was passed down as a good story.

In Nandajin Street, inside the new south gate of Jinjiang, there is the famous "Han Baozi" shop, which was originally opened by Han Yulong of Wenjiang after the Xinhai Revolution. Every day, let the children around them fish for dozens of pounds of fresh shrimp from Jinjiang, peel the shell to take meat, make shrimp buns, crystal shrimp buns, and become a famous snack in Chengdu, which is still a thriving business and full of friends. Chengdu's Sichuan cuisine and snacks have left a deep impression. Many Chengdu people who have traveled to foreign countries and other places, whenever they travel thousands of miles to visit their hometowns, always have to inquire about the news of "Xiao Ya" opened by the famous literary artist Li Jieren and Huang Jinglin's "Small Restaurant That Does Not Get Drunk and Returns", as well as "Duoyi", "Taste of the Fat", "Bamboo Forest Small Meal" and other long-established restaurants, which fully reflects the attachment to the food culture of the Two Rivers in the south of Funan Province.

Drunken And Homeless Restaurant Feast (1934)

In the past, there were hundreds of boats on the Funan Lianghe River, which could provide the same farm boat banquet as the rural shops, and also take fasting dishes from many temples and nunneries along the coast according to customer requirements, such as sesame oil pots and pans, imitation meat and bean dishes for customers to taste. The boat feast is special, accompanied by wine cold cuts with fresh side ear roots, cold mixed purslane, stir-fried amaranth, ash and ash vegetables to open the way, followed by fried silkworm pupae, fried grasshoppers, fried loach, fried quail and other mountain and country game, so that the people in the city feel fresh. Later, home-cooked bean blossoms, rosin bacon, spicy chicken, boiled fish balls, dried fish with salt and pepper, etc., are also very difficult for people in the city to taste the farmhouse dishes. In addition, boiled corn and fried mugwort steamed buns are used as staple foods, which also have a unique flavor. In particular, the stewed vegetables of stir-fried fresh fish shreds were first adopted by Jinjiang Cruises and later promoted to the city.

Boat feast

Sichuan cuisine itself contains rich historical connotations and cultural connotations, forming a quite distinctive Bashu cultural flavor dish. For example, after the Shu Mengchang advocated the cultivation of hibiscus, Chengdu's food and dishes include hibiscus cake (three-color sandwich cake), hibiscus cake, hibiscus chicken slices, hibiscus pot steaming, hibiscus meat slices, etc., which have been passed down for many centuries. There are also Dongpo elbows, five willow fish, Zhang Fei meat, horse meat feast (implicitly scolding the surrender of the city of Ma Miao), grass boat borrowing arrows (sign roast beef), burning Chibi (three fresh soup, burning high wine in the soup noodles and then on the table, sea cucumber, squid, mushrooms and other Yuren and boat), Gongbao chicken Ding (Qing Dynasty Governor of Sichuan Ding Baozhen Feng Prince Taibao, commonly known as Gong Bao, this dish is his first) and other Sichuan famous dishes, have been widely circulated. After the Xinhai Revolution, restaurants surnamed Liu Zhao of Chongzhou and Dayi were all named after the Story of the Three Kingdoms. "Three Ying Zhan Lü Bu" is a stir-fried lotus slice of cabbage, red pepper and black fungus; "May Crossing" is stewed reed chicken soup. In the restaurant, you can also hear commentaries telling the story of the Three Kingdoms, which makes people feel the culture of the Three Kingdoms.

The water quality of the Minjiang River is clear and sweet, and it is an excellent water source for winemaking. In ancient times, there were various methods of sake, such as sake and liquor. During the Western Han Dynasty, Chengdu Qingshu wine was famous all over the world. The Dongtian Milk Wine and Kiwi Wine in Dujiangyan in the upper reaches of the Funan River, as well as the Pi Tube Wine in Pi County, have a history of thousands of years. At that time, the wine was boiled with berries or millet, yeast was added, and fruit wine and rice wine were brewed. In the Tang Dynasty, there were bamboo leaf green and green ant wine, and Li Bai and Du Fu's poems repeatedly mentioned the wine utensils such as jue, 觥, 樽, and 觞, which said that wine was already a popular drink. After the Tang Dynasty, plum wine, peach blossom wine, hundred flowers wine, and Xue Tao wine were also included in the poems of poets and poets. Distilled liquor was successfully created at the end of the Song Dynasty and the beginning of the Yuan Dynasty, and Jian Nanchun and Grain Qu appeared at the Chengdu feast. Pulp is one of the drinks "Liuqing", which refers to light wine or sour liquid juice and rice juice. The banks of the Jinjiang River are rich in flowers and trees, which not only provide rich raw materials for the production of different varieties of beverages such as cane juice, sour plum soup, honeysuckle dew, osmanthus pulp, rose pulp and legume pulp juice, but also boil them in the water of Jinjiang.

Today's Dongtian Milk Wine

The rise of Jinjiang's flower and wood industry has provided a rich source of raw materials for the use of its roots, stems, flowers, leaves and fruits to make cakes. Osmanthus cake, kumquat cake, preserves, preserved fruit, date paste cake, mung bean cake, sesame cake, soybean cake, rose cake, chrysanthemum roll and other pastry cake rolls have a history of thousands of years. The varieties of Sichuan cuisine in which flowers and grasses are directly introduced into the dish are even more difficult to count.

For more than 2,000 years, the Funan Lianghe river and its predecessor, the Erjiang River, have provided rich material and cultural nourishment for the formation and development of Chengdu's food culture.