Text|History of the Hidden Mountains of the Far Mountains
Editor|History of the Hidden Mountains of the Far Mountains
The article is about 3100 words
The reading time is about 6 minutes
preface
"The people take food as the sky", and the people's ability to have enough food and clothing is the prerequisite for the prosperity and development of a country. The mainland is a vast and populous country, and it is also a country with a food culture.
In the long historical process, successive generations of people have created different cooking techniques, formed a rich and colorful local cuisine, and promoted the development and dissemination of Chinese food culture.
Dongpo elbow
Due to the influence of natural conditions, resource specialties, eating habits and cultural background, the mainland has formed four major cuisines: Sichuan cuisine, Lu cuisine, Cantonese cuisine and Huaiyang cuisine.
Sichuan cuisine
Sichuan cuisine has a profound historical and cultural heritage and an extremely wide range of consumers, and is the foundation for the development and construction of various golden signboards such as Sichuan's "Land of Heavenly Prefectures" and "Food Paradise".
Sichuan cuisine is one of the four major cuisines and eight major cuisines of mainland tradition. Sichuan cuisine is divided into two types: local Sichuan cuisine and Haipai Sichuan cuisine. Local Sichuan cuisine includes Sichuan cuisine, hot pot, etc., while Haipai Sichuan cuisine refers to a unique cuisine that combines traditional Sichuan cooking techniques and seasonings with local Shanghai flavors.
Ants go up the tree
Sichuan cuisine is divided into three factions, the Shanghe Gang Rong Sect, the Xiahe Gang Yu Pai, and the Xiaohe Gang Salt Gang. Together, these three schools constitute the three mainstream local flavor schools of Sichuan cuisine, and also represent the highest level of Sichuan cuisine development art.
The Sichuan cuisine of Shanghe Gang is based on Chengdu official cuisine and Leshan cuisine as the main core, and is the oldest and most widely spread Sichuan cuisine. The raw materials are abundant, the price is inexpensive, and the taste is relatively light.
Dry sautéed fat sausage
Xiaohebang's Sichuan cuisine is mainly composed of Zigong salt gang cuisine, Neijiang sugar gang cuisine, Luzhou river fresh cuisine and Yibin Sanjiang cuisine, because of the relationship with salt merchants, so Xiaohebang Sichuan cuisine is characterized by atmosphere and high-end. Xiaohe Gang is the birthplace of boiling technology and has the characteristics of heavy spicy.
The Sichuan cuisine of the Xiahe Gang was greatly developed during the Anti-Japanese War and the collision and integration with celebrity chefs from all over the world. A wide variety of patterns, bold materials, generous and rugged, with an eclectic traditional style.
Tamales
Classic dishes
The taste of Sichuan cuisine is extremely rich, not limited to one taste, so it is known as the "king of hundred flavors", one dish and one taste, a hundred dishes and a hundred flavors.
Mapo tofu
Mapo tofu is an extremely traditional dish in Sichuan, which belongs to the home-cooked dish and has been rated as one of the "Top Ten Classic Dishes in Sichuan".
Mapo tofu was founded during the Tongzhi period of the Qing Dynasty, 160 years ago. According to legend, in Chengdu there is a shop called "Chen Xingsheng Rice Shop", the proprietress is very good at cooking tofu, which is full of color and aroma, and because of the pockmarks on her face, she calls this dish "Mapo Tofu".
Mapo tofu
Mapo tofu is a very common and common home-cooked dish that can be enjoyed in restaurants on the streets. Its ingredients are not complicated, mainly using tofu, beef foam, bean paste, etc., but the taste is not ordinary.
Mapo tofu
Mapo tofu has eight characteristics: hemp, spicy, hot, fragrant, crispy, tender, fresh, live, less than one, also known as the eight-character maxim. Just looking at the color is very appetizing, and the taste is smooth and spicy and delicious when eaten in the mouth.
Today, Mapo tofu has gone out of Sichuan and entered the national market, not only that, but also traveled across the ocean, warmly loved by people at home and abroad, and has become an international famous dish.
Mapo tofu
Back to the pot meat
Huiguo meat is also a very traditional and homely dish in Sichuan, and is one of the "Top Ten Classic Dishes in Sichuan".
The status of Huiguo meat in Sichuan cuisine and the hearts of Sichuan people is very important, so Huiguo meat has always been called "the first of Sichuan cuisine" and "the incarnation of Sichuan cuisine". Even if you are not from Sichuanese, the first thing that comes to mind when it comes to Sichuan cuisine will be back pot meat.
Back to the pot meat
The earliest origin of Huiguo meat can be traced back to the Northern Song Dynasty, when it was called "oil-fried meat", and after the introduction of chili peppers in the Ming and Qing dynasties, the ingredients were basically set. Later, bean paste was invented in the late Qing Dynasty, which raised the taste of the back pot meat to another level.
Back to the pot meat
The meat is a combination of color, aroma and taste, using pork rump as the main raw material, fat and lean, and then with garlic seedlings, green pepper, bean paste and other seasonings. The grasp of the production process and ingredients is very testing of cooking skills, and it is also a technical job to make delicious food.
The prepared back pot meat is red and bright in color and full of aroma. Crispy and fragrant, fatty but not greasy, it is a very good meal, loved by men, women and children.
Back to the pot meat
Boiled beef
Boiled beef belongs to the authentic Xiaohe Gang Zigong salt dish, which is a traditional cuisine with local characteristics in Sichuan, and was selected into the "Chinese Recipes" in 1981.
According to legend, during the Northern Song Dynasty, in the Zigong area of Sichuan, the people worked in the salt mine shaft, using the cow as the power to extract the brine, and as a result, the cow died of fatigue, and people cut it into pieces and added various spices to cook, which was very delicious. It was later improved and innovated by a celebrity chef named Fanjian to form the current boiled beef.
Boiled beef
The most important ingredient for boiled beef is beef, which is made from pure lean yellow beef, served with soybean sprouts, lettuce and other side dishes, and finally served with spicy cooked oil.
Boiled beef
The finished boiled beef is rich in color, with four colors of red, white, green and yellow. The mouth is smooth and soft, sour and spicy, salty and delicious, and spicy and spicy.
But now, in order to save costs, many restaurants have developed boiled meat slices made from pork, and although the cooking process and other ingredients are the same, they still do not taste as good as boiled beef.
Boiled beef
Shredded fish
Shredded fish is a very famous Sichuan dish, it has been rated as one of the "Top Ten Classic Dishes of Sichuan", and it is also the "Tianfu Famous Cuisine" of Sichuan Province.
The history of shredded fish is not very long, it is said that it was created by a Sichuan chef during the Republican period, and the inspiration came from the dish of shredded pepper meat.
Shredded fish
There is no real fish in the shredded fish, but it smells fish. The fish flavor is mainly made by using soaked red pepper, green onion, ginger powder, garlic powder, sugar, salt, soy sauce and other condiments.
The preparation of shredded fish is mainly made by using pork as the main ingredient, adding black fungus, carrots, bamboo shoots and other ingredients, and stir-frying with other seasonings.
Shredded fish
The finished shredded fish is rich in color, and there are three colors of red, black and white. Sweet and sour, slightly spicy, fresh and delicious, it is a very good meal.
In addition, Sichuan cuisine also includes dishes containing fish aroma, such as eggplant and fish tofu. As shredded fish and meat enter the country, there are also some dishes with very similar colors and shapes, but the taste is far from the same.
Shredded fish
White meat with garlic puree
White meat with minced garlic is a more traditional Sichuan dish and is a common home-cooked dish in Sichuan.
"White meat" was originally cooked and eaten by ethnic minorities in the north, and later introduced to Sichuan, Sichuanese people added garlic paste and other seasonings on the basis of white meat cooking, making white meat more delicious and more nutritious.
White meat with garlic puree
White meat with garlic paste is generally made of fat and lean buttocks or pork belly, with the most authentic buttocks. Thinly and evenly cut pork is cooked in water, then served on a plate and seasoned with sauce such as soy sauce, chili oil and garlic paste.
The garlic is rich and fragrant, and it smells appetizing. The meat slices are thin and transparent, fat but not greasy, smooth and elastic in the mouth, which is perfect for pairing with rice, and the nutritional value is also very rich.
White meat with garlic puree
Kung Pao Chicken
Kung Pao Chicken is a well-known Chinese and foreign delicacy, which is included in Lu cuisine, Sichuan cuisine and other cuisines, but the ingredients, cooking methods and tastes used are different.
Kung Pao Chicken Ding mainly originated from Lu cuisine in the sauce of Fried Chicken, during the Qing Dynasty, when Ding Baozhen was serving as the governor of Shandong, he ordered the chef to improve the sauce and fried chicken into spicy stir-fry, and later promoted this dish when he was the governor of Sichuan. "Kung Pao" is the official title of Ding Baozhen, and in honor of him, the dish was named "Kung Pao Chicken Ding".
Kung Pao Chicken
Kung Pao chicken is mainly made of chicken breast meat as the main ingredient, stir-fried with peanut rice, dried chili peppers, etc. It has the characteristics of spicy and sweet, sweet and spicy, spicy but not fierce.
The taste is tender and delicious, sweet and sour. The tip of the tongue will feel spicy first, and when chewing, it will taste sweet and sour, and various flavors are matched with diced chicken, peanut rice, etc., making people's lips and teeth fragrant and addictive.
Kung Pao Chicken
Liver and waist stir-fry
Liver and waist stir-fry is a very common traditional dish in Sichuan, and it can be tasted in restaurants on the streets.
The raw materials used in liver and waist stir-frying are pork liver and pork loin. Cutting pork liver into thin and uniform slices and changing pork loin into a flower knife requires extremely high knife skills.
Liver and waist stir-fry
Because of the taste, it is quickly stir-fried over high heat, and speed and heat are very critical. When cooking, stir-fry for 18 seconds over a fierce heat, which is commonly known in the industry as "18 shovels into the pot".
If the production skills are relatively high, the liver and waist stir-fry can also become a delicacy that integrates color, aroma and taste. Bright color, smooth and delicious in the mouth, crisp and delicious, spicy and delicious.
Liver and waist stir-fry
Watercress fish
Watercress fish is a traditional Sichuan delicacy, and for Sichuanese people, it is a home-cooked dish full of hometown flavor.
The history of watercress fish is not long, but it has conquered the hearts of many people with its delicacy. First of all, prepare a fresh live fish, carp, crucian carp, etc. Cleaned fish is cooked with seasonings such as bean paste, or sugar and vinegar can be added to make the fish flavor.
Watercress fish
The finished watercress fish is red and bright in color, rich in fragrance and full of fragrance. The fish meat in the mouth is smooth and tender, sweet and sweet, sweet and spicy, and you can taste different textures in one bite, smooth and delicious.
During the New Year festival and when entertaining guests, the dish of watercress fish is always indispensable on the table, whether it is a good choice for rice or wine.
Watercress fish
epilogue
In recent years, the pace of development of Sichuan cuisine industry and derivative industries has been accelerating, playing an extremely important role in stabilizing growth, promoting employment and protecting people's livelihood.
There are countless classic dishes in Sichuan cuisine, in addition, there are boiling water cabbage, ant trees, tamales, Dongpo elbows, dry roasted fat sausages, chicken bean blossoms and other delicacies, one article is simply not finished.
Cabbage in boiling water
Sichuan cuisine has conquered China and even the world with its unique cultural characteristics. In the integration and coexistence and multicultural exchanges, Sichuan cuisine has forged a positive and enterprising spirit and an open and inclusive spirit.
Chicken bean flower