The spectral aesthetics of "Sichuan flavor" and
Suggestions for making the Sichuan flavor industry better and stronger
Li Houqiang
Recently, the academic community has been discussing the "Sichuan Flavor" brand, and proposed "Sichuan Travels the World, Flavor Connects the World" to promote the inheritance and innovation of the Sichuan flavor brand, high-quality development, and go to Sichuan and the sea together. The author feels that this activity is of great significance, as it is a concrete action to meet the people's needs for a better life and implement the decisions and arrangements of the CPC Central Committee, the State Council and the Sichuan Provincial Party Committee.
General Secretary Xi Jinping pointed out that high-quality development is a development that can well meet the people's growing needs for a better life, a development that embodies the new development concept, and a development in which innovation becomes the primary driving force, coordination becomes an endogenous feature, green becomes a universal form, openness becomes the only way, and sharing becomes the fundamental purpose. The high-quality development of the Sichuan flavor industry and Sichuan brand must thoroughly implement the new development concept and work hard in five aspects: innovation, coordination, green, openness and sharing.
One
Regarding what is "Sichuan flavor", experts such as Chen Baiqing, Jiang Yuxiang, Shi Zibin, Xu Liang, and Xu Xiaohong have done a lot of research, which is worth learning and learning. Mathematically speaking, Sichuan flavor is a set concept. Collections are characterized by consistent underlying logic, requiring all elements within them to have the same properties. For example, humans are certainly different from dogs, horses, sheep, and pigs, but they are the same in animal attributes, and people are certainly different from cabbage, cypress, kittens, and carp, but they are the same in biological attributes. Macroscopically speaking, Sichuan flavor includes two aspects: material and spiritual, tangible and intangible. In addition to Sichuan cuisine, Sichuan wine, Sichuan tea, and Sichuan tunes, there should also be Sichuan dialect, Sichuan opera, Sichuan painting, Sichuan medicine, Sichuan smoke, Sichuan fruit, Sichuan meat, Sichuan bamboo, Sichuan grain, Sichuan oil, etc. Sichuan dialect (Trump), Sichuan opera, and Sichuan painting are spiritual, but they also have a Sichuan flavor. To find out the common properties of these things, the main elements need to be distilled to define Sichuan flavor.
Everything in the universe is energy, all life is energy, all life movements are energy vibrations, and all vibrating energy eventually resonates at the same frequency in the same magnetic field. The ultimate change in life is the change in the frequency of energy. Frequency refers to the number of times a periodic change is completed per unit of time, and is a quantity that describes the frequency of periodic motion, which can be the reciprocal of the period and wavelength. Frequency also refers to the number of times an object vibrates per second, the number of times something happens or appears within a certain time or range. The unit of frequency is hertz (1 hertz = 1 time/second), referred to as hertz, and is expressed by the symbol Hz.
Hertz (H· Hertz was a famous German physicist, and in 1887, it was he who experimentally confirmed the existence of electromagnetic waves. In order to commemorate him, later generations set "hertz" as the unit of frequency. Commonly used frequency units include kilohertz (kHz), megahertz (MHz), and gigahertz (GHz). An alternating current signal that changes sinusoidally, with time, its amplitude is sometimes positive and sometimes negative, and it propagates forward with a certain energy and speed. Usually we call the number of repeated changes in the amplitude of a sine wave within 1 second as the "frequency" of the signal, which is represented by f, the time required for a change in the waveform of the signal is called the "period", which is represented by T and is measured in seconds, and the distance traveled by the wave in a cycle is called the "wavelength", which is expressed by λ and is measured in meters. f, T and λ have the following relationship: f=1/T, v=λ.f, where v is the propagation speed of electromagnetic waves, and sometimes contains a variety of frequency components in the electrical signal of carrier information. The position of all these components on the frequency axis is indicated and the magnitude of each component in terms of power or voltage is called the "spectrum" of the signal, and the frequency range it occupies is called the frequency band range of the signal. For example, in telephone communication, the frequency range of voice signals is 300~3400 Hz, in frequency modulation (FM) broadcasting, the frequency range of sound is 40 Hz~15 kHz, and the frequency range of TV broadcast signals is 0~4.2 MHz.
Sichuan flavor is food that can be eaten on the material level, and art is art on the spiritual level, which can be heard and seen. Combining the spirit with the material, and then refining and sublimating, can only be thought of from the energy level, and frequency (the reciprocal of the period or wavelength) is the available parameter, because the whole world is energy, and the color and fragrance are the embodiment of energy. We believe that Sichuan flavor is a local flavor nurtured by Bashan Shushui in the Sichuan Basin, which is characterized by taste, "delicious" and "comfortable"!
Tradition holds that taste is delicious and a sense of beauty. "Lu's Spring and Autumn Season: Appropriate Sound": "The taste of the lust of the mouth." In fact, "nourishment" has many more meanings. "Shuowen" pointed out: nourishment, benefit also. For example, breeding, breeding, nourishing, nourishing, nourishing, nourishing, etc., indicating nutrients, nutrients, nutrients, etc. Therefore, Sichuan flavor "Shang Taste" refers to being nutritious and delicious.
In fact, the reason why Sichuan flavor is comfortable and delicious is because it has a special spectrum of various wavelengths or frequencies, which is close to various frequencies of the human body, resulting in resonance and resonance.
We know that in 1666, Newton discovered that sunlight can form a continuous color spectrum of red, orange, yellow, green, blue, indigo, violet and so on after passing through a prism. Sunlight is a mixture of light of various wavelengths and colors, such as red, orange, yellow, green, blue, purple, etc., which confirms that "white is color, and color is white". Light is complementary, for example, the complementary color of blue (480~435nm nanometer) is orange (595~580nm), that is, blue light and yellow light are mixed to get white light, and cyan light and red light are mixed to get white light. It is generally believed that visible light is composed of seven colors of light, which are red, orange, yellow, green, cyan, blue, and violet. Its wavelength (nm, nm) range is as follows: red light: wavelength range: 625~740nm, orange light: wavelength range: 590~610nm, yellow light: wavelength range: 570~585nm, green light: wavelength range: 492~577nm, indigo: wavelength range: 420~440nm, blue light: wavelength range: 440~475nm, violet light: wavelength range: 380~420 nm. The color of light is different, mainly because of their different wavelengths, and the wavelength range of visible light is about 380~760nm.
The Sichuan flavor is definitely delicious. Deliciousness is a sense of beauty, and there is a necessary and deep connection with natural beauty. The color, flavor and charm of Sichuan flavor are all related to energy or frequency.
Humanity has long recognized the relationship between beauty and quantity. The Pythagoreans believed that the harmony of quantitative relations is the universal law that makes all beauty. On July 17, 2017, we published an article entitled "Principles of Spectroscopy of Natural Beauty" on the 15th page of Guangming Daily. We feel that since the beginning of the 20 th century, mankind's understanding of the microcosm of the material world has reached an astonishing level and has achieved fruitful results. In particular, there has been a qualitative change in the understanding of the wave-particle duality of microscopic matter and the understanding that the essence of matter is a string. The string is the vibration, and the vibration will produce the wave, which means that the wave constitutes a rich and colorful world. In other words, everything in nature is energy, it is all fluctuations, matter is just the condensation of energy, the two can be transformed, and the whole world is a "symphony" composed of waves. Therefore, Sichuan cuisine is also composed of a spectrum.
The food must be beautiful and bring pleasure to people's five senses. Auditory beauty, visual beauty, tactile beauty, olfactory beauty, taste beauty, etc. are aesthetics, all of which are related to frequency.
One is color, vision, is the response of the eye to light stimuli, human beings obtain 80% of the external information by vision, the natural frequency of the eyeball is about 60 hertz at most. The wavelength of visible light to the human eye is 380nm~780nm, and the frequency is 4.2x1014~7.8x1014 Hz, which belongs to terahertz. The color of Sichuan flavor is concentrated in the visible light range, with a wavelength of about 555nm, which is the most sensitive area of the human eye, and has "optical resonance" and "electromagnetic resonance".
The second is incense, for the sense of smell, it is the feeling caused by the nerve impulse generated by the stimulation of volatile substances in the olfactory mucosa of the human nasal receptor along the olfactory nerve to the cerebral cortex, and it is the feeling of long-distance sensing of chemical stimulation (enzyme cascade). The olfactory frequency may be in the range of 60~2500 Hz. According to a report in the American journal Science on March 21, 2019, the human nose has about 400 odor receptors and can distinguish at least 1 trillion odors. The nose has a synergistic effect with the brain. The coupling and integration between taste and smell. Electromagnetic waves with frequencies of around 2,500 hertz are called "microwaves". The vibration frequency of water molecules in food is about the same as that of microwaves, and there is a "mechanical resonance".
The third is taste, for taste, taste refers to the stimulation and production of food in the human mouth on the chemical sensory system of taste organs. The most basic tastes are sweet, sour, bitter, and salty (the four-color theorem), and all kinds of tastes we usually taste are the result of a mixture of these four tastes. Different parts of the tongue are more sensitive to these four basic taste stimuli, with the tip of the tongue being the most sensitive to sweetness, the front of the tongue to salty, the back of the tongue to acidity, and the base of the tongue being the most sensitive to bitterness. The appropriate stimulus to taste is a dissolvable, tasteful substance. When the taste stimulus is stimulated by the solution to the taste buds, the taste buds convert the chemical energy of the taste stimulation into nerve energy, and then transmit it along the glossopharyngeal nerve to the central posterior gyback of the brain, causing taste sensation, which is a close sensation. The vibration frequency of Sichuan pepper is 50 Hz, which is the same as the continental alternating current frequency of 50 Hz. Peppers may be around 20 to 400 nanometers (2x1013—4x1014) in the vicinity of ultraviolet light, much more frequently than hemp.
The fourth is sound, for hearing, it is the human ear's perception of sound, which is divided into three effects - tone (frequency), sound intensity (amplitude), and timbre (waveform). The human ear can hear 20 Hz-20,000 Hz sound waves, and the speech sound frequency is 100-8,000 Hz, which is the most sensitive to 800 Hz, which belongs to the "dangerous frequency". The highest frequency of human hearing is 15.1kHZ, and 500,000 tones can be heard. The most suitable frequency for people is 421.3, which is called Renlu (Nanlu).
The fifth is comfort, touch, is the sensation produced by the skin receptors by mechanical stimulation, and the sense of touch is the general term for mechanical stimulation such as contact, sliding, and pressure sensation. Most animals have tactile apparatus all over the body, like human skin on the surface of the human body, relying on the free nerve endings of the epidermis to sense temperature. Antennae are nerve cells distributed throughout the skin that receive sensations from the outside world in terms of temperature, humidity, pain, pressure, vibration, etc. There are many contact points on the surface of the skin, different in size and irregularly distributed, with the most fingertips and the least in the head, north and lower legs, which are compressed to produce tiny electrical signals that are transmitted to the brain. The light of human life is 8~14um (microns), and the frequency is about 109 Hz. The human skin tactile frequency is within 48 Hz.
Even more interesting is the "Schumann resonance". In 1889, the American engineer Tesla discovered in an experiment that the resonance frequency of the earth was close to 8 hertz. In 1952, the German scientist W.O. Schumann also discovered this resonance frequency when he studied the earth and its ionospheric system, which was later called "Schumann resonance". The frequency is 7.83 cycles per second (7.83 Hz), which is mainly determined by the size of the Earth and excited by lightning and electrical discharges around the globe. The wavelength of a Schumann wave corresponds to the circumference of the Earth, which translates to a frequency of about 8 to 10 hertz. This frequency happens to be the same as the hippocampus in the mammalian brain. This part of the human brain is responsible for important memory and survival functions. For this reason, some people refer to Schumann waves as "the brainwaves of the earth" and are considered to be the vibrational frequencies of the earth. Schumann resonance is also associated with 19.7 Hz, 13.8 Hz, 25.7 Hz, 31.7 Hz, 39 Hz, and 45 Hz. The exact frequency varies over time. On top of that, there is evidence that the average frequency of the Earth is drifting over time. The Schumann resonance is a beneficial pulsating rhythm wave that appears in the ionosphere of the atmosphere.
NASA installed a Schumann wave generator in a manned space capsule to maintain the physical and mental health of astronauts. Schumann waves are low-frequency waves that penetrate any substance, including people on the ground. Since Schumann waves are natural energy sources and are inexhaustible, people who are easy to resonate with Schumann waves are often recharged, and are naturally full of energy and health. However, various communication radio waves and high-voltage wires can interfere with and alter Schumann waves. A group of teachers from Harbin Institute of Technology (Weihai) have studied the use of Schumann resonance observation data for earthquake prediction, and have achieved certain results. When we study Sichuan flavor, we also consider Schumann waves, so that the taste is better.
What is beauty? is the different frequencies of waves and their combinations. What is beauty? It is the frequency synergy between the subject (diner) and the object (food), the coupling and resonance between the frequencies of things (or to achieve a synergistic proportion, i.e., an integer proportion). According to string theory in physics, the basic units of nature, such as electrons, neutrons, neutrinos, and quarks, look like particles, but are actually very small one-dimensional strings (the limit is Planck's constant) with different vibrational modes, which can be called matter waves or particle waves. Each vibration mode corresponds to a special frequency, and the vibration of different frequencies corresponds to different masses and energies, constituting different forms, so the microscopic origin of beauty is the vibration of one-dimensional strings. Natural beauty stems from the inherent synergy between the inherent frequency of the aesthetic object (e.g., food) and the frequency of the aesthetic subject (e.g., gourmet). Different natural beauty, each frequency is not simple, but a spectrum composed of a series of frequencies, thus constituting a combination of beauty. For example, the frequencies of red light and green light are different, and the two are mixed to obtain "yellow light" containing two frequencies, and the beauty of yellow is a combination of monochromatic light in different proportions. The colors we see in our daily life, such as red, orange, yellow, green, blue, and purple, are essentially a combination of light waves of different frequencies. The external beauty and inner beauty of Sichuan cuisine are the combination and superposition of different frequencies.
Sichuan flavor is a kind of perception that is closely related to the perception of the brain. Modern scientific research has found that people's perceptual ability depends on the innate genetic factor - Qiu Jue. The thalamus is a function of the thalamus, the core of the brain that produces "knowing" and "understanding". As a kind of genetic material, Qiu Jue has its vibrational frequency, which determines the range of human perception (knowing), including the perception of beauty. Qiu Jue is related to the value judgment and biological genes of each person, and is related to the historical traces of each person's social environment, history and culture, education level, landscape, diet, etc. Everyone has an intrinsic system of acceptance filtering, with a frequency spectrum. Only when the external frequency is accurately connected with the internal frequency and resonates at the same frequency can resonate and produce beauty. The phenomenon of resonance is one of the most prevalent and frequent natural phenomena in the universe. It can be argued that without resonance there is no world, and there is no beauty. For example, in the art of music, whether it is vocal music or instrumental music, resonance plays a decisive role, and it can even be said that there is no music without resonance. The sense of beauty is actually a happy feeling produced by coupling and resonance, which is a psychological state that is pleasing to the eye and pleasant, and is the understanding, evaluation and appreciation of beauty.
Resonance is a type of motion that manifests itself as oscillations between two states. At every scale, nature is vibrating. In fact, seemingly stationary objects are also vibrating, oscillating, and resonating at various frequencies. When different vibrating objects come together, they usually start to vibrate at the same frequency after a certain period of time, creating "synchronicity", a somewhat mysterious way known as self-organization. Resonance is when several signals of close frequency are superimposed to produce an amplification effect. There is a saying in the Analects of Confucius: Different Taos do not conspire with each other, and different aspirations do not make friends with each other. Co-frequency resonance refers to the resonance effect that occurs between two or more objects or energy fields with the same or similar frequency. Resonance magically colors every object we see, making the world colorful. The vibration of the sodium atom produces yellow light, and the vibration of the silver atom emits blue light. The vibrations emitted by the neon atoms are red. On the ground, Resonance also dyes all objects in a variety of colors, from flowers to fruits. There are such beautiful and charming flowers in our lives, which are red and willow green, and colorful, all thanks to resonance. The same frequency resonates, which is the most amazing resonance effect in the universe.
In physics, when two objects with the same frequency are placed together, there is an interaction between them, and this force increases as the distance between the objects decreases.
In neuroscience, co-frequency resonance can help us better understand the firing behavior of neurons and the transmission process of neural signals. In the medical field, co-frequency resonance is also used to treat various diseases, such as tumors, inflammation, and many more.
In economics, co-frequency resonance helps us better understand changes in market conditions and fluctuations in stock prices, in sociology, co-frequency resonance helps us better understand the behavior of social groups and the occurrence of social changes, and in psychology, co-frequency resonance helps us better understand human emotional and cognitive processes and the resolution of psychological problems.
When we are at the same frequency as others, it is easier for us to understand the psychological needs of the other person, and it is easier for us to resonate emotionally, so that we can better negotiate and resolve conflicts, reach consensus and solutions faster, and build deeper friendships.
The frequency of an object is related to its hardness, mass, dimensions, and when it is deformed, the elastic force causes it to recover. The elastic force is mainly related to size and hardness, and mass affects its acceleration. In the same shape, the frequency with high hardness is high, and the frequency with high mass is low. Each object has its own resonance frequency, which is a specific wavelength at which small periodic vibrations can produce large vibrations. When the drag force is small, the resonant wavelength is approximately equal to the natural frequency of the system and the natural wavelength, which is the frequency and wavelength at which it oscillates freely.
Harnessing resonance brings well-being. The microwave oven is the best embodiment of resonance technology in the home. Electromagnetic waves with frequencies of around 2,500 hertz are called "microwaves". The vibration frequency of water molecules in food is about the same as that of microwaves, and when the microwave oven heats food, a strong oscillating electromagnetic field is generated in the oven, which causes the water molecules in the food to vibrate and resonate, converting electromagnetic radiation energy into heat energy, so that the temperature of the food rises rapidly. "Mechanical resonance" is used for the vibration of the bass cavity in the resonance chamber of various stringed instruments, "electromagnetic resonance" is used for the reception and emission of electromagnetic waves, "optical resonance" is used for the generation of lasers, and "nuclear magnetic resonance" is widely used in medical technology.
As the saying goes, everything grows by the sun, in fact, it can also be said: everything grows by resonance. Because the photosynthesis of plants is also the resonance of chlorophyll with certain visible light, so that it can absorb sunlight and produce oxygen and nutrients. So without resonance, plants can't grow, and humans and many animals lose their food sources. In other words, without resonance, life on Earth cannot exist for long.
Scientific tests have shown that different parts of the human body have different natural frequencies, such as the maximum natural frequency of the eyeball is about 60 Hz, and the maximum natural frequency of the skull is about 200 Hz. Looking at the human body as a whole, the natural frequency in the horizontal direction is about 3-6 Hz, and the natural frequency in the vertical direction is about 48 Hz. When working, the frequencies of these vibration sources should be avoided as much as possible to resonate with the natural frequencies of the relevant parts of the human body. In order to ensure the safety and health of workers, the relevant departments have made corresponding regulations, requiring that the frequency of all kinds of vibrating machinery operated by hand must be greater than 20 Hz.
Infrasound is a type of sound wave that vibrates very little per second and cannot be heard by our ears. The frequency of infrasound waves is very low, generally below 20 megahertz, but the wavelength is very long and not easy to weaken. Military infrasonic guns and infrasonic bombs all use infrasound waves with a frequency of 16-17 hertz to resonate with certain organs in the human body, so that the organs of the affected person are deformed, displaced or bleeding, so as to achieve the purpose of killing and injuring the enemy. Modern scientific research has proved that a large number of infrasound waves emitted at a frequency of 16-17 hertz can cause unbearable tremors in the human body, resulting in visual impairment, disorientation, nausea and other symptoms, and even damage or rupture of internal organs that can lead to death.
Boiling water cabbage (photo by Wang Qin, picture source: Wei Chengdu)
Two
In the study of Sichuan cuisine, we can only consider the natural beauty at the material level, such as visual beauty, auditory beauty, taste beauty, tactile beauty and olfactory beauty, and do not discuss the spiritual beauty, moral beauty, social beauty, etc. The research shows that there is a deep internal relationship between Sichuan cuisine and material frequency, and there is a coupling relationship between the intrinsic frequency of food and the frequency of the diners themselves, and the beauty of food comes from the interaction between the spectral frequency of different types of food and the frequency of different diners themselves. The complexity of food aesthetics is the complexity of the spectrum.
The absoluteness and relativity of the beauty of Sichuan cuisine. For the same food, each diner's sense of beauty is different, some say beautiful, some say ugly, some say delicious, some say unpalatable, difficult to adjust, hundreds of people have a hundred flavors. This is due to the different frequency of diners. However, for the same dish, 80% of the diners' opinions and opinions are the same, which is determined by the natural attribute of beauty, which is the absoluteness of beauty, and the other 20% of diners think that it is not beautiful, which is determined by the social attribute of beauty, which is the relativity of beauty. Why is 80% the same? Because people have commonalities, fundamentals, and the proximity or even resonance of food and diners in terms of frequency is the product of man's long-term evolution to adapt to nature, which is absolute. Why is 20% inconsistent? Because everyone grows up in a different environment, and the environment shapes the difference in the frequency of acceptance by different people, which is relative. Therefore, the beauty of food is the unity of absoluteness and relativity.
The quantitativeness and portrayal of the beauty of Sichuan cuisine. Beauty also has a certain quantitative prescriptiveness, beyond which it will become unbeautiful or even ugly, which is also in line with the law of quality change in Marxist philosophy. In a certain frequency range, food can resonate with the diner's own frequency and produce beauty, beyond this frequency range, the beauty disappears, which is a common phenomenon in life, and "distance produces beauty" is also the truth. Therefore, beauty can be quantified and calculated. In the process of producing aesthetics, especially when eating Sichuan delicacies such as hot pot, back pot meat, fish-flavored shredded pork, kung pao chicken, etc., the human body will produce some chemicals, such as phenylethylamine, dopamine, endorphins, posterior pituitary hormones, etc., which can also be measured. Therefore, the beauty of food can be quantified and portrayed.
Lianshan back pot meat (Image source: Shi Zhi Deyang)
The diversity and difference of the beauty of Sichuan cuisine. The non-linearity of the nature of the world determines the diversity of beauty. Beauty is not unique, it is diverse. Gastronomy has a variety of beauties, both colorful and irreplaceable. Spectroscopy, the diversity of beauty is determined by the frequency of real-world matter. For example, the frequency range of sound waves is 0.0001~1012Hz (Hz), and the sound range that can be heard by the human ear is 20~20000Hz (Hz). As an aesthetic subject, human body organs, cells, molecules, hormones, etc. have their own frequencies, which are widely distributed, thus determining the diversity of beauty. In addition, different regions, countries, and nationalities have different or even opposite perceptions of the beauty of the same thing. This is due to the fact that people have changed spatially, so the frequencies are different depending on the earth's magnetic field, geographical environment, and culture.
The stability and rheology of the aesthetics of Sichuan cuisine. The materiality of beauty determines stability, that is, beauty is roughly unchanged for a certain period of time, such as human appearance and flowers, liquor and tea, watercress and soy sauce, etc., because the vibration frequency does not change. But beauty is fluid, and beauty changes over time. Although the inherent basic frequency of food has not changed, diners have changed in time, such as people are old, physiological functions have declined, and vision, experience, mentality, interests, etc. have changed, so the variability of beauty is mainly determined by people's own changes. These changes affect the chemical changes of the substance in the body, and the frequency of the corresponding substance also changes, so that the previous resonance is not repeated, or a new resonance is generated. Therefore, in a certain historical evolution, beauty can be transformed into unbeautiful, and unbeautiful can be transformed into beauty, and the change of people's own frequency determines the change of beauty.
Pixian Douban (Pengzhou Xianshi at the Chengdu Sichuan Cuisine Museum, picture source: Sichuan Fangzhi Gallery)
Three
Flavor is produced by the wind. One side of the water and soil raises one side of the people, and one side of the people creates one side of the flavor. From the material level, the main characteristic of Sichuan flavor is "spicy", which is actually a strong fragrance, with high frequency, high quality, high intelligence, and strong memory, impact, appeal, and transmission. "Xin" here not only refers to "spicy", but also "numb", mainly refers to stimulation, warmth, freshness, richness, and moving.
There is a certain degree of difference between pungent and spicy, and too strong pungent is spicy. The original meaning of "Xin" means metallic smell, which originally refers to the metallic smell of water vapor produced when the metal is burned red and then put into cold water for "quenching". "King Kong, spicy" is metallic. When you pick up a freshly used kitchen knife and smell it, you can smell the "spicy" smell of metal, which is the original meaning of "spicy". The "spicy" of "good spicy" is "new", that is, the smell of newly harvested grain crops is fragrant. "The Book of Historical Records": "Xin, the new life of all things." Therefore, it is called Xin. "Hanshu Law Chronicles": "Xi Xin Yu Xin." "Erya Release": "Xin, Xinye." Those who are new at the beginning of things are also harvested. King Kong, spicy. It is also said to be the taste of the same. This indicates that the taste of all things that are just ripe is "pungency", because harvesting crops and the like leaves behind the "pungent" smell of metal.
In addition to its "new" accident, "Xin" also has the meaning of "spicy". From the interpretation of the text, it can be seen that in addition to spicy, "Xin" also has the meaning of labor, hardship, sadness, pain, hardship, bitterness, and hardship. "Its taste is pungent and its smell is fishy", which refers to bitterness and acidity, and is the taste of fermentation. Since the Sichuan Basin is a natural fermentation pond, an important characteristic of Sichuan flavor is the "taste of fermentation".
"Xin" also belongs to the eighth position of the ten days of dry A, B, C, D, E, G, G, XIN, NON, and QI, indicating the direction.
We should understand and grasp the "spice" comprehensively, accurately and scientifically. "Xin" mainly refers to the sense of taste, and "fragrant" mainly refers to the sense of smell. Therefore, Sichuan flavor is stimulating, fresh, warm, etc. The three major spices of ancient Sichuan cuisine are Sichuan pepper, Shu ginger, and dogwood, among which pepper and Shu ginger are still used to this day, and only dogwood has been gradually replaced by chili pepper since the middle and late Qing Dynasty, and has withdrawn from the list of spices in Sichuan cuisine.
Hanyuan pepper is red in color, large in grain, and heavy in oil (photo by Hao Liyi, picture source: Ya'an Daily WeChat)
Since ancient times, it is believed that the Sichuan people are "still delicious" and "good spicy", this sentence comes from the Eastern Jin Dynasty Chang Xuan's "Huayang Guozhi Shu Zhi", which is based on the premise and background as a foreshadowing, and can not just look at these six words to play willfully. The author agrees with the views of Shi Zibin, a teacher from Chongqing Vocational College of Commerce, in the article "Analysis of the Interpretation of "Shang Taste" and "Good Spicy". The original text of "Huayang Guozhi Shu Zhi" is as follows: "Its hexagram value is Kun, so it is a colorful article. Its value is not yet, so it is still delicious. Virtue is in Shaohao, so it is so spicy". Teacher Shi Zibin's explanation of this passage is: "it" should refer to the domain of Shu, and now "it" is understood to mean the Sichuan region or the Sichuan Basin. "Kun hexagram" represents cloudy days, clouds, dew, humidity, etc. The interpretation of the twelve earthly branches of "Wei" in "Erya Shakti" is "taste", which is the taste that all things already have, that is, "there is a taste". "Nourishing" means taste, taste, nourishing, nourishing, etc., indicating nourishment. "Shang" means respecting, paying attention to, and paying attention to taste, which should refer to paying attention to both nutrition and taste. "Virtue is in Shaohao, so it is so spicy. "Virtue" leads to "gain", which means to obtain and harvest, as well as the meaning of "respect and admiration". "Shao Hao" is said to be the eldest son of the Yellow Emperor, also known as the phoenix bird, which is extended to the southwest, so the explanation of "virtue in Shao Hao, so good spice" should be: autumn is the harvest season of Shu, all things are new, and people pay attention to the freshness of ingredients. Teacher Shi Zibin believes that to sum up, "its hexagram is worth Kun, so there are many colorful articles." Its value is not yet, so it is still delicious. Virtue is in Shaohao, so it is good and spicy", which means that Shu is rich in products, rich in the country and rich in the people, and economically developed, so people pay attention to clothing and diet. Dress in a variety of colorful and gorgeous costumes, pay attention to nutrition and taste, and pay attention to the selection of fresh ingredients. After the grains are harvested, a sacrificial ceremony is held. Shu is in the acquired gossip of the kun hexagram, the hexagram represents dampness, because Shu is damp, so the people who have lived in Shu for a long time need to eat some spicy ingredients or seasonings, to get damp and avoid cold, so that the sweat glands are unobstructed, to dissipate cold in warmth, appetizing and strengthening the spleen.
"Huayang National Chronicles" (Pengzhou Xianshi photographed at the Huayang National Chronicles Museum in Chongzhou City, picture source: Sichuan Fangzhi Gallery)
The Sichuan flavor is the taste determined by the Bashan Shushui in the Sichuan Basin. In the broad sense, it is the Sichuan pot flavor, and in the narrow sense, it is the Bashu flavor, and the essence is the spicy flavor, which is the taste of the fusion of Sichuan pepper and ginger (not chili pepper, not artichoke). Sichuan liquor is "strong fragrance", which is actually "spicy fragrance", so only Sichuan liquor in the world is "authentic strong fragrance", and the Sichuan Basin is a huge natural fermentation pool. Both Sichuan pepper and ginger are native to the Himalayas, artificially cultivated in the Sichuan Basin, the climate and soil altitude are the most suitable, as Sichuan seasoning for more than 4,400 years, and later spread to India, Southeast Asia and even the world. Shakespeare believed that gingerbread was the most popular food in Europe. Sichuan ginger was called Shu ginger in ancient times, it is the underground tender stem of perennial herbaceous plants, it is fragrant, spicy, has a long history of planting, is widely distributed, eats diversely, has profound cultural connotation, and is widely planted in the southeast and southwest of the mainland. Ginger has many aliases, the common ones are indicum and honey burnt ginger. In the pre-Qin period, Shu ginger has become a native product of Sichuan. Shu ginger is very famous. In the biography of King Mu of Zhou, the Analects of Confucius, the Historical Records, the Book of Han and other classics, there are records of "Shu Jiang". "Historical Records: The Biography of the Goods and Colonies" said: "Bashu is also fertile, and the land is full of ginger, dansha, stone, copper, iron, bamboo, and wood." Ginger is purple ginger. During this period, the more famous area for the production of Shu ginger was Yangpu, and the "Lü's Spring and Autumn Flavor" recorded: "The beauty of harmony, the ginger of Yangpu." "According to the Han Dynasty high temptation test: Yangpu, the place name, in Shu County. At this time, Shu ginger was more precious and favored by the ancients. "Historical Records: The Biography of the Goods and Colonies" records that during the Warring States Period, if there were thousands of acres of Qianqian and thousands of ginger leeks, they were all with thousands of households. Planting 1,000 crows of ginger leeks can be equivalent to the income of 1,000 households. In the pre-Qin period, the way of eating Shu ginger is rarely recorded in the literature, and there is an account of "crumbs cinnamon and ginger, put wine on top and salt, dry and eat". It can be seen that at that time, Shu ginger could be used as the main ingredient to pickle and eat.
Leshan Xiba ginger (Image source: People's Government Network of Wutongqiao District, Leshan City)
Shu ginger, from the ancient Qiang, Di Qiang, in the oracle bone inscription "Qiang" and "ginger" communication. Yandi Shennong's surname is Jiang, and he tasted a hundred herbs and found ginger, which was named by him. Jiang Ziya in the god list is also of the Qiang nationality. It is certain that Sichuan pepper and ginger are both seasoning plants artificially cultivated in the Sichuan Basin, which are the genes of Sichuan cuisine. Chili peppers entered China and Sichuan after the Ming Dynasty, too late and not a genetic element. Later, chili pepper replaced ginger, and the taste was more dry and strong. Ginger is mild, warm, and better for the body, accounting for about 60% in Sichuan cuisine and about 70% in traditional Chinese medicine. Ginger is a typical example of the homology of food and medicine, and is known as the "long of a hundred medicines".
Chili pepper (photo by Pengzhou Xianshi, picture source: Sichuan Fangzhi Gallery)
Sichuan flavor involves the "five-color theorem" (five flavors) and the "four-color theorem" (four flavors). The "five-color theorem" is a conclusion in graph theory: if a plane is divided into several regions, these regions are colored, and no more than five colors are required if any adjacent regions do not have the same color. The five-color theorem is weaker than the four-color theorem, but easier to prove than the four-color theorem.
The "four-color problem", also known as the four-color conjecture, is one of the three major mathematical problems in the modern world. For more than a century, mathematicians have racked their brains to introduce concepts and methods to prove this theorem, which has stimulated the growth and development of topology and graph theory. In 1976, American mathematicians K. Appel and W. Haken announced that they had obtained the proof of the four-color theorem with the help of an electronic computer, which opened up the prospect of proving mathematical theorems by computer. The four-color problem is that "any map can use only four colors to make countries with common borders different colors", and a map only needs four colors to mark. If the four-color theorem cannot be held on a plane or a sphere, it is inevitable that five or more regions can be constructed to be connected in pairs.
If you consider the four flavors of Sichuan cuisine, that is, sweet, sour, bitter and salty, according to mathematical principles, there are 64 kinds of arrangement, which is in order. If you don't take it into order, the number of combinations is 15. The essence of permutation and combination is that the process is different. It can be seen that the process is different, and the taste is different, from 15 to 64 kinds.
Mammalian taste has been found to recognize five basic tastes: sweet, umami, bitter, sour, and salty. If we consider the five flavors of Sichuan cuisine, the number of precedent arrangements is 325, and the number of combinations that do not emphasize precedence is 31. Different orders, different flavors, this is the mathematics of arrangement. If only 4 and 5 flavors are considered, then the number of permutations is 64 + 325 = 389 flavors. If you only consider the combination (not in order), it is 15 + 31 = 46, and divide 46 by 2 to get 23 flavors. In fact, the Sichuan cuisine process is not only a combination but also an arrangement, and there are far more than 23 kinds of flavors, theoretically from 15 to 325 kinds. This is the mathematical basis for the 24 flavors of Sichuan cuisine.
Spicy fish (photo by Pengzhou Xianshi, picture source: Sichuan Fangzhi Gallery)
Four
Pidu District of Chengdu is the birthplace of ancient Shu civilization. 27,800 years ago, Emperor Wangdi Du Yu and Emperor Cong Lingling established the national capital here, with Pi as the capital. Judging from the history of Du Yu and Kaiming water control, Pidu District (Pi County) may be the birthplace of Sichuan flavor. Sichuan flavor originated in the Du Yu era at the end of the ancient Shu Shang Dynasty and the beginning of the Zhou Dynasty, and was contemporaneous with Sanxingdui. Du Yu (Emperor Wang) was the "god of agriculture", who created a system of cultivation according to the farming season and taught the people to farm. In 1057 BC, Du Yu participated in the War of King Wu. Du Yu is "Pu Pi", the ancient Shu people, who came down from the plateau. Pi Cong is inferior to Yang, inferior means low-lying places, Yang is the Yang of Minshan, then Pi's original meaning is the vast low-lying place south of Minshan. It can be said that "Pi" means a city at a lower altitude - a depression. The radical "阝" means that Yi is the city. "Bei" and "yi" are combined, indicating "subordinate city" or subordinate sub-yi, accompanying capital. Due to the low-lying terrain, the warm and humid air, and the large number of microorganisms with local characteristics, which reproduce quickly and are conducive to biological fermentation, Pidu may be the birthplace of Sichuan flavor. In "Huayang National Chronicles", there are "Pi is called Pi by Shuchuan people" and "Shu is full of health care". Some of the pottery and bronze ware found at the Sanxingdui site in Guanghan and the Guiyuan Bridge site in Shifang are fermentation vessels.
Pottery unearthed in Sanxingdui (Pengzhou Xianshi in Sanxingdui Museum, image source: Sichuan Fangzhi Gallery)
83% of the psychology person's perception of external information comes from the eyes, 11% from hearing, 3.5% from smell, 1.5% from touch, and 1% from taste. But now the survey (Unilever data) shows that people pay attention to taste, 50%, ingredients, nutrition and health 42%, choice 40%, portion 35%, signature features 32%, appearance 28%, word of mouth 30%, preferential activities 26%, and new dishes 14%.
The trend of personal consumption is 17% above 151 yuan, 29% between 101 and 150 yuan, 56% between 51 and 100 yuan, and 3% below 50 yuan. From personalization, diversification and branding in the third consumption era to simplicity, pragmatism and localization in the fourth consumption era. The meal time of the hot pot scene is constantly extended, with 38.6% of the meals taking 45 to 60 minutes and 51.6% of the meals taking more than 1 hour.
Mapo tofu (photo by Pengzhou Xianshi, picture source: Sichuan Fangzhi Gallery)
Five
The Sichuan Basin has been China's strategic hinterland since ancient times and has an extremely important position. Sayings such as "no Sichuan does not become an army", "no Sichuan does not become a square", "no Sichuan does not become a play", "no Sichuan does not become a banquet", etc., indicate the importance and particularity of Sichuan flavors such as Sichuan army, Sichuan medicine, Sichuan opera, and Sichuan cuisine.
The Sichuan brand is a brand of the production area, representing the taste of the Sichuan Basin of Bashu. Sichuan flavor is spicy, which means exciting, warm, fresh, rich, moving, shocking, and for the food level, it is sour, sweet, fresh, bitter, salty and its combinations. To do a good job in the development of the Sichuan flavor industry, the government, the industry, and enterprises have their own responsibilities. Under the guidance of the government, we should do a good job in the policy environment, platform building, planning, talent, organization, coordination, and standard-setting; industry organizations should integrate forces, establish alliances, put forward development countermeasures and suggestions, and strengthen industry self-discipline and system construction; enterprises should do a good job in market entities, scientific research and technological innovation, product production, and market development. The main body of the enterprise should adhere to the new development concept and make more efforts in the five aspects of innovation, coordination, green, openness and sharing. The Sichuan flavor industry should inherit the cultural genes and fine traditions of inclusiveness, openness, diversity, innovation and civilization of Sichuan cuisine, make more fuss in terms of taste, health, cultural creativity, ingredients, price, and reputation, and vigorously promote digitalization, intelligence, broad-spectrum, globalization, and fashion.
Hibiscus chicken slices (Chi Ajuan Image source, image source: Weichengdu)
To make the Sichuan flavor industry better, stronger and bigger, the author puts forward the following suggestions:
The first is to improve scientific research, consolidate the foundation of academic theory, crack the flavor code, and produce flavor from scenery. The second is to keep the integrity and innovation, and the form of the gene should not change. The third is to keep pace with the times, and we can't carve a boat for a sword. Fourth, green ecology, harmonious and healthy nutrition. Fifth, collaborative coupling, sharing and common prosperity. Sixth, quality first, from the quality, beauty, communication, popularity, applicability, attention, recognition, popularity, popularity, satisfaction, reputation, loyalty, follow-up and other aspects of the efforts to make a brand.
(The main content of this article was published in the first issue of Sichuan Culinary magazine in 2024)
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Please indicate: "Source: Fang Zhi Sichuan"
Source: Sichuan Provincial Office of Local Chronicles
Author: Li Houqiang (Deputy Director of the Decision-making Advisory Committee of the Sichuan Provincial Party Committee and Provincial Government, Chairman of the Chengdu Federation of Social Sciences, Professor and Doctoral Supervisor of the Sichuan Academy of Social Sciences)
Picture: Fang Zhi Sichuan (unspecified source picture, provided by the author)