Some time ago there was a very interesting news, a foreign beauty to Chongqing to play, in the restaurant head nodded back to the pot meat, thousands of instructions not to put peppers, the result of frying back to the pot meat inside the green pepper, this beauty angrily called the police! Chongqing netizens mostly criticize the beauty dress strange, Chongqing cuisine does not have peppers or called Chongqing cuisine? In fact, in Chongqing cuisine decades ago, chili peppers were really not mainstream!
Published in the first year of Xuantong (1909), the "Chengdu General Survey", which records only more than 30 spicy dishes of the 1328 dishes recorded.
By the time of Chongqing during the War of Resistance Against Japanese Aggression, the Sichuan cuisine system had become a system, but from the representative dishes of famous restaurants such as moderate building, white rose, Kaigegui, Xiaodongtian, and Yishi that remained at that time, spicy dishes accounted for less than 1/5. During the War of Resistance Against Japanese Aggression, Chongqing people's taste was not so harsh, except for Sichuan cuisine, restaurants of various cuisines were all over the street. Twenty-three years of the Republic of China (1934), when the list of members of the Chongqing Chinese and Western Restaurant Association showed that there were 260 restaurants in Chongqing this year, of which only 110 were Sichuan restaurants, the rest were Jiangsu and Zhejiang cuisine, northern cuisine, Cantonese cuisine, Hubei cuisine, Henan cuisine, Lu cuisine, etc. Visible, spicy, never the mainstream of Sichuan cuisine, the chopsticks of the old Chongqing people, nor only to the pepper.
Although Sichuan cuisine is not only chili, spicy food has made Sichuan cuisine. Sichuan cuisine is the only one that "makes good use of spicy" cuisine. Please pay attention to the meaning of the word "good use", that is, it should be used only, and it should be used well and skillfully, not a mess of peppers and peppers sprinkled down, this practice is really ruining the name of my Dachuan cuisine.
However, "making good use of spicy" cannot be understood as "using less spicy". Chongqing spicy chicken plate is all peppers, should be regarded as a representative work that pushes the aroma of peppers to the extreme, can you say that this is not "good use of spicy"? As long as it is delicious and creative, it is "making good use of spicy".
The fish flavor type created by Du Xiaotian Du Fat Zi mentioned above is also a representative work of good use of spicy. The previous masters all paid attention to the moderate spicy and moderate, the harmony of the tastes, and the understanding of the middle way was very good.
Now many jianghu dishes in Chongqing abuse spicy, and make the tongue of Chongqing people not recognize the six relatives and only recognize spicy, which is really a crime. In addition to spicy, we should also pursue more, looking at the old Chongqing's vivid and fragrant old Sichuan cuisine recipes: chrysanthemum swallow vegetables, butterfly sea cucumber, poached fish maw, hydrangea dried scallops, glass squid, eggplant sauce fish breast, taibai duck, money chicken tower, cherry meat, original cage jade hairpin, osmanthus hoof tendons, fish puff pastry rabbit cake, chicken mushroom sunflower vegetables, Linglong fish crisp, eyebrow crisp, rose purple cake, plum dumplings. I'm going to drool when I think about it!
Nothing is absolute. There is no doubt that chili peppers have made Chongqing Sichuan cuisine; but the abuse of peppers will also limit the pattern and development innovation of Chongqing Sichuan cuisine. Foodie friends, what do you think?
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