As one of the traditional Chinese cuisines, Sichuan cuisine has had many familiar classic dishes since ancient times, such as the well-known mapo tofu, Hui pot meat, etc. A famous dish in Sichuan. Why sichuan cuisine?
Let's first talk about Mapo tofu, which is one of the traditional famous dishes in Sichuan Province, Mapo tofu was founded in the Tongzhi period of the Qing Dynasty, and was created by Chen Liushi, the owner of the "Chen Xingsheng Rice Shop" in Wanfu Bridge, Chengdu. Because she has several hemp seeds on her face, it is called mapo tofu. Chen's cooked tofu color is bright red, beef grains are crisp, spicy, fragrant, crisp, tender, hot, shaped, very rich In Sichuan flavor, Chen's tofu soon became famous, seekers flocked to it, and literati rioters often met here. There are good people who look at the numbness marks on chen's face, and the drama is 'Chen Ma Po tofu', so it is a beautiful talk. Therefore, it is called 'Chen Ma Po Tofu Shop'.
Let's talk about it, Dongpo altar meat is also called "Dongpo meat", also known as braised pork, boiled meat, Dongpo stewed meat, is a traditional specialty of Meishan, it is said that this dish was the first of Su Dongpo, with braised pork is the most skilled. His cooking experience: "Slow fire, less water, when the fire is enough, it is beautiful." ”
The Dongpo meat cooked by Su Dongpo in this dish is full of color, aroma and taste, fat and not greasy in the mouth, with a strong aroma of wine, which is really a delicacy in the world.
Although popular in Jiangsu and Zhejiang Han areas. However, Sichuan chefs have inherited and perfected their cooking techniques to make it suitable for the tastes of Sichuan people. Cut the pork belly into large pieces as cooking, pad the bottom of the pot with green onion and ginger, add wine, sugar juice, soy sauce, and simmer the broth slowly over a low heat.
The well-known Gongbao chicken is also known as the Gongbao Chicken, the "Gongbao" in the Gongbao Chicken refers to the Prince Shaobao "Ding Baozhen" in the Xianfeng period of the Qing Dynasty, and the Prince Shaobao is also known as Gongbao, so this dish is the name of The dish is determined by the name of Ding Baozhen. He was a delicious man. He was a gourmet, and he later went to Sichuan as an official and brought this dish to Sichuan. After the improvement of Sichuan chefs, his methods are more exquisite and the quality is higher. It continues to this day as a dish for all ages.
The most famous is also to say back to the pot meat, belongs to the Upper River Gang Rong pie Sichuan cuisine, back pot meat has always been considered the top of Sichuan cuisine, also known as boiling pot meat!
Let's talk about the origin of the famous dish of Taibai duck, which is also known as Taibai duck, which is said to have begun in the Tang Dynasty and is related to the poet Li Bai. Shi Xian Li Bai moved to Longchang, Jinzhou with his daughter and loved to eat the famous local dish "braised steamed duck". In the first year of Tianbao, Li Bai was favored by Tang Xuanzong and entered the capital to worship Hanlin. Based on the braised steamed duck he had eaten when he was young, he used the best aged aged flower carving wine, plus goji berries, sanqi and other steamed fat ducks to offer to Xuanzong, and the emperor was very happy, and named this dish "Taibai Duck", which has been passed down from generation to generation and has been passed down to this day!
Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is made with fresh cuttlefish as the main ingredient. This dish is characterized by golden color, crispy on the outside and tender on the inside, sweet and sour and slightly spicy, and rich in flavor. Dongpo cuttlefish "is a delicacy in Leshan, Sichuan Province, related to the Northern Song Dynasty's great writer Su Dongpo. Legend has it that when Su Dongpo went to Lingyun Temple to study, he often went to Lingyun Rock to wash the bricks, and the fish in the river ate its ink, and the skin was thick and black like ink, and people called it "Dongpo cuttlefish". Once and for all, it got its name!
It has to be said that boiling water cabbage is a famous Sichuan dish, which is a classic representative dish of Sichuan Chengdu palace cuisine, created by Sichuan famous chef Huang Jinglin when he was in the Qing Palace Imperial Dining Room, and later carried forward by Sichuan cuisine master Luo Guorong as a fine product at the state banquet.
According to legend, Huang Jinglin created it in the Imperial Dining Room of the Qing Palace. When Huang Jinglin was a cook, many people derogated Sichuan cuisine as "only spicy, vulgar and rustic", in order to break the rumors and prove it, he meditated for a long time and tried it through hundreds of times, and finally created the best of the dishes of "boiling water cabbage", which was extremely complex and minimalist, sweeping away the grievances of Sichuan cuisine for a hundred years, and later, Huang Jinglin brought this cuisine back to Sichuan and was widely circulated. After the founding of the People's Republic of China, boiling water cabbage became a state banquet dish and became a state banquet dish for entertaining VIPs.
Five willow fish is a famous local dish with full color and flavor, which belongs to the Sichuan cuisine family. Although the poet Saint Du Fu is not a Native of Sichuan, he has been living in the Sichuan Caotang for a long time, and in his "Unsightly Fishing Song", he sang a poem closed to "Taibai Duck", and also wrote "Green bamboo shoots welcome the boat out, and the fish in the river come in every day." This shows his excitement about the rich ingredients of Sichuan cuisine. Chengdu still has Du Fu Caotang!
Sichuan cuisine relies on the rich products in the Sichuan-Chongqing area, especially the unique condiment resources. Sichuan cuisine is known for its rich flavor, thick taste, strong flavor and mellow taste. Sichuan cuisine makes good use of compound seasoning, there are 24 flavor types, such as homemade, spicy, salty, strange, salty, etc., as well as 56 cooking methods, such as stir-frying, sliding, boiling, stewing and so on. Among the 56 cooking methods, small frying, small stir-frying, dry roasting, and dry sautéing are unique to Sichuan cuisine. On the palate, Sichuan cuisine pursues "a hundred dishes and a hundred flavors, one dish and one grid". Even in the most common dishes, these exquisite condiments and complex techniques are also reflected, or the most common Sichuan dishes can test the authenticity of Sichuan cuisine.
The so-called correct taste of Sichuan cuisine is, first of all, the raw materials. The importance of raw materials can be seen from the unique taste of "fish aroma" and "strange taste" of Sichuan cuisine, and to tune out these two flavors, it is difficult to achieve without "three peppers" (pepper, pepper, pepper), "three spices" (green onion, ginger, garlic) and Pixian watercress and Yongchuan tempeh
It shows that Sichuan cuisine has a long history and extensive essence, and the real soul of Sichuan cuisine is not chili peppers, but its unique production method and a dish of cabbage and a hundred flavors!

