<h1 class="art_detail_title" > take you to feel the culture of Shuxiang Sichuan cuisine</h1>
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Sichuan cuisine culture has been passed down from the Qin and Han dynasties to the present, and it has integrated the strong local characteristics of each dynasty and generation and the profound traditional cultural heritage. With the precipitation of time, Sichuan cuisine has continued to evolve into the largest cuisine in China. Next, I will introduce the Sichuan cuisine culture and the preparation method of Sichuan cuisine.
The cooking methods of Sichuan cuisine are frying, frying, frying, frying, slipping, simmering, boiling, baking, roasting, stewing, burning, boiling, stewing, boiling, boiling, boiling, simmering, steaming, brine, flushing, mixing, dipping, soaking, freezing, raw frying, stir-frying, dry sautéing, dry boiling, fresh boiling, crisp frying, dry steaming, oil pouring, drunkenness, fried harvesting, pot stickers, etc. Nearly 40 kinds, there are more than 3,000 kinds of dishes.
As a cultural phenomenon, Sichuan cuisine has a very deep heritage. Celebrities and masterpieces of the past, when it comes to Bashu style figures, are often inseparable from food. The Eastern Jin Dynasty Chang Xuan's "Huayang Guozhi" summarizes the Bashu diet as "still taste" and "good spicy". In the Tang Dynasty, Du Fu highly summarized and praised the fine wine and cuisine of Bashu with the verse "Shu wine is invincible, and the beauty of river fish can be sought". During the War of Resistance Against Japanese Aggression, famous people such as Guo Moruo, Yang Hansheng, Chen Baichen, and Ge Baoquan often gathered at a small restaurant in the alley near Tongyuanmen to taste Sichuan dishes such as "spiced beef", "qing stew beef", "fried beef", "crystal buns" and other Sichuan dishes. Guo Moruo also took the opportunity to write the "Star Linxuan" signboard for the small restaurant, leaving a good story between celebrities and Sichuan cuisine.
The names of many Sichuan dishes have rich cultural connotations. Such as "one product", "three yuan", "four joys", "five blessings", "six combinations", "eight treasures" and so on. Taking the name of the dish "Liuzhi Spring" as an example, it not only borrows the "Liuhe" majesty of the east, south, west, north, heaven and earth, but also harmonizes "deer" and "crane", alluding to the beauty of wishing people a long life. As for the names of dishes such as "Taibai Duck", "Noble Concubine Chicken", "Dongpo Elbow", "Kung Pao Chicken", etc., it is also quite able to send diners to sigu. In the 1930s, Beibei opened a "good restaurant", and the owner took Mencius's philosophical name of "poor is good at his own, and Da ze is good at the world", naming the restaurant, which has a far-reaching intention. Later, "Kanzen Soup", "Kanemi Noodles", and "Kanzen Buns" have become famous dishes with a long aftertaste. "Poached fish belly" is a famous dish carefully created by Mr. Zeng Yaguang, a famous chef in Chongqing, who is inspired by the folk song of "small purse, double silk and double belt, sister embroidered purse, hanging on lang's waist". Taste its delicacies, look at its beautiful shape, and seem to be able to feel the fresh and fluttering bafeng nostalgia.
Since the reform and opening up, Chongqing Sichuan cuisine has been constantly innovating on the basis of maintaining traditional flavors, for example, on the basis of Chongqing Mao belly hot pot, mandarin duck hot pot, four-flavor hot pot and sauerkraut fish series appeared in the 1980s; in the 1990s, there were spicy chicken series, beer duck, bean flower fish series and Spring Water Chicken series dishes that swept the mountain city. Creating a cultural atmosphere is the highlight of sichuan cuisine's success. Dalian cuisine, it seems to be missing this point.
Sichuan cuisine flavor type Sichuan cuisine has paid attention to "five flavors harmony" and "taste-oriented" since ancient times. Sichuan cuisine has many flavor types and is the first of all major cuisines. Today, there are 24 flavor types of Sichuan cuisine, which are divided into three categories:
The first category is spicy flavor type: spicy taste, red oil flavor, paste spicy taste, sour and spicy taste, pepper flavor, home cooking, lychee spicy flavor, fish flavor, tangerine peel flavor, strange taste and so on. Among them, fish aroma, tangerine peel, and strange taste are the flavor types of Sichuan cuisine. Its dishes include strange bird shreds, strange rabbit diced rabbit, fish flavored meat shredded meat, tangerine peel beef, mapo tofu, boiled beef, back pot meat, salt fried meat, Taibai duck and so on.
The second category is spicy flavor type: there is garlic paste flavor, ginger flavor, mustard flavor, sesame sauce flavor, smoke flavor, sauce flavor, five flavor, bad flavor and so on. Representative dishes include camphor duck, smoked pork ribs, anchovies with sesame sauce, hot chicken with ginger sauce, rotten meat and so on.
The third category is the fresh sour and sweet flavor type: there are salty and umami taste, soy sauce flavor, eggplant juice taste, mellow sweetness, lychee flavor, sweet and sour flavor, etc. This type of flavor type is widely used, such as a pin guan yan, dry roast shark fin, white sauce abalone, lotus fish belly, boiled water cabbage, hibiscus chicken slices, pot meat slices, eight treasure duck, brine duck breast and so on.
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