According to the history of Sichuan, what is its relationship with food?

Sichuan cuisine has a history of more than 2,000 years and is rich in intangible cultural heritage, including cooking skills, cooking materials, seasonings, finished products, various customs and other intangible cultural heritage. Exploring the historical evolution of Sichuan cuisine and the protection and development of intangible cultural heritage will help to promote the scientific and healthy development of Sichuan cuisine industry, promote the protection and development of China's intangible cultural heritage and carry forward Chinese culture.

First, Sichuan cuisine was born in Shang and Zhou Dynasties.

In the Changzhou era, Sichuan was also rich in various ingredients. Grain, livestock, vegetables and spices are abundant, which provides a good material foundation for the cooking of Sichuan cuisine, and Sichuan cuisine is also budding. During the Qin, Han and Wei Dynasties, King Hui of Qin began to move to Bashu, which influenced the lifestyle and diet of contemporary Sichuanese. The establishment of Dujiangyan Water Conservancy Project in Chen Xiaowang period rapidly developed the agricultural production in Sichuan, enriched the material resources of ordinary people and promoted the subsequent development of Sichuan cuisine.

Historical evolution and intangible cultural heritage protection of Sichuan cuisine, one of the eight major cuisines in China

According to Yang Xiong's Shu Du Fu in Han Dynasty, there were more than 70 kinds of cooking materials in Sichuan at that time, including local common animal and plant materials and famous brands unique to Sichuan Sifang. Chefs in Sichuan skillfully make many delicious foods from these cooking materials and have begun to show the basic style of Sichuan cuisine. There is also a saying that it is "still a taste" and "a good new countryside". At the same time, in order to show their extravagance, dignitaries began to "marry the meals in the kitchen of cows, sheep and pigs", and the banquets in Bashu area really began to develop from Qin and Han Dynasties. In the Tang and Song Dynasties, the banquet forms in Sichuan became very distinctive, and liquid food and fresh banquets were very popular.

Especially in the late Qing Dynasty, banquets flourished and new banquet varieties appeared constantly. For example, Manchu-Han Banquet and Banquet, Overview of Chengdu and Chengdu Banquet Hall recorded the famous banquet places mainly used for tourist banquets in the late Qing Dynasty. There are 1 1 Political Work Hall, Guizhou Pavilion and Shanghai Company Commercial Bureau Temple in the province, but there are no post-societies outside the province. Sichuan's vegetable market is becoming more and more developed. There are not only comprehensive restaurants with perfect tastes, but also many professional food stalls and vendors with outstanding personalities.

Second, the stereotype of Sichuan cuisine in Ming and Qing Dynasties.

The rulers of the Qing dynasty once again adopted the method of emigrating to Sichuan, which promoted the economic development of Sichuan. Similarly, Sichuan cuisine has been further developed on the existing basis, filling the length and magnetism of cuisine cooking in various places. The most common cooking techniques include three categories, more than 20 kinds, complete in structure, diverse in quantity and complete in variety, thus forming a well-structured flavor system, which consists of five kinds: banquet, three steamed and nine buckled dishes, popular snacks, home-cooked dishes and flavor snacks. During this period, the restaurants in Sichuan have outstanding personality, forming a wide range of interviews, diverse cooking methods, exquisite seasonings and diverse production characteristics. In addition to rich and unique natural seasonings, there are many excellent and unique processed seasonings in Sichuan, such as Xuandou Board, Baoning Vinegar and Yongchuan Bean. The rich and colorful flavor can be summarized as "one plate and one grid, cabbage and white rice".

The prosperity and innovation period of Sichuan cuisine is mainly after the founding of New China, especially after the 1980s. With the opportunity of reform and opening-up, the sustained and high-speed development of China's economy and the improvement of chefs' political status and cultural quality, Sichuan cuisine has an unprecedented good development opportunity, characterized by unprecedented prosperity of the food market, which is manifested in the modernization of cooking technology at home and abroad, diversification of cooking styles, personalization, fashion and feast.

To sum up, in the long historical evolution, Sichuan cuisine has formed various "traditional cultural expressions" (such as folk activities, performing arts, traditional knowledge and technology, related utensils, objects, handicrafts, etc.). ) and the cultural space handed down from generation to generation by people in Bashu area and closely related to public life. Mainly the raw materials of Sichuan cuisine,

Intangible Protection and Development Achievements of Sichuan Cuisine

Up to now, among the three national non-mountain protection lists established and published in Sichuan, there are 39 in Chongqing and 8 in Sichuan1/kloc-0. Among them, the second batch of national intangible cultural heritage list includes three non-productive items of Sichuan cuisine: traditional production skills of Xuantouban, soybean brewing skills and traditional production skills of mustard tuber. In the three national intangible cultural heritage protection catalogues published, the number of Sichuan cuisine fee inheritance projects is second only to Beijing and Shanxi, and tied for third place with Zhejiang.

At the provincial and municipal levels, by the end of February, 20 14, the Sichuan provincial government had examined and published three provincial intangible assets protection lists, and the Chongqing municipal government had examined and published four batches of municipal intangible assets protection lists. Among them, there are 3/kloc-0 Judaization projects in Sichuan province, 5 expansion projects, 52 projects in Chongqing and Sichuan, 83 provincial Judaization projects in 2 provinces and cities, and 5 provincial Judaization expansion projects, all of which are traditional skills concentrated on the list of Judaization protection. In addition, the list of non-mountain protection in cities and counties under the jurisdiction of Sichuan Province and Chongqing Municipality has also been published, including Sichuan non-mountain projects.

Historical evolution and intangible cultural heritage protection of Sichuan cuisine, one of the eight major cuisines in China. Secondly, the system of intangible representative heirs of Sichuan cuisine was established. According to relevant documents, there are 36 provincial-level Sichuan intangible cultural heritage inheritors in Sichuan Province, and the national-level Sichuan intangible cultural heritage project inheritors 1 person. There are 32 representative inheritors of Sichuan cuisine in Chongqing municipality, and there is no inheritor for the national Sichuan cuisine fee inheritance project for the time being.

Based on the established Sichuan cuisine full recognition system, this paper explores the way to protect traditional skills that keep pace with the times. The inheritors of the non-Jewish Sichuan cuisine project participated in some training activities and systematically learned the relevant knowledge of traditional skills. For example, Dou Xian version of the traditional production base, the traditional production base of menstrual soup.

Third, show the charm of Sichuan cuisine metaphor project through various celebrations. Relevant departments actively displayed the charm of non-game projects in Sichuan through various celebration activities, which greatly improved their influence and popularity. The most influential ones are Chengdu International Intangible Cultural Heritage Festival in China, Chengdu International Food Tourism Festival in China and Chongqing Hot Pot Food Festival.

Fourthly, some non-production items of Sichuan cuisine have been well protected and developed. At the international forum held by Chengdu International Intangible Cultural Heritage Festival in China, experts, scholars and non-traditional inheritors from home and abroad discussed the protection and development of intangible cultural heritage. Ma Chengde, deputy director of the Department of Intangible Cultural Heritage of the Ministry of Culture of China, believes that traditional medicine, traditional skills and some non-productive projects of traditional arts are mainly suitable for the productive protection of intangible cultural heritage. At present, the selected Sichuan cuisine charging items at all levels are protected by production within the scope of traditional techniques, and some Sichuan cuisine charging items have created good economic, social and ecological effects. For example, Dou Xian version of the traditional making machine art, real Mapa bean curd making machine art, Shixi white bean curd making machine art, Fushun bean curd traditional making machine art and so on.

The intangible cultural heritage of Sichuan cuisine is a great inheritance of Sichuan cuisine, which contributes to the continuous development and innovation of Sichuan cuisine, explores the historical evolution of Sichuan cuisine and the protection and development of intangible cultural heritage, and promotes the development of Sichuan cuisine industry. Better benefit the people, carry forward Chinese food culture, and enrich and improve the country's cultural soft power to a certain extent.