What are there in the upper reaches of the Yangtze River?

The upper reaches of the Yangtze River refer to the reach from the source of the Yangtze River to Yichang, Hubei. It involves Tibet, Qinghai, Yunnan, Guizhou and other places. The source of the Yangtze River is located in the hinterland of the Qinghai-Tibet Plateau, where the terrain is high, the air is thin, the climate is bad, the traffic is dangerous and inaccessible. Jacky Tuotuo River in the Yangtze River, Dangqu River in the south and Chuma River in the north all originate from here. After these three sources meet, people call it Tongtian River. Tongtian River flows through Yushu, Qinghai, where the sunshine is abundant, the air is fresh and there are green grass beaches along the river. It is an important animal husbandry area in the Yangtze River Basin. Therefore, people here mainly eat beef and mutton, rice cakes and butter tea, which has a unique national flavor. Tongtian River turns south and enters the deep mountain valley at the junction of Tibet and Sichuan, which is called Jinsha River. Jinsha River passes through the north side of Yunnan-Guizhou Plateau, flows to Yibin City, Sichuan Province, and enters Sichuan Basin. In Yibin, it meets the Minjiang River in Beiliu, which is called the Yangtze River. The Yangtze River flows nearly 3500 kilometers from its source to here. Due to these stages, the geographical environment is harsh and the population is small. Historically, people's diet can only survive. It is difficult to form cultural characteristics. Below Yibin, the section of the Yangtze River, commonly known as the Yangtze River, is more than 2,800 kilometers and densely populated. Thousands of flavors of food culture in the Yangtze River valley, such as Sichuan cuisine, Hunan cuisine, Hubei cuisine, Anhui cuisine, Jiangsu cuisine and Shanghai cuisine, have all developed under the nurturing of the Yangtze River and are all displayed here. The formation of Bashu food culture mainly has the following factors: First, the geographical environment is superior. The Yangtze River runs from Yibin, Sichuan, where Yunnan, Guizhou and Sichuan meet, to Yichang, Hubei, commonly known as Chuanjiang. This basin is located in the transition zone from the Qinghai-Tibet Plateau to the middle and lower reaches of the Yangtze River, and it is also a place where the ethnic groups in the western pastoral areas and the agricultural ethnic groups in the east interact and merge with each other. The Sichuan Basin through which it flows is one of the richest areas in China. The basin is surrounded by mountains and plateaus with an altitude of 1000 to 3000 meters. The average elevation of the basin is about 500 meters. Except Chengdu Plain, the terrain is dominated by hills and low mountains. Although the basin is surrounded by Wushan Mountain in the east and Dalou Mountain and Daliangshan Mountain in the south, these mountains are not high enough to stop the warm airflow. After the warm and humid air flow from the Pacific Ocean and the Indian Ocean entered the basin, it was blocked by the Qinghai-Tibet Plateau on the southwest roof for a long time, which improved the hydrothermal conditions in this area. There are towering Micang Mountain and Daba Mountain in the north. Daba Mountain and Qinling Mountain in the north are all above 2000 meters above sea level, which can block the cold air in the north in winter. Even if it invades the basin, it will reduce the cold degree because it exceeds the mountains, making the basin warm in winter and early in spring and becoming a famous winter warm center in China. The frost period is about two months, the frost days are generally less than 25 days, the frost-free period is generally 250 to 300 days throughout the year, and the average temperature in the coldest January in the basin is above 5 degrees. Because there is less cold air intrusion in the north, the temperature rises quickly in spring, and spring comes early, dozens of days ahead of the middle and lower reaches of the Yangtze River. In April, the average temperature in the central and southern parts of the basin will exceed 18 degrees, which is beneficial to the reproduction of various crops, vegetables and fruits. The annual rainfall in Sichuan Basin is more than 1000 mm, and the water evaporation is about 600 mm, which is less than the precipitation, and the domestic runoff is rich. In addition, on the whole, the terrain in the ancient Bashu area is complex, so it is impossible to have large-scale floods and droughts. The diversity and variability of this environment has also prompted Bashu people to develop the spirit of being diligent in thinking and being good at adapting to local conditions. This warm and humid subtropical monsoon climate in Sichuan Basin is very conducive to the all-round development of agricultural production, which also provides a wide range of raw materials for Sichuan cuisine. The soil conditions in Sichuan basin are also very good, especially suitable for farming. The fertile Chengdu Plain is often a golden world, and the rice, wheat, dark yellow rape flowers and citrus fruits in Huang Chengcheng are dazzling. Sichuan basin is also rich in tea, tung oil, bamboo and wood, medicinal materials, all kinds of vegetables are evergreen all the year round, six animals are prosperous, and there are many fish. Therefore, "Gongsun Shu in the Later Han Dynasty" said: "Shu is a thousand miles of fertile soil, fertile soil produces fruit, and there is no food." "Huayang National Records" also said: "Shu Woye is thousands of miles away, counting' land and sea'. Drought causes water to penetrate, while rain blocks the water gate. Therefore, it is recorded that floods and droughts follow people and there is no famine. The world is called' Feng'. " Temperature, precipitation, soil, resources, etc. Bashu has the superior natural conditions for ancient Sichuan to become a "land of abundance", which is undoubtedly the deep foundation and main factor for the development of Sichuan cuisine. Second, "Shang Wei" and "Hao Spicy". This is a high generalization of Bashu food culture by the long songs in the East Jin and Shu. Yunnan, Guizhou and Sichuan in the upper reaches of the Yangtze River are mostly alpine valleys, with short sunshine time and high air humidity, so people in the village like to eat spicy things since ancient times, that is, pungent condiments such as pepper, ginger and onion. Pepper and pepper were introduced into China, which was more popular among Bashu people. Nowadays, Sichuanese are famous for eating Chili, drinking more and eating hot pot. The formation of these hobbies is related to the hot and humid climate in Bashu area in history. Mr. Xiong Sizhi believes: "Pepper not only conforms to the tradition of spicy food, but also has the function of dehumidification, so the rapid popularization of pepper in Sichuan has brought great changes to Sichuan cuisine." There are many ethnic groups living in the upper reaches of the Yangtze River, and as the political, economic and documentary center of the upper reaches of the Yangtze River, Sichuan has always been an ideal place for people of all ethnic groups to live together. Nearly 65,438+000 statues of gods, heads and faces have been unearthed from Sanxingdui Shang Dynasty site in Guanghan. Braids, curly hair and knots prevalent in southwest China and broken hair prevalent in southeast China can be observed, which is very common in the Central Plains. Facial features include long face, high nose, flat face and wide nose, which reflect the ethnic complexity in this area. Since then, in all previous dynasties, especially in the Ming and Qing Dynasties, there has been a large-scale migration movement to Sichuan, which is called "filling Sichuan and filling lakes". People of all ethnic groups in different regions live together in Bashu, which not only brings their drinking customs and cooking skills to Bashu, but also is influenced by the original local diet tradition, blending with each other, infiltrating each other, learning from each other's strong points and forming the unique flavor of Sichuan cuisine. Li, a Qing man, compiled the famous dishes and cooking methods carefully collected by his father Li Huanan into Wake Up the Garden Record, which proved that Bashu food culture absorbed the essence of local food culture. The formation and development of Sichuan cuisine is also related to the fact that Bashu culture is good at digesting and integrating the cultures of various nationalities. It is a major feature of Bashu culture to accept immigrants and foreign cultures with a tolerant attitude. Therefore, Yuan Tingdong, a Sichuan scholar, pointed out: "The high-level Sichuan wine, Sichuan cuisine and Sichuan opera were formed after foreign cultures were introduced into Sichuan, and this fact may be unexpected for most Sichuan wine, Sichuan cuisine and Sichuan opera lovers." Sichuan cuisine is also developed by combining the delicious flavors of the Yangtze River valley and even all parts of China. For example, the lion's head, a famous Sichuan dish, originated from Yangzhou lion's head, eight-treasure tofu originated from the imperial cuisine of Qing Dynasty, white meat with garlic paste originated from Manchu white meat, steamed buns in mountain city originated from Hangzhou dumplings, and Tujia baked buns originated from Tujia in western Hubei.