The Development of Sichuan Food Culture

(1) Sichuan food culture. The development of Sichuan cuisine ~ 1. Classic Sichuan cuisine has the characteristics of China cooking, while modern Sichuan cuisine inherits these characteristics! ① Ginger: As early as the end of the Warring States Period, it was recorded in Lu's Spring and Autumn Annals that Sichuan's ginger was famous in the Central Plains. Before the Spring and Autumn Annals, ginger was one of the main seasonings for cooking in the Central Plains. Xiang Jie, a famous warlock of Wu, came up with a way to get Sun Quan to send a man to fly to Chengdu on a bamboo pole and buy Shu generals under the spell. Although this story is absurd, it gives us three important clues:

1) Ginger was used as one of the ingredients in Bashu cuisine in Wei and Jin Dynasties; ?

2) The quality of ginger produced in Sichuan is well-known in Jiangnan area; ?

3) During the Three Kingdoms period, the agricultural products market has been transnational. Sun Quan said that "there is no hate in the world". In other words, as long as the seasons are in line, Jiangnan can still buy ginger produced in Sichuan. 2 Zanthoxylum bungeanum: Zanthoxylum bungeanum is an important ingredient in ancient cooking, and its use was first seen in poetry. Martin. "East Gate": "Gu Erdan died, the more sour. Look at me like a dragonfly, and I will hold the pepper. " This poem points out that Zanthoxylum bungeanum is a spice in ancient Gong Mi.

As a condiment, Zanthoxylum bungeanum plays an important role in the cooking history of China. Zanthoxylum bungeanum is planted in many parts of the country. Today, pepper is widely used in Sichuan cuisine, and it is also used in dishes in many parts of the country. However, the aroma and hemp taste of Zanthoxylum bungeanum planted in different places are very different, and the degree of putting it in vegetables is also different. We can say that both Sichuan cuisine and Hebei cuisine use peppers, but we can only say that Sichuan cuisine has hemp taste and Hebei cuisine has no hemp taste.

Long ago, Sichuan was famous for its Sichuan pepper. Mustard: Another condiment in Sichuan and the whole country may be mustard, which is a powder ground from the fruit of mustard. It has a strong * * * flavor and does not belong to one of the "five spices". In the Song Dynasty, it was widely regarded as a "spicy" flavor. There is a saying of "mustard" in Pujiang Wu's Zhong and Tokyo Lu, which has long been known to China people. Yin Shu in the Western Han Dynasty is the earliest book to record the cultivation of mustard, and the Four Seasons Moon Order in the Eastern Han Dynasty also talks about the cultivation methods of mustard. Wu Bencao, written by Hua Tuo's disciples in the Three Kingdoms, was named "Shu mustard" for the first time.

According to Compendium of Materia Medica, mustard can be divided into mustard (mustard) and mustard, among which mustard is mustard. In addition to the above condiments, classical Sichuan cuisine also contains the same condiments as other cuisines in China, such as Cornus officinalis, garlic, pepper and cinnamon. The main features of classic Sichuan cuisine ~ ① Smelly but still beautiful —— remnants of ancient Bashu cooking before the Qin Dynasty (still delicious and spicy) (3) Reuse of honey: honey has almost disappeared in modern China cooking, and it is rarely used in modern Sichuan cuisine, and its position in cooking has been completely replaced by sucrose or maltose. * * Third, the prosperity of Sichuan cuisine before the Yuan Dynasty: From the end of the Warring States to the end of the Southern Song Dynasty, Sichuan experienced three large-scale immigrants.

The first migration was that Qin moved to Bashu area after Qin destroyed Shu, and the nobles of the six countries moved to Sichuan after Qin Shihuang unified China. The second migration was in the turmoil at the end of the Eastern Han Dynasty. First Ada, then Liu Bei led the clans of the Central Plains into Sichuan. The third migration was the Central Plains clan who took refuge in Sichuan during the turmoil in the late Tang Dynasty.

All three immigrants have the same characteristics. The high cultural level of immigrants brought the advanced culture of the Central Plains into Sichuan, which promoted the progress and prosperity of Sichuan culture, and diet, as an important aspect of culture, was also reflected. ① Sichuan food culture had no regional characteristics in Qin and Han dynasties; ② The division between the classical Bashu cuisine and the Central Plains and Jiangnan cuisines appeared in the late Eastern Han Dynasty and the Wei and Jin Dynasties ... The classical Sichuan cuisine in the Wei and Jin Dynasties showed different characteristics from the Western Han Dynasty, so we think that the division between the classical Bashu cuisine and other cuisines in China should be in the late Eastern Han Dynasty and the Wei and Jin Dynasties, not the Qin and Han Dynasties. (3) The prosperity of Bashu food culture in Sui, Tang and Five Dynasties ... Today, we have no way of knowing the specific content of the lost Shu Meng Edible Classic, and we can only spy out the novelty of the banquet types of senior people in Sichuan at that time and the exquisiteness and originality of the food style from Mrs. Hua Rui's palace words. In the Song Dynasty, classic Sichuan cuisine became a major cuisine in China ... The great achievement of Sichuan cuisine in the Song Dynasty was that its cooking began to spread abroad, so that overseas Sichuanese and ordinary people who were not Sichuanese could eat local flavor food in special restaurants, which was the first time that Sichuan cuisine became an independent cooking system ... * * Modern Sichuan cuisine achieved its stereotyped task through three ways: 1) Restaurant Chef 2. The rise of modern Sichuan cuisine is due to the relative improvement of the living standards of ordinary people in Sichuan in the late Qing Dynasty. A large number of Chinese dishes provide a rich source for higher-level Sichuan cuisine. Many home-cooked dishes that were difficult to be elegant at that time have now become mid-range or high-end dishes, such as "Sichuan pork"! ! Honey has almost disappeared in modern China cooking and is rarely used in modern Sichuan cuisine. Its position in cooking has been completely replaced by sucrose or maltose.

Third, the prosperity of Sichuan cuisine before Yuan Dynasty: From the end of Warring States to the end of Southern Song Dynasty, Sichuan experienced three large-scale migrations. The first migration was after Qin destroyed Shu, Qin moved to Bashu area, and after Qin Shihuang unified China, six nobles moved to Sichuan. The second migration was in the turmoil at the end of the Eastern Han Dynasty. First Ada, then Liu Bei led the clans of the Central Plains into Sichuan. The third migration was the Central Plains clan who took refuge in Sichuan during the turmoil in the late Tang Dynasty.

All three immigrants have the same characteristics. The high cultural level of immigrants brought the advanced culture of the Central Plains into Sichuan, which promoted the progress and prosperity of Sichuan culture, and diet, as an important aspect of culture, was also reflected. ① Sichuan food culture had no regional characteristics in Qin and Han dynasties; ② The division between the classical Bashu cuisine and the Central Plains and Jiangnan cuisines appeared in the late Eastern Han Dynasty and the Wei and Jin Dynasties ... The classical Sichuan cuisine in the Wei and Jin Dynasties showed different characteristics from the Western Han Dynasty, so we think that the division between the classical Bashu cuisine and other cuisines in China should be in the late Eastern Han Dynasty and the Wei and Jin Dynasties, not the Qin and Han Dynasties. (3) The prosperity of Bashu food culture in Sui, Tang and Five Dynasties ... Today, we have no way of knowing the specific content of the lost Shu Meng Edible Classic, and we can only spy out the novelty of the banquet types of senior people in Sichuan at that time and the exquisiteness and originality of the food style from Mrs. Hua Rui's palace words. In the Song Dynasty, classic Sichuan cuisine became a major cuisine in China ... The great achievement of Sichuan cuisine in the Song Dynasty was that its cooking began to spread abroad, so that overseas Sichuanese and ordinary people who were not Sichuanese could eat local flavor food in special restaurants, which was the first time that Sichuan cuisine became an independent cooking system ... * * Modern Sichuan cuisine achieved its stereotyped task through three ways: 1) Restaurant Chef 2. The rise of modern Sichuan cuisine is due to the relative improvement of the living standards of ordinary people in Sichuan in the late Qing Dynasty. A large number of Chinese dishes provide a rich source for higher-level Sichuan cuisine. Many home-cooked dishes that were difficult to be elegant at that time have now become mid-range or high-end dishes, such as "Sichuan pork"! !

? Honey has almost disappeared in modern China cooking and is rarely used in modern Sichuan cuisine. Its position in cooking has been completely replaced by sucrose or maltose. * * Third, the prosperity of Sichuan cuisine before the Yuan Dynasty: From the end of the Warring States to the end of the Southern Song Dynasty, Sichuan experienced three large-scale immigrants. The first migration was after Qin destroyed Shu, Qin moved to Bashu area, and after Qin Shihuang unified China, six nobles moved to Sichuan. The second migration was in the turmoil at the end of the Eastern Han Dynasty. First Ada, then Liu Bei led the clans of the Central Plains into Sichuan. The third migration was the Central Plains clan who took refuge in Sichuan during the turmoil in the late Tang Dynasty.

? All three immigrants have the same characteristics. The high cultural level of immigrants brought the advanced culture of the Central Plains into Sichuan, which promoted the progress and prosperity of Sichuan culture, and diet, as an important aspect of culture, was also reflected. ① Sichuan food culture had no regional characteristics in Qin and Han dynasties; ② The division between the classical Bashu cuisine and the Central Plains and Jiangnan cuisines appeared in the late Eastern Han Dynasty and the Wei and Jin Dynasties ... The classical Sichuan cuisine in the Wei and Jin Dynasties showed different characteristics from the Western Han Dynasty, so we think that the division between the classical Bashu cuisine and other cuisines in China should be in the late Eastern Han Dynasty and the Wei and Jin Dynasties, not the Qin and Han Dynasties. (3) The prosperity of Bashu food culture in Sui, Tang and Five Dynasties ... Today, we have no way of knowing the specific content of the lost Shu Meng Edible Classic, and we can only spy out the novelty of the banquet types of senior people in Sichuan at that time and the exquisiteness and originality of the food style from Mrs. Hua Rui's palace words. In the Song Dynasty, classic Sichuan cuisine became a major cuisine in China ... The great achievement of Sichuan cuisine in the Song Dynasty was that its cooking began to spread abroad, so that overseas Sichuanese and ordinary people who were not Sichuanese could eat local flavor food in special restaurants, which was the first time that Sichuan cuisine became an independent cooking system ... * * Modern Sichuan cuisine achieved its stereotyped task through three ways: 1) Restaurant Chef 2. The rise of modern Sichuan cuisine is due to the relative improvement of the living standards of ordinary people in Sichuan in the late Qing Dynasty. A large number of Chinese dishes provide a rich source for higher-level Sichuan cuisine. Many home-cooked dishes that were difficult to be elegant at that time have now become mid-range or high-end dishes, such as "Sichuan pork"! ! From the end of the Warring States to the end of the Southern Song Dynasty, Sichuan experienced three large-scale migrations. The first migration was after Qin destroyed Shu, Qin moved to Bashu area, and after Qin Shihuang unified China, six nobles moved to Sichuan. The second migration was in the turmoil at the end of the Eastern Han Dynasty. First Ada, then Liu Bei led the clans of the Central Plains into Sichuan. The third migration was the Central Plains clan who took refuge in Sichuan during the turmoil in the late Tang Dynasty. All three immigrants have the same characteristics. The high cultural level of immigrants brought the advanced culture of the Central Plains into Sichuan, which promoted the progress and prosperity of Sichuan culture, and diet, as an important aspect of culture, was also reflected.

① During the Qin and Han Dynasties, Sichuan's food culture had no regional characteristics.

② The division between the classical Bashu cuisine and the Central Plains and Jiangnan cuisines appeared in the late Eastern Han Dynasty and the Wei and Jin Dynasties ... The classical Sichuan cuisine in the Wei and Jin Dynasties showed different characteristics from the Western Han Dynasty, so we think that the division between the classical Bashu cuisine and other cuisines in China should be in the late Eastern Han Dynasty and the Wei and Jin Dynasties, not the Qin and Han Dynasties.

(3) The prosperity of Bashu food culture in Sui, Tang and Five Dynasties ... Today, we have no way of knowing the specific content of the lost Shu Meng Edible Classic, and we can only spy out the novelty of the banquet types of senior people in Sichuan at that time and the exquisiteness and originality of the food style from Mrs. Hua Rui's palace words.

In the Song Dynasty, classic Sichuan cuisine became a major cuisine in China ... The great achievement of Sichuan cuisine in the Song Dynasty was that its cooking began to spread abroad, so that overseas Sichuanese and ordinary people who were not Sichuanese could eat local flavor food in special restaurants, which was the first time that Sichuan cuisine became an independent cooking system ... * * Modern Sichuan cuisine achieved its stereotyped task through three ways: 1) Restaurant Chef 2. The rise of modern Sichuan cuisine is due to the relative improvement of the living standards of ordinary people in Sichuan in the late Qing Dynasty. A large number of Chinese dishes provide a rich source for higher-level Sichuan cuisine. Many home-cooked dishes that were difficult to be elegant at that time have now become mid-range or high-end dishes, such as "Sichuan pork"! ! From the end of the Warring States to the end of the Southern Song Dynasty, Sichuan experienced three large-scale migrations. The first migration was that Qin moved to Bashu area after Qin destroyed Shu, and the nobles of the six countries moved to Sichuan after Qin Shihuang unified China. The second migration was in the turmoil at the end of the Eastern Han Dynasty. First Ada, then Liu Bei led the clans of the Central Plains into Sichuan. The third migration was the Central Plains clan who took refuge in Sichuan during the turmoil in the late Tang Dynasty. All three immigrants have the same characteristics. The high cultural level of immigrants brought the advanced culture of the Central Plains into Sichuan, which promoted the progress and prosperity of Sichuan culture, and diet, as an important aspect of culture, was also reflected. ① Sichuan food culture had no regional characteristics in Qin and Han dynasties; ② The division between the classical Bashu cuisine and the Central Plains and Jiangnan cuisines appeared in the late Eastern Han Dynasty and the Wei and Jin Dynasties ... The classical Sichuan cuisine in the Wei and Jin Dynasties showed different characteristics from the Western Han Dynasty, so we think that the division between the classical Bashu cuisine and other cuisines in China should be in the late Eastern Han Dynasty and the Wei and Jin Dynasties, not the Qin and Han Dynasties. (3) The prosperity of Bashu food culture in Sui, Tang and Five Dynasties ... Today, we have no way of knowing the specific content of the lost Shu Meng Edible Classic, and we can only spy out the novelty of the banquet types of senior people in Sichuan at that time and the exquisiteness and originality of the food style from Mrs. Hua Rui's palace words. In the Song Dynasty, classic Sichuan cuisine became a major cuisine in China ... The great achievement of Sichuan cuisine in the Song Dynasty was that its cooking began to spread abroad, so that overseas Sichuanese and ordinary people who were not Sichuanese could eat local flavor food in special restaurants, which was the first time that Sichuan cuisine became an independent cooking system ... * * Modern Sichuan cuisine achieved its stereotyped task through three ways: 1) Restaurant Chef 2. The rise of modern Sichuan cuisine is due to the relative improvement of the living standards of ordinary people in Sichuan in the late Qing Dynasty. A large number of Chinese dishes provide a rich source for higher-level Sichuan cuisine. Many home-cooked dishes that were difficult to be elegant at that time have now become mid-range or high-end dishes, such as "Sichuan pork"! !

(2) The development process of Sichuan wine and tea ~ Sichuan Yi tartary buckwheat wine: Before liberation, the Yi people did not have a special brewing workshop, and the majority of slaves had no extra grain to make wine. Those who can make wine are slave owners or richer "laborers" (class composition) families. The main raw materials for brewing wine are buckwheat (a bitter buckwheat), corn or potatoes. First, wash all the brewing utensils without any oil star, then steam the tartary buckwheat in a wooden retort until it is half cooked, air-warm, mix it with distiller's yeast, and put it in a fermentation barrel. In order to keep the room temperature in winter, it is necessary to make a continuous fire to promote its fermentation. When the wine overflows, it is inserted into the hole at the bottom of the fermentation barrel to discharge the wine. The first cup is for the immortals, and the second cup is for the elderly, and then others can drink it. It is brewed from tartary buckwheat, hence the name. Tartary buckwheat is a special product in Liangshan semi-alpine area. Yi people call the wine brewed with corn, sorghum and a small amount of tartary buckwheat as raw materials. Nowadays, due to the improvement of living standards, people drink more foreign liquor and beer. ◆ During the Western Han Dynasty (206-24 BC) in 59 BC, there were records of "making all kinds of tea" and "Wuyang buying tea", indicating that tea has appeared as a commodity in Sichuan, which is the earliest tea trade record "Tongyue"!

(3) The development of TCM in Sichuan ~ TCM scientific research is developing day by day: 1949 Before, TCM scientific research in China was almost blank. 65438-0955 Institute of Traditional Chinese Medicine, Ministry of Health, was established on the basis of China Institute of Medicine, Pharmacognosy Laboratory, Pharmacy Department, Central Health Research Institute, and was the first research institution of traditional Chinese medicine after the founding of the People's Republic of China. The Institute of Traditional Chinese Medicine of Sichuan Provincial Health Department is a provincial-level specialized institution for traditional Chinese medicine research. At that time, the professional and technical personnel and research conditions were very poor. 1956 the long-term plan for scientific and technological development formulated by the state (12 plan), in which 5 105 items are Chinese medicine research, and the long-term blueprint for the research and development of Chinese medicine is put forward.