Does the state have any requirements for the cultivation of hemp seeds?

Sichuan cuisine has a wide range of materials, varied seasonings, diverse dishes, fresh and mellow flavors, and is famous for its good use of spicy food. Sichuan cuisine pays attention to seasoning, using less single flavor and more compound flavor. The basic taste types are numb, spicy, fresh, salty, sour and bitter. On this basis, it can be blended into a variety of complex flavors.

(1) Commonly used flavor types:

There are salty, fresh, and slightly spicy ones with home-style flavors; salty, sweet, sour, spicy, fragrant, and fresh fish flavor types ; Various types of strange flavors; and different levels and styles of red oil flavor, numbing flavor, sour flavor, paste spicy flavor, knotty skin flavor, peppery numbing flavor, and pepper and salt flavor. wait. Sichuan cuisine is famous for its spicy and spicy taste, but spicy food does not dominate other flavors. In terms of the word "fragrance" alone, there are sauce-flavored, five-flavored, sweet-flavored, fragrant-sour-flavored, smoke-flavored, salty-flavored, lychee-flavored, sweet-and-sour-flavored, and ginger-flavored. , garlic flavor, mustard flavor, etc.

(2) There are more than 20 types of compound flavors, and the main dishes are:

1. Salty and umami flavors. It is mainly prepared with Sichuan salt and MSG to highlight the umami taste, moderate saltiness, and light saltiness. Such as fresh mushroom cabbage, carp in white sauce, braised shark's fin, fresh shredded chicken, snowflake phoenix, fresh pork slices, etc.

2. Home-cooked taste. Made with Sichuan salt, Pixian bean paste, soy sauce, cooking wine, monosodium glutamate and pepper noodles. It is characterized by salty, fresh and slightly spicy taste. Such as fried salt-fried pork, home-made sauteed sea cucumber, home-cooked beef tendon, home-made tofu, etc.

3. Spicy type. Prepared with Sichuan salt, Danxian douban, dried red pepper, Sichuan peppercorns, dried chili noodles, bean drum, soy sauce, etc. Features

It is spicy, salty and delicious. Such as Mapo tofu, boiled beef, stir-fried shredded beef, spicy shredded beef, etc.

4. Paste spicy type. Made with Sichuan salt, soy sauce, dried red pepper, Sichuan peppercorns, ginger, garlic and green onion. It is characterized by spicy taste, mainly salty and slightly sweet and sour. Such as Kung Pao Chicken, Kung Pao Shrimp, Kung Pao Scallops, Spicy Pork Slices, etc.

5. Fish flavor type. Prepare with Sichuan salt, soy sauce, sugar, vinegar, pickled chili pepper, ginger, onion and garlic. It is characterized by salty, spicy, sour and sweet, and has the unique fish flavor of Sichuan cuisine. Such as fish-flavored shredded pork, fish-flavored prawns, Guojiang fish-flavored front cake, fish-flavored front flower, fish-flavored crispy phoenix slices, fish-flavored phoenix breast shreds, fish-flavored duck recipe, etc.

6. Ginger flavor. Prepare with Sichuan salt, soy sauce, ginger, sesame oil, and MSG. It is characterized by light saltiness and strong ginger flavor. Such as ginger chicken, ginger fresh fish, ginger shredded fish, ginger duck feet, ginger spinach, etc.

7. Hot and sour flavor. Use Sichuan salt, soy sauce, vinegar, pepper noodles, monosodium glutamate and sesame oil as seasonings. It is characterized by spicy, sour, salty, and strong vinegar flavor. Such as spicy chicken strips, spicy fish nuggets, cucumber strips, etc.

8. Sweet and sour flavor. Prepared with Sichuan salt, sugar, vinegar, pepper noodles and MSG. It is characterized by salty, sour and sweet, and strong sweet and sour taste. Such as sweet and sour crispy fish, sweet and sour crispy diced fish, Guojiang sweet and sour fish roll, sweet and sour scallops, sweet and sour sesame chicken. Sweet and sour green bamboo shoots, etc.

9. Lychee flavor. It mainly uses Sichuan salt, soy sauce, sugar, vinegar, pepper noodles, MSG, etc. as seasonings. It is characterized by mainly salty taste, slightly sweet and sour. Such as crispy rice with three delicacies, crispy rice and sea cucumber, pickled chili chicken, lychee meat slices, etc.

10. Mustard-flavored type. Prepared with Sichuan salt, soy sauce, vinegar, mustard, sesame oil, MSG, etc. It is characterized by salty, sour and spicy taste, but not strong flavor. Such as mustard chicken breast, mustard scallops, etc.

11. Sweet flavor type. Made with white sugar, rock sugar, brown sugar, sesame seeds and various fruit ingredients. It is characterized by sweet aroma. Such as snowflake peach puree, rock sugar red sweet potato balls, ice juice lotus longan, etc.

12. Peppery and numbing flavor. It is mainly prepared with Sichuan salt, soy sauce, MSG, Sichuan peppercorns, green onion leaves and sesame oil. It is characterized by a salty and numb taste and a strong green onion flavor. It is usually a cold dish, such as pepper and sesame chicken slices, pepper and sesame duck feet, pepper and sesame fish fillets, etc.

13. Weird smell type. It is mainly prepared with soy sauce, white sugar, vinegar, red oil chili, pepper noodles, sesame paste, cooked sesame seeds, monosodium glutamate, pepper noodles, ginger, onions, garlic, sesame oil, etc. It is characterized by a combination of flavors and a long spicy taste. It is usually a cold dish, such as strange-flavored shredded chicken, strange-flavored duck fillets, strange-flavored fish fillets, strange-flavored shrimp crackers, and strange-flavored green bamboo shoots.

Traditional dishes in the Sichuan high-end banquet include bear paws, homemade sea cucumbers, roasted shark fin, duck with cordyceps, steamed river dumplings, etc. Craft dishes include pandas playing with bamboo, peacocks in full bloom, looking at the moon with gauze, landscape hibiscus, etc. Ordinary banquets are like the urban and rural folk "Three Steamed and Nine Kou" dishes, which use local materials. The dishes are rich and fat, both meat and vegetables are included, and soups are given equal emphasis. The dishes are usually based on steamed vegetables, such as steamed pork elbow, steamed pork with rice flour, sweet-roasted white, and braised in soy sauce. Assorted dishes, simple and affordable.

As for Kung Pao Chicken, fish-flavored shredded pork, boiled beef, Mapo tofu, konjac roast duck, etc., which are popular dishes in restaurants all over the country, they are fast, economical and convenient to prepare. Home-style dishes such as twice-cooked pork, continuous pot soup, tripe hot pot, and river bean curd have become common dishes in restaurants and families because of the convenient materials and simple operation. Sichuan cuisine also includes couple's lung slices, Dengying beef, Xiaolong steamed buns, Folk snacks such as spiced dried tofu have a strong local flavor.

(3) Cooking methods: Sichuan cuisine pays great attention to cooking techniques, exquisite production techniques and strict operating requirements. Sichuan cuisine cooking has the following four characteristics:

First, careful selection of ingredients.

Chuan Lai requires strict selection of raw materials, the use of appropriate materials, and the best use of materials. It is necessary to ensure quality and pay attention to economy. The raw materials should be fresh and seasonal. In addition to the selection of raw materials for dishes, the selection of ingredients also includes the selection of seasonings. Many Sichuan dishes pay great attention to the choice of peppers. For example, for spicy and home-style dishes, Sichuan's Pixian bean paste must be used; for fish-flavored dishes, Sichuan-flavored peppers must be used.

Second, the knife work is exquisite. Knife skills are a very important part of Sichuan cuisine. It requires the maker to be careful and meticulous, pay attention to specifications, and cut and shape the raw materials according to the needs of cooking dishes so that they are consistent in size, length, thickness, and thickness. This not only makes the dishes easy to season, neat and beautiful, but also prevents the finished dishes from being unevenly cooked and old. For example, boiled beef and dry-fried shredded beef are characterized by tenderness and crispy flavor respectively. If the length, thickness and thickness of the shredded meat are inconsistent, it will be difficult to distinguish the heat and rawness during cooking.

Third, it is a reasonable combination. Cooking Sichuan cuisine requires a reasonable combination of raw materials to highlight its flavor characteristics. The raw materials of Sichuan cuisine are divided into separate ones and mixed ones, and they pay attention to the appropriate combination of light and dark, meat and vegetables. Those with strong flavor should be used alone without mixing; those with light flavor should be paired with light, those with strong flavor should be paired with thick, or a combination of thick and light, but neither will overpower the taste; meat and vegetables should be paired appropriately and cannot be confused. This requires that in addition to selecting the main raw materials, we must also do a good job in the matching of auxiliary materials, so that the taste of the dishes is harmonious, rich and colorful, the raw materials are prioritized, the texture combinations complement each other, and the tones are coordinated, beautiful and vivid, so that the dishes are not only delicious in color, fragrance, but also delicious. , has edible value, and is rich in nutritional value and artistic appreciation value.

Fourth, it is carefully cooked. There are many cooking methods in Sichuan cuisine, and the use of heat is very particular. Many Sichuan dishes are prepared using a variety of cooking methods. There are dozens of cooking methods in Sichuan cuisine. Common ones include stir-frying, boiling, deep-frying, bursting, steaming, roasting, simmering, boiling, blanching, sautéing, stewing, soaking, rolling, frying, braising, braising, pickling, marinating, smoking, etc. Mix, ginseng, Mongolia, paste, brew, etc.

The cooking method used for each dish must be determined according to the nature of the raw materials and the process requirements for different dishes. In terms of the specific operational requirements for cooking Sichuan cuisine, we must grasp the order of adding ingredients, the degree of heat, the amount used, the length of time, and the speed of the movements; we must pay attention to observing and controlling the color depth, juice, quality, and quantity of the dishes. How much; master the taste of the finished dish, the degree of rawness, tenderness, dryness, wetness, softness and crispness of the dishes, and take necessary measures to ensure high-quality cooking. Sichuan cuisine has its own uniqueness in "stir-frying". Many of its dishes adopt the "stir-fry" method, which is characterized by short time, rapid fire, less juice, fresh taste, and meets nutritional and hygienic requirements. The specific method is to stir-fry without using too much oil, without changing the pot, stir-fry the sauce immediately and stir-fry over high heat for short periods of time, and the dish is ready in one pot. Sichuan cuisine is one of the eight major cuisines in China. It has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". It has a long history and a long history. According to historical records, Sichuan cuisine originated from the ancient Shu Kingdom. From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which led to the great development of Sichuan cuisine.

The flavor of Sichuan cuisine includes the characteristics of Chengdu, Chongqing, Leshan, Neijiang, Zigong and other local cuisines. The main feature is the variety of flavors. Chili pepper, pepper, Sichuan peppercorns, bean paste, etc. are the main condiments. Different ratios create spicy, sour, peppery, sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange flavor, etc. The taste types are all thick and mellow, with the special flavor of "one dish, one style" and "hundred dishes and hundreds of flavours", and all kinds of dishes are very popular.

As early as more than a thousand years ago, "Ode to the Capital of Shu" written by Zuo Si, a litterateur of the Western Jin Dynasty, said: "Sit in the middle of the golden barrier, with food separated by four racks, and the wine glass is filled with clear tincture and fresh purple scales." description. During the Tang and Song Dynasties, Sichuan cuisine became even more popular. The poet Lu You once praised Sichuan cuisine with the poem "jade eats the Emei fungus, and gold eats the fish in the Bing cave".

After Beijing was established as the capital in the Yuan, Ming and Qing Dynasties, as the number of officials in Sichuan increased, a large number of Beijing chefs settled in Chengdu and engaged in the catering industry. As a result, Sichuan cuisine has further developed and gradually become the main local cuisine in my country.

There are Sichuan restaurants in the United States, Japan, France, Canada, Southeast Asia and Hong Kong, and they are well received by foreign guests from all over the world.

In terms of cooking methods, there are as many as thirty-eight kinds of Sichuan cuisine, including stir-frying, pan-frying, dry-roasting, deep-frying, smoking, soaking, stewing, stewing, braising, sticking, and popping. In terms of taste, special attention is paid to color, aroma, taste and shape, and it has the advantages of both north and south. It is famous for its rich, wide and thick taste. There have always been "seven flavors" (sweet, sour, numb, spicy, bitter, fragrant, salty) and eight flavors (dry roast, sour, spicy, fish flavor, dry stir-fry, strange flavor, pepper numbness, and red oil). Sichuan cuisine therefore has three characteristics: a wide range of materials, diverse seasonings, and strong adaptability of dishes. A complete flavor system is composed of five major categories: banquet dishes, popular light dishes, home-cooked dishes, three-steamed and nine-dough dishes, and flavored snacks. It enjoys the reputation of "eat in China and taste in Sichuan" internationally.

The most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, strange-flavored chicken, kung pao chicken, steamed beef with rice flour, mapo tofu, and tripe hot pot , dried shredded beef, couple's lung slices, Dengying beef, dandan noodles, glutinous rice balls, dragon noodles, etc.

Four-flavored Abalone

Twice-cooked Pork

Fish-flavored Shredded Pork

Sesame Oil Chicken

Kung Pao Chicken< /p>

Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient Shu Kingdom and Ba Kingdom. According to the Records of the State of Huayang, the country of Ba "plants grains in the soil, has six domestic animals", and produces fish salt and tea honey; the country of Shu has "the mountains and forests are full of fish, and the gardens are filled with fruits and melons, which have been ripe for four generations, and there is no shortage of them." . At that time, the condiments of Ba and Shu already included brine, rock salt, Sichuan pepper, and "Yangpu ginger". Among the cultural relics unearthed from the cemetery during the Warring States Period, there are various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine roughly occurred between the unification of China by Qin Shihuang and the establishment of the Three Kingdoms. At that time, the political, economic and cultural center of Sichuan gradually moved to Chengdu. At that time, both the selection of cooking raw materials and the use of condiments, as well as the requirements for knife skills, heat and professional cooking levels, had begun to take shape, and the embryonic form of the cuisine had already begun. King Qin Hui and Emperor Qin Shihuang immigrated to Shu in large numbers twice, bringing with them advanced production technology from the Central Plains, which greatly promoted and promoted the development of production. The Qin Dynasty laid a good economic foundation for Shuzhong, and it became even more prosperous in the Han Dynasty. Zhang Qian went on a mission to the Western Regions and introduced courgettes, beans, walnuts, soybeans, garlic and other varieties, and also added cooking ingredients and seasonings to Sichuan cuisine. During the Western Han Dynasty, the country was unified, and both government-run and private businesses were relatively developed. Five major commercial cities emerged with Chang'an as the center, including Chengdu. During the Three Kingdoms period, Wei, Shu, and Wu were at the same level, and Liu Bei regarded Sichuan as the "capital of Shu." Although the country is divided, Shuzhong is relatively stable and has created good conditions for the development of business, including the catering industry. This gave Sichuan cuisine a solid foundation in its early stages of formation.

The progress and development of the culinary industry has led to an increase in the number of professional restaurants and wine shops in Sichuan. "Wen Jun is like a dragon, and his appearance is like a clean utensil", which is evidence of progress and change. At this time, the number of professional cooks increased and cooking technology advanced by leaps and bounds. What's more important is that the dignitaries, wealthy businessmen, and celebrities who live in the city are paying more and more attention to eating, drinking and enjoying themselves. They have higher requirements for the style and taste of dishes, and have played a great role in promoting the formation and development of Sichuan cuisine. At that time, Sichuan cuisine paid special attention to the cooking of fish and meat. In the "Four Seasons Food System", Cao Cao specifically recorded that "Pixian fish, with yellow scales and red tails, comes out of rice fields and can be made into sauce"; yellow croaker "is hundreds of pounds in size, has soft bones and is edible, and comes out of Jiangyang and Jianwei." "Steamed catfish" is also mentioned, which shows that there was a dish of steamed catfish at that time. Zuo Si, a litterateur of the Western Jin Dynasty, described the cooking techniques and grand banquets of Sichuan cuisine more than 1,500 years ago in "Ode to the Capital of Shu" as "As in the old custom, at the end of winter and the beginning of spring, on auspicious days, wine is placed in the high hall to entertain guests.

Poetry poet Li Bai of the Tang Dynasty has an indissoluble bond with Sichuan cuisine. He moved with his father to Longchang, Jinzhou, which is now Qinglian Township, Jiangyou, Sichuan. He did not leave Sichuan until he was 25 years old. I really like to eat the famous local dish of braised and steamed duck. After the chef slaughters the duck, he puts it into a container, adds wine and other seasonings, pours the soup into it, seals the mouth of the container tightly with a piece of soaked tissue paper, and steams it till tender. Keeping the original flavor, it is both fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and came to Beijing to worship Hanlin. He used the stewed duck he had eaten when he was young as the basis, and steamed it with century-old Huadiao, wolfberry, Panax notoginseng, etc. The fat duck was presented to Xuanzong.

The emperor was very happy and named the dish "Taibai Duck". The poet Du Fu lived in thatched cottage in Sichuan for a long time, and sang a hymn about "Taibai Duck" in his "Song of Watching Fishing". In the Song Dynasty, Sichuan cuisine crossed the border between Bashu and Shu and entered the Eastern Capital, becoming known to the world. Coincidentally, there were two great writers and poets in the Song Dynasty who were closely connected with Sichuan cuisine, namely Su Shi of the Northern Song Dynasty and Lu You of the Southern Song Dynasty. Su Shi was influenced by the habit of Sichuan cuisine since he was a child. When he was 20 years old, he went to the capital with his father and younger brother to take the exam.

It is freezing in Kaifeng in winter. From the palace to the people, everyone relies on the vegetables they collect. But among Su Shi's poems, there are many poems about using vegetables as food, such as "The winter garden is covered with frost and dew in autumn, and the asparagus will give birth to children and grandchildren. I have the same satiety as He, and I don't know why I eat chicken and dolphin", "The kale is like Fungus mushrooms, crisp and beautiful teeth and cheeks, white cabbage-like lambs, bear paws emerging from the soil." These are actually the poet's nostalgia for Sichuan cuisine, and he is truly worthy of being a famous gourmet. Not only did he write "Lao Tao Fu", which was praised by many people, but he also created Dongpo Pork, Dongpo Soup, Jade Grit Soup and other delicacies, making valuable contributions to Sichuan cuisine. Lu Fangweng, who died at the age of 85, was not satisfied with his career as an official and his love life, but his long life should be attributed to his open-mindedness and reasonable diet. Although Lu You was from Zhejiang, he came to Shu at the age of 46 by imperial order and left Sichuan at the age of 54. The nine years during this period were an important period in his political career. Although "Xiao Zong missed him for a long time and called him eastward, he never forgot Shu for a day." In particular, Sichuan's food made him unforgettable. The flavor of Sichuan cuisine during this period can be seen in the works of literary giants from the Tang and Song dynasties.

After Beijing was established as the capital in the Yuan, Ming and Qing Dynasties, as the number of Sichuan officials increased, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry, which further developed Sichuan cuisine and gradually became the main local cuisine in my country. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Sichuan cuisine was seasoned with chili peppers, which further developed the seasoning tradition of "high taste" and "good fragrance and spiciness" that had been formed in the Bashu period. During the Qianlong period of the Qing Dynasty, Li Tiaoyuan, a famous scholar in Luojiang, Sichuan, systematically collected 38 cooking methods of Sichuan cuisine in his "Hanhai Xingyuan Lu", such as stir-frying, smoothing, stir-frying, stir-frying, boiling, boiling, deep-frying, and boiling. , blanched, grated, pan-fried, steamed, pasted, stuffed, rolled, steamed, roasted, stewed, stewed, spread, simmered, braised, soaked, roasted, baked, sticky, boiled, soaked, drunk, brewed, etc., as well as cold dishes Mixed, braised, smoked, pickled, cured, frozen, sauced, etc. There are many famous dishes in both official and market dishes. During the Tongzhi period of the Qing Dynasty, there was a small restaurant next to Wanfu Bridge outside the north gate of Chengdu. The female owner surnamed Chen with sesame noodles cooked spicy and delicious dishes using soft tofu, minced beef, chili, pepper, bean paste, etc., which was very popular. People welcomed it, and this became the famous "Mapo Tofu". Later, the hotel was also renamed "Chen Mapo Tofu Shop".

Ding Baozhen, a Xianfeng scholar from Guizhou, served as governor of Shandong and later governor of Sichuan. Because of his meritorious service in guarding the border, he was named "Prince Shaobao" and was known as "Ding Gongbao". He liked to eat fried diced chicken made with peanuts and tender chicken diced meat. It became known as "Kung Pao Chicken" after it spread to the market. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a cuisine with extremely strong local flavor, featuring a wide range of materials, diverse seasonings, and strong adaptability. A complete flavor system is composed of five types of dishes, including banquet dishes, popular casual dishes, home-cooked dishes, three-steamed and nine-dough dishes, and flavored snacks. Its flavor is clear, fresh, mellow and thick, and is famous for its spicy taste. It has considerable impact on the upper reaches of the Yangtze River and places such as Yunnan and Guizhou. Nowadays, Sichuan cuisine has spread all over the country and even overseas, and is known as "the taste of Sichuan".

Sichuan cuisine is represented by dishes from Chengdu and Chongqing. The condiments used are both complex and diverse, and full of characteristics; especially the so-called "Three Peppers" Sichuan peppercorns, peppers, and chili peppers, the "Three Spices" of onions, ginger, garlic, vinegar, and Pixian bean paste are used frequently and in large quantities. , far beyond comparison with other cuisines. In particular, "fish flavor" and "strange taste" are inseparable from these condiments. If substitutes are used, the taste will be compromised. Sichuan cuisine has a saying of "seven flavors and eight flavors". The "seven flavors" refer to sweet, sour, numbing, spicy, bitter, fragrant, and salty; the "eight flavors" refer to fish flavor, hot and sour, spicy, strange, spicy, Red oil, ginger juice, homemade. There are as many as 38 cooking methods. In terms of taste, Sichuan cuisine pays special attention to "one dish, one style", and has excellent color, aroma, taste and shape. Therefore, there is a saying in the international culinary circle that "food is in China, taste is in Sichuan". There are more than 300 famous Sichuan dishes including Dengying beef, camphor tea duck, tripe hot pot, husband and wife lung slices, Dongpo cuttlefish, steamed Jiang Tuan, etc.

Among them, "Dengying Beef" is made in a unique way and has a unique flavor; the beef hind leg meat is cut into thin slices, sprinkled with fried salt to dry out the moisture, and wrapped into a cylinder to be dried. , lay it flat on a wire rack, dry it in the oven, steam it in a steamer, take it out, cut it into small pieces and steam it thoroughly. Finally, put it in the wok and fry it thoroughly, add the seasonings, let it cool, and then drizzle it with sesame oil. This dish is translucent, as thin as paper, bright red, and smooth. When placed under a lamp, the red shadow of the beef slices can be reflected on the paper or wall, like a lantern shadow play. "Couple's Fei Slices" is a well-known local dish in Chengdu. According to legend, in the 1930s, a hawker named Guo Chaohua and his wife made cold beef lung slices and hawked them in the streets and alleys. People jokingly called it "couple's lung slices" and it is still used today.

"Dongpo Cuttlefish" is a delicacy in Leshan, Sichuan related to the great writer Su Dongpo of the Northern Song Dynasty. Cuttlefish is not a squid in the sea, but a kind of cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain and Wulong Mountain in Leshan City. It is also called "squid". It is said that when Su Dongpo went to Lingyun Temple to study, he often went to Lingyun Rock to wash his inkstones. The fish in the river ate its ink, and its skin was as dark as ink. People called it "Dongpo Cuttlefish"; they also called it Jiang Tuan and Fei Huan. It is one of the three famous fish in Sichuan and has become a special dish of Sichuan cuisine. "Steamed Jiangtuan" is known as Jialing's delicacy and the best delicacy. During the Anti-Japanese War, the famous chefs Zhang Shijie and Zheng Zuhua of Yunliu Restaurant in Chengjiang Town, Sichuan were famous for their dishes such as "Barbecued Pork Jiang Tuan" and "Steamed Jiang Tuan". Before General Feng Yuxiang went to the United States to inspect water conservancy, he also tasted Jiangtuan at Yunliu Restaurant. After eating, he praised "Sichuan Jiangtuan is truly well-deserved."

The so-called latest famous dishes do not exist. The verification process of famous dishes takes time. It is okay to show off one in a short time, but it cannot be counted as famous dishes. There are many famous dishes. A comprehensive concept that includes culture, history, folk customs, regional technology and other factors cannot be achieved overnight. Show dishes are only superficial and cannot last long, nor can they become famous dishes. Only through in-depth research and keeping up with the pulse of the times can they be recognized by most people. Famous dishes are not created by the so-called expert approval. Famous dishes cannot be created by relying on speculation. Why has Sichuan cuisine become the most popular local cuisine?

Regionally speaking

Sichuan cuisine is a dish that appears in Sichuan, western China. It began to take shape in the late Qin and early Han Dynasties, developed rapidly in the Tang and Song Dynasties, and became famous in the Ming and Qing Dynasties. Sichuan cuisine has become a cuisine with great influence and has spread to many countries and regions around the world. Sichuan cuisine belongs to China and also to the world.

Historically speaking

In summary, Sichuan cuisine originated from the ancient Ba and Shu countries, and it was formed under the cultural background of Bashu. By the time of the Han Dynasty and the Jin Dynasty, it had already taken on its initial outline. During the Sui, Tang and Five Dynasties, Sichuan cuisine developed greatly. During the Song Dynasty, Sichuan cuisine had crossed the border between Bashu and Sichuan and entered Tokyo in the Northern Song Dynasty and Lin'an in the Southern Song Dynasty, becoming known to people outside Sichuan. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Sichuan cuisine used introduced and cultivated peppers for seasoning, further developing the seasoning tradition of "high taste" and "good spiciness" formed by Bashu. After the late Qing Dynasty, it gradually formed a system with extremely strong local flavor, ranking with Shandong cuisine in the Yellow River Basin, Cantonese cuisine in the Lingnan region, and Huaiyang cuisine in the lower reaches of the Yangtze River.

In terms of basic characteristics

Since the development of Sichuan cuisine, the unique natural conditions and rich product resources are an important and favorable condition for the development of Sichuan cuisine. Sichuan cuisine consists of Chengdu cuisine, Chongqing cuisine, Zigong cuisine and vegetarian Buddhist cuisine. It has three characteristics: a wide range of ingredients, diverse flavors, and a wide range of dishes. It is especially famous for its many flavor types and clever changes. It is particularly good at spicy, fishy, ??strange and other flavors. "The taste lies in Sichuan" is recognized by the world.

In terms of cooking methods

Sichuan cuisine has more than 4,000 varieties of dishes and snacks. These dishes are composed of five categories: banquet dishes, light lunch dishes, home-cooked dishes, three-steamed and nine-duck dishes, and snacks. Today's popular Sichuan cuisine varieties are not only the inheritance of Sichuan cuisine varieties from previous generations, but also the continuous development and innovation of cooking technology workers.

Many varieties of Sichuan cuisine are prepared using a variety of cooking methods. There are nearly 40 cooking techniques commonly used in Sichuan cuisine, including frying, stir-frying, stir-frying, dry roasting, and homemade cooking. Stir-frying does not require enough oil and does not require changing the pan; dry-stirring the dish has a thick but not greasy taste; dry-roasting it uses the right soup and tastes mellow and fresh. For homemade cooking, first stir-fry the watercress in hot oil over medium heat, add the soup and boil to remove the residue, then add the ingredients and simmer over low heat until it is mature and flavorful. Mapo Tofu, which is familiar to people outside Sichuan, is cooked using the home cooking method.

Specialty raw materials of Sichuan cuisine:

Sichuan is known as the "Land of Abundance", and of course there are many and wide range of cooking raw materials. The territory of 560,000 square kilometers is rich in products. Cows, sheep, pigs, dogs, chickens, ducks, geese and rabbits can be said to be prosperous. Bamboo shoots, leeks, celery, lotus root, spinach and spinach (Weng) can be said to be evergreen all year round. Freshwater fish include river dumplings, rock carp, Ya fish, Yangtze sturgeon. Even some dried sundries, such as white fungus from Tongjiang and Wanyuan, bamboo fungus from Yibin, Leshan, Fuling, Liangshan and other places, black fungus from Qingchuan, Guangyuan and other places, Yibin, Wanxian, Fuling, Dachuan and other places The shiitake mushrooms produced and the konjac produced in most places in Sichuan are both outstanding. Even wild vegetables such as stone fungus, ground fungus, green vegetables, pleurotus root and purslane, which grow on the edges of fields and in deep mountains and river valleys, have become good ingredients for Sichuan cuisine. In addition, Cordyceps Sinensis, Fritillaria fritillaris, Eucommia Sichuanensis, and Gastrodia elata are also used as cooking ingredients for health-preserving diets. Sichuan people pay special attention to the taste of their diet, so they pay great attention to cultivating excellent condiments and producing and brewing high-quality condiments. Zigong well salt, Neijiang white sugar, Langzhong Baoning vinegar, Zhongba soy sauce, Pixian bean curd, Qingxi pepper, Yongchuan tempeh, Fuling mustard, Xufu sprouts, Nanchong winter vegetables, Xinfan kimchi, Zhongzhou bean curd, Wenjiang garlic , Beibei lettuce, Chengdu Erjin Bar sea pepper, etc., are all of excellent quality. Sichuan tea and Sichuan wine, which are closely related to cooking and banquets, are recognized worldwide for their high-quality varieties.

The famous dishes are:

Twice-cooked pork:

Red and green, salty and sweet, slightly spicy and mellow, rich and fragrant, it is Sichuan traditional dishes. Fish-flavored shredded pork: red color, tender meat, outstanding fish flavor. It is named Yuxiang because it imitates the seasonings and methods of cooking fish among the people.

Dengying Beef:

Red in color, spicy and dry in flavor, sweet in aftertaste, fresh and palatable, it is a delicious dish to go with wine. It is so called because it is thin and transparent, resembling the folk "leather lantern shadow".

Gong Bao Chicken:

Fresh and tender, spicy but not dry, slightly sweet and sour.

Mapo Tofu:

It is a traditional dish in Sichuan Province. It is said that in the late Tongzhi period of the Qing Dynasty, there was a woman named Chen in Chengdu. She had pockmarks on her face, but she was good at cooking. The tofu she sold in her shop was particularly delicious. It was spicy, fresh and red in color, and was deeply loved by the masses. Love it, hence the name. The characteristics are: the shape is neat but not rotten, it has a strong spicy flavor, and the beef is crispy and delicious. It enjoys a high reputation at home and abroad.

Strange-flavored chicken nuggets:

The meat is fresh and tender, with salty, sweet, numb, spicy, sour, fragrant and all kinds of flavors, without overpowering each other. It has a special taste, so It's called "strange smell".

The people above said a lot, but they didn’t teach you how to do it? As a housewife and a doctor, I will teach you how to cook two authentic Sichuan dishes.

1. Twice-cooked pork: Main ingredients: pork belly with skin, garlic sprouts, auxiliary ingredients: Yongchuan bean food, Pixian bean paste, Sichuan peppercorns, sugar, cooking wine, ginger, etc. First cook the meat in water, then slice it (a little thinner), cut the garlic sprouts into inch-inch sections, and then fry the meat in a pot (the meat slices can be nest-like, and the meat will taste fat at this time). (not tired), pour some cooking wine, stir a few times with a pot spoon, bring the meat to the edge of the pot, add pepper, sugar, ginger, watercress, etc. and stir-fry with oil, then stir-fry the meat and garlic sprouts together, the garlic sprouts are cooked That’s it. (It may not be the same as the Sichuan recipe, but it tastes good. In addition, as for the amount of each item, it depends on you. If you control the portion well, the taste will be good)

Tired of losing, next time I’ll teach you again.