5,000 years of eclipse
Follow Mozhi to learn more exciting content
Text|Ink knowledge
Food in China, taste in Sichuan. This is the most classic description of Sichuan cuisine. As an important member of China's food culture, Sichuan cuisine is famous for its unique spicy flavor and rich seasonings. In this article, we will trace the historical development of Sichuan cuisine, explore its changes and challenges at different times, and how it continued to grow and develop along the way to become the Sichuan cuisine we know today.
During the Qin Dynasty, the introduction of chili peppers and Sichuan peppercorns added new flavors to Sichuan cuisine. The combination of the spicy pepper and the hemp of the pepper form the spicy characteristics of Sichuan cuisine.
The richness of the Chengdu Plain and the opening of the Silk Road enabled Sichuan cuisine to spread to the whole country and even the world. Folk cooking techniques, such as the making of bean paste and the invention of kung pao chicken, were formed during this period.
After the founding of the People's Republic of China, Sichuan cuisine underwent some changes in political movements, such as the use of sweet garlic and chili peppers. But in general, the Sichuan cuisine at the state-run restaurant still retains its unique taste and style.
With the advent of reform and opening up, Sichuan cuisine began to be promoted throughout the country, especially in the southern region. During this period, Sichuan cuisine gradually became popular, and some new cooking techniques and methods were also introduced.
Since 1978, the influence of Sichuan cuisine in the world has been increasing. More and more foreigners are attracted by the spicy flavor and come to Sichuan to taste authentic Sichuan cuisine. At the same time, the innovation and improvement of Sichuan cuisine is also constantly underway, such as molecular cuisine, Sichuan fusion cuisine and other new dishes have also emerged.
There are many literati and writers who have left popular poems for Sichuan cuisine. For example, Su Shi's "boiled beans are sauce as colored as iron, and Shanyin soup is extremely crispy", which describes the production process of bean paste;Lu You's "Shu people are precious celery sprouts, and miscellaneous dove meat is for it", which depicts a delicacy in Sichuan at that time - celery sprouts and stewed dove meat. These poems not only reflect the evolution and development of Sichuan cuisine, but also show the status and influence of Sichuan cuisine in ancient society.
After a long history, Sichuan cuisine has become an important part of Chinese food culture with its unique spicy flavor and rich seasoning. Whether it is in terms of cooking skills, ingredient selection or taste matching, Sichuan cuisine shows the breadth and profundity of Chinese food culture. In the future, Sichuan cuisine will continue to influence the development of world food culture with its unique charm.