Many people like to eat Sichuan food, but they don't know its history and background, because they only pay attention to its color, fragrance and taste. Sichuan cuisine culture has a long history and is profound. What deserves our in-depth study is that only by understanding the history and background of Sichuan cuisine culture can I enjoy it while eating. Sichuan cuisine is one of China cuisine, which has a long history and is famous far and wide. According to historical records, Sichuan cuisine originated in ancient Shu. From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, and Sichuan cuisine was greatly developed. Sichuan cuisine features local cuisines such as Chengdu, Chongqing, Leshan, Neijiang and Zigong.

Its main feature is the variety of flavor types. Pepper, pepper, pepper, bean paste, etc. They are all main condiments with different proportions, and there are various flavors, such as hemp, hot and sour, hemp, ginger, mashed garlic, mustard, red oil, sweet and sour, fishy, and strange taste. , all have rich fragrance and mellow taste. One dish per grid? ,? A hundred dishes and eight flavors? Unique flavor, all kinds of dishes are well known. As early as 1000 years ago, it was written by Zuo Si, a writer in the Western Jin Dynasty. Sitting in the vault, eating four oranges and drinking tincture and fresh purple scales? Description. During the Tang and Song Dynasties, Sichuan cuisine was more popular. The poet Lu You once wrote a poem praising Sichuan cuisine: Eat Emei's ears and eat the fish of Golden Rooster soldiers.

After the capital of Beijing was established in Yuan, Ming and Qing Dynasties, with the increase of officials in the river, a large number of Beijing chefs went to Chengdu to run the catering industry, and Sichuan cuisine was further developed and gradually became the main local dish in China. There are Sichuan restaurants in the United States, Japan, France, Canada, Nanyang and Hong Kong, and foreign guests from all countries have them. There are 38 kinds of Sichuan cuisine, such as frying, frying, drying, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste and shape. It is long in the north and south, and is famous for its strong, wide and strong taste.

All the time? Seven flavors? (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight characters (dry, sour, spicy, fish-flavored, dry-fried, strange smell, pepper and hemp, red oil). Therefore, Sichuan cuisine has three characteristics: wide selection of ingredients, diverse tastes and strong adaptability of dishes. It consists of five kinds of food: banquet dishes, ordinary dishes, home-cooked dishes, three steamed dishes and snacks. Enjoy the international? China cuisine, Sichuan flavor? The reputation of. The most famous dishes are: dry roasted rock carp, dry roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed beef powder, Mapo tofu, belly hot pot, dried vermicelli beef, husband and wife lung slices, light and shadow beef, noodles, glutinous rice balls, dragon hands and so on.