1. Speaking of the history of Sichuan cuisine, China has a long history of cooking, from Yi Yin, a cook in Shang Dynasty, to Yi Ya, who was good at tuning the tune in the Spring and Autumn Period, from Lv Buwei, who wrote Lu Chunqiu Ben Wei in the Warring States Period, to Sun Simiao, who was proficient in dietotherapy in the Tang Dynasty, from Lu You, who liked Sichuan cuisine in the Southern Song Dynasty, to Li Shizhen, who was medicated in the Ming Dynasty, not to mention Guo Moruo and Zhang Daqian in modern times. Sichuan cuisine, which originated in the pre-Qin Dynasty, originated in the Northern Song Dynasty and matured in the late Qing Dynasty, also occupies a strong pen and ink in the history of cooking.
Second, talk about the characteristics of Sichuan cuisine. The first key word: "Wei" is eaten in China, while Wei is in Sichuan. The flavor of Sichuan cuisine is "diverse". This feature comes from the surrounding regional seasoning endowments, such as Zhongba soy sauce, Langzhong vinegar, Pixian watercress, Zigong salt, etc ... Good seasoning foundation brings various compound flavors: spicy, spicy, hot and sour, pepper and hemp, red oil, fish flavor, salty, sweet and sour, garlic paste and so on. The second key word: In the traditional development of "popularization", there are generally four local cuisines in China. Palace cuisine in the north (Beijing cuisine and Shandong cuisine), literati cuisine in the east (Huaiyang cuisine), merchant cuisine in the south (Cantonese cuisine) and civilian cuisine in the west (Sichuan cuisine). Among them, civilian Sichuan cuisine has three characteristics: first, it is based on local materials; The second is to make the best use of everything; The third is the combination of meat and vegetables. For example, buy a radish, radish skin to make kimchi, radish heart as the main dish; Or slaughter a chicken and cook the chicken, chicken offal and chicken wings separately, which can better reflect the best use.
Third, talk about the types of Sichuan cuisine. Sichuan cuisine can be divided into three categories: banquet dishes, home-cooked dishes and local snacks. Contrary to expectations, Sichuan cuisine is very popular, but its banquet dishes are still part of the senior state banquet. Sichuan style banquet dishes have their own uniqueness: 1. Advanced materials; 2. sumptuous dishes; 3. Pay attention to setting the stage; 4. Cooking is mainly simmering, burning, steaming, stewing and stewing, with little cooking; 5. Pay attention to the specifications. For example, the number of cold meals ranges from "four single dishes" to "99 ratio 1"; For example, eight dishes and one soup are divided into "four pillars"+"four rows of dishes"+"soup", which are divided into bird's nest banquet, shark's fin banquet, seafood banquet and so on according to the difference of the first course. Its dishes mainly include boiled cabbage, snowflake chicken brain, broadsword golden noodles, pickled peppers and Liaoshen. At present, restaurants such as Yuzhilan and Songyunze in Chengdu are still in the form of Sichuan-style banquets. As a daily meal, Sichuan-style home cooking has four characteristics: 1. Strong fragrance; 2. Affordable; 3. The food is served quickly; 4. Give priority to small portions. It can be seen that home-cooked Sichuan cuisine is close to people's lives and full of local characteristics, so most restaurants currently operating on the market belong to Sichuan-style home-cooked cuisine.