Sichuan cuisine is one of the eight major cuisines in China. It has always enjoyed the reputation of "one dish is unique and all kinds of dishes are delicious". It has a long history. According to historical records, Sichuan cuisine originated from ancient Bashu. At first, Sichuan cuisine was only popular in Bashu area, and it became popular all over the country after the reform and opening up in the 1980s. Comrade Deng Xiaoping has made great contributions to the development of Sichuan cuisine. Sichuan cuisine includes Chongqing, Chengdu, Leshan, Neijiang and Zigong. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". As early as 1000 years ago, Zuo Si, a writer in the Western Jin Dynasty, wrote a description of "sitting on a golden base, eating vegetables four times apart, licking with clear tincture and less with purple scales". During the Tang and Song Dynasties, Sichuan cuisine became more popular. The poet Lu You once wrote a poem praising Sichuan cuisine: "Jade eats Emei fungus, goldfish eats Dong C". After the capital of Beijing was established in Yuan, Ming and Qing Dynasties, with the increase of officials in Sichuan, a large number of Beijing chefs went to Chengdu to settle down and run the catering industry. Therefore, Sichuan cuisine has been further developed and gradually became the main local cuisine in China. There are Sichuan restaurants in the United States, Japan, France, Canada, Southeast Asia and Hong Kong, which are very popular with foreign guests from all over the world. There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed beef with rice flour, Mapo tofu, beef hotpot with beef omasum, sliced beef with shredded pork, husband and wife lung slices, Deng Ying beef, Dandan Noodles, Lai Tangyuan and Long Wonton. Four-flavor abalone, Sichuan-style pork, shredded pork with fish flavor and sesame chicken kung pao chicken Sichuan cuisine is also a cuisine with a long history, which originated from ancient Bashu. According to the Records of Huayang Country, Shu is full of fish in the mountains and fruits in the gardens. The four generations are familiar and unambiguous. " Pakistan "produces local crops and six livestock", producing fish salt and tea honey; At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between Qin Shihuang's unification of China and the tripartite confrontation between the three countries. At that time, the political, economic and cultural center of Sichuan gradually moved to Chengdu. At that time, both the raw materials for cooking, the use of condiments, the requirements of cutting cooking and the level of professional cooking had begun to take shape and had the embryonic form of dishes. Qin Wanghui and Qin Shihuang immigrated to Sichuan twice, which also brought the advanced production technology of the Central Plains and greatly promoted the development of production. The Qin Dynasty laid a good economic foundation for Shu, and became richer in the Han Dynasty. Zhang Qian went to the Western Regions and introduced zucchini, beans, walnuts, soybeans, garlic and other varieties, adding cooking materials and seasonings to Sichuan cuisine. During the Western Han Dynasty, the whole country was unified, and government and private businesses were relatively developed. There are five major commercial cities with Chang 'an as the center, including Chengdu. During the Three Kingdoms period, Wei, Shu, Wu Dingli and Liu Bei took Chengdu as the "capital of Shu". Although it is divided in the whole country, it is relatively stable in central Sichuan, creating good conditions for the development of commerce, including catering industry. Therefore, Sichuan cuisine had a solid foundation at the early stage of its formation. With the progress and development of the cooking industry, more professional food stores and restaurants have appeared in central Sichuan. "Wen Jun is like a washerwoman", which is evidence of progress and change. At this time, the number of professional chefs increased and cooking technology advanced by leaps and bounds. More importantly, dignitaries, businessmen and celebrities living in cities pay more and more attention to eating, drinking and having fun. They have higher requirements for the style and taste of dishes, which greatly promoted the formation and development of Sichuan cuisine. At that time, Sichuan cuisine paid special attention to the cooking of fish and meat. In "Four Seasons Food System", Cao Cao especially thought of "Yu Zi in Pixian County, with yellow scales and red tails, which can be used as sauce when it comes out of rice fields"; Yellow croaker "weighs hundreds of pounds, and its bones are soft and edible." It is out of Jiangyang and Qianwei. " Also mentioned "steamed catfish", it can be seen that there was a dish that was steamed catfish. Zuo Si, a writer in the Western Jin Dynasty, described the cooking skills and grand banquet of Sichuan cuisine more than 500 years ago as "if it is an old custom, wine will be served in the high hall from the end of winter to the auspicious day." In the Tang Dynasty, poets, poets and saints had an indissoluble bond with Sichuan cuisine. Li Bai, a poet, moved with his father to Longchang, Jinzhou, now qinglian town, Jiangyou, Sichuan, and left Sichuan at the age of 25. Living in Sichuan for nearly 20 years, he likes to eat a famous local dish-roast duck. After the chef slaughters the duck, he puts it in a container, adds various seasonings such as wine, injects soup, seals the mouth of the container with a large piece of soaked paper towel, and keeps the original flavor after steaming, which is both fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and went to Beijing to worship the Hanlin. Based on the stewed and steamed ducks he ate when he was young, he dedicated the steamed ducks such as carved flowers, medlar and notoginseng to Xuanzong. The emperor was very happy and named this dish "Taibai Duck". Poet Du Fu once lived in Sichuan Caotang for a long time and sang a hymn about "Taibai Duck" in his "Fishing Watch Song". In the Song Dynasty, Sichuan cuisine crossed the Bashu boundary and entered the eastern capital, which was known to the world. Coincidentally, there are two great writers and poets in the Song Dynasty who are inextricably linked with Sichuan cuisine. They are Su Shi in the Northern Song Dynasty and Lu You in the Southern Song Dynasty. Su Shi was influenced by the habit of Sichuan cuisine since childhood. At the age of 20, he went to Beijing to take the exam with his father and brother. Kaifeng is freezing in winter. From the palace to the people, we all live on some collected vegetables. However, vegetables are particularly popular in Su Shi's poems. For example, "Qiu Lai's winter garden is full of frost, and reeds give birth to mustard grandchildren. I am still as full as before, and I don't know why I eat chicken and dolphins. " Chinese kale is like a mushroom, crisp and beautiful. White lamb, take out the soil from the bear's paw. "These are actually poets' nostalgia for Sichuan cuisine, and they are really famous gourmets. Not only wrote the well-known Gourmet Fu, but also created Dongpo Meat, Dongpo Soup, Yu 'ang Soup and other delicacies, which made valuable contributions to Sichuan cuisine. Lu Fangweng died at the age of 85. He was not satisfied with his career and love life, but his longevity should benefit from his open-mindedness and reasonable diet. Although Lu You was from Zhejiang, he was ordered by the emperor to live in Shu at the age of 46 and leave Sichuan at the age of 54. During this period, nine years was an important period in his political career. "Although Xiao missed him for a long time, he intended to call to the east, but he never forgot Shu for a day." In particular, the food in Sichuan impressed him deeply, and the flavor of Sichuan cuisine in this period can be seen from the heritage of writers in Tang and Song Dynasties. After the capital of Beijing was established in Yuan, Ming and Qing Dynasties, with the increase of Sichuan officials, a large number of Beijing chefs settled in Chengdu to run the catering industry, which further developed Sichuan cuisine and gradually became the main local cuisine in China. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with Chili, which further developed the seasoning tradition of "respecting taste" and "spicy" formed in Bashu period. During the Qianlong period of the Qing Dynasty, Li Diaoyuan, a famous scholar in Luojiang, Sichuan Province, systematically collected 38 cooking methods of Sichuan cuisine, such as frying, sliding, frying, frying, boiling, scalding, boiling, pasting, brewing, rolling and frying. There are many famous dishes, both official and local. During the Tongzhi period of the Qing Dynasty, there was a small restaurant near Wanfuqiao outside the north gate of Chengdu. The food made by the female shopkeeper surnamed Chen with hemp grains is spicy and delicious, which is very popular. This is the famous "Mapo Tofu", and later the restaurant was renamed "Chen Mapo Tofu Shop". Ding Baozhen, a native of Xianfeng, Guizhou, was once the governor of Shandong, and then the governor of Sichuan. Because of his meritorious service in defending the border, he was named "Prince Shao Bao" and was called "Ding". He likes to eat fried diced chicken made of peanuts and tender diced chicken, which became "kung pao chicken" after being introduced into the market. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a kind of cuisine with extremely strong local flavor, which has the characteristics of extensive materials, diverse seasonings and strong adaptability. A complete flavor system consists of five kinds of dishes: banquet dishes, popular leisure dishes, home-cooked dishes, nine-button three-steamed dishes and flavor snacks. Its flavor is clear, fresh, mellow and strong, and it is famous for its spicy taste. It has a considerable impact on the upper reaches of the Yangtze River and Yunnan-Guizhou. Now, Sichuan cuisine has spread all over the country, even overseas, and has the reputation of "Sichuan flavor". Sichuan cuisine is represented by Chongqing and Chengdu cuisine. The condiments used are complex, diverse and distinctive. In particular, pepper, pepper, onion, ginger, garlic, vinegar and Pixian bean paste, which are known as the "three peppers", are used frequently and in large quantities, far from being comparable to other cuisines. In particular, "fishy smell" and "strange smell" are inseparable from these condiments. If a substitute is used, the taste will be discounted. Sichuan cuisine has the saying of "seven flavors and eight flavors", that is, sweet, sour, hemp, spicy, bitter, fragrant and salty; "Eight flavors" are fish, sour and spicy, pepper and hemp, strange taste, spicy, red oil, ginger juice and homely. There are as many as 38 cooking methods. In terms of taste, Sichuan cuisine pays special attention to "one dish, one style", which is excellent in color, fragrance, taste and shape. Therefore, there is a saying in the international culinary world that "food is in China and taste is in Sichuan". There are more than 300 famous Sichuan dishes, such as Deng Ying beef, Zhangcha duck, beef omasum hotpot, husband and wife lung slices, Dongpo cuttlefish and steamed sauce dumplings. Among them, the production method of "Deng Ying Beef" is different and its flavor is unique. The method comprises the following steps: slicing the roe deer meat of cow hind legs, sprinkling parched salt, wrapping it in a jar to dry, laying it flat on a steel wire rack, drying it in an oven, steaming it in a steamer, taking it out, cutting it into small pieces, and steaming it again. Finally, stir-fry thoroughly in a wok, add seasoning, take the pan to cool, and sprinkle with sesame oil. This dish is translucent, paper-thin and shiny red. When placed under the lamp, the red shadow of beef slices can be reflected on paper or wall, as if it were a light show. "Husband and wife lung slices" is a famous flavor dish in Chengdu. According to legend, in the 1930s, there was a vendor named Guo Chaohua, who made cold beef and lung slices with his wife, walked around the streets and sold them with baskets. People jokingly call it "husband and wife lung slice", which is still in use today. Dongpo cuttlefish is a delicious food related to Su Dongpo, a great writer in the Northern Song Dynasty, in Leshan, Sichuan. The cuttlefish is not a cuttlefish in the sea, but a 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 Scenic Resort in Leshan City, also known as "cuttlefish". According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyunyan to wash the inkstone. The fish in the river ate its ink, and its skin was as thick as ink. People call it Dongpo cuttlefish. Moreover, it, together with Jiangtuan and Feihuan, is known as the three famous fish in Chuanjiang, and has become a special dish of Sichuan cuisine. "Steamed Jiangtuan" is called the delicacy of Jialing. During the War of Resistance against Japanese Aggression period, Zhang Shijie and Zheng Zuhua, famous chefs of Liu Yun Restaurant in Chengjiang Town, Sichuan Province, cooked dishes such as "barbecued pork buns" and "steamed dumplings". General Feng Yuxiang went to the Liu Yun Hotel to taste the sauce dough before he visited the United States for water conservancy. After eating, I praised "Sichuan Jiangtuan, which really deserves its reputation". Authentic Sichuan cuisine has its own characteristics, and winning by taste is closely related to the condiments used. For example, Sichuan Pixian douban and pickled pepper, if they are not used to make Sichuan-style pork and fish-flavored shredded pork, it is difficult to experience the "authentic" taste. Some chefs from other provinces and cities learn Sichuan cuisine, and although they have mastered some cooking and seasoning techniques, they return to the local area. Because there is no necessary seasoning for cooking Sichuan cuisine, the Sichuan cuisine they make is always not "authentic". It can be seen that Sichuan cuisine, Sichuan salt, pepper, Pixian watercress, pickled pepper and other important condiments are absolutely indispensable. Sichuan Sichuan restaurant, opened outside Sichuan, also carries special main ingredients, auxiliary materials and condiments from Sichuan. Its purpose is to maintain the authenticity of real Sichuan cuisine.