Sichuan cuisine has a unique style in taste and is famous for its rich and varied flavors.
Sichuan food is spicy, but it's not just spicy.
Spicy is only two basic tastes of Sichuan cuisine, and other tastes are sweet, salty, sour and bitter.
On the basis of this flavor type, a compound flavor type was formed through blending changes.
The characteristic of Sichuan cuisine seasoning is to highlight the main flavor, and the production method is to concentrate on the flavor.
Usually, Sichuan cuisine concentrates salty, sweet, sour and spicy on one dish, supplemented by other flavors to highlight the main flavor, such as boiled beef and bean fish.
There are many complex flavors of Sichuan cuisine, mainly salty, homely (salty, slightly spicy), spicy, spicy, fish-flavored, ginger juice, sour and spicy, sweet and sour, litchi, mustard, sweet pepper, spicy and strange, which are rich and varied, forming a unique style of Sichuan cuisine.
Another thing to note here is that different flavors of Sichuan cuisine need to use different seasoning varieties.
Flavor and its unique condiment are unique.
Sichuan cuisine consists of five categories: banquet dishes, popular leisure dishes, home-cooked flavor dishes, hot pot and flavor snacks.
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As one of the four major cuisines in China, Sichuan cuisine plays an important role in the cooking history of China. It has a wide range of materials, pays equal attention to fresh and alcohol, is famous for making good use of spicy food, and is good at absorbing and innovating with its unique cooking methods and strong local flavor.
1. Husband and wife lung slices:
Sichuan Han nationality's special snacks are made of cow scalp, heart, tongue, tripe and beef, and have no lungs.
Pay attention to the selection of materials, elaborate production and seasoning.
Husband and wife lung slices are big and thin, waxy and tasty, spicy and delicious, tender and slag.
Deeply loved by the masses, in order to distinguish it from other lung films, it is called "husband and wife lung films", with more exquisite materials and better quality.
Historical legends:
According to legend, in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua. Together with his wife, he was engaged in the production and sales of cold lung tablets. The couple personally operated, walked the streets and peddled baskets.
They sell really delicious food, surpassing all the lung slices.
Not only the materials are carefully selected, but also the production is very fine, which makes people feel good at first glance. Besides, it is very popular with people. Over time, in order to distinguish it from other lung slices, people called the lung slices sold by Guo and his wife "husband and wife lung slices".
1933, Mr. and Mrs. Guo bridged the bridge in Chengdu, that is, set up a single-room shop on the right side of the back door of People's Park for sale, and the name of the shop was officially named "Husband and wife lung slices". The plaque is gold and black, inscribed by a famous calligrapher, Mr. Zhao Yunyu, who enjoys one of the "Four Old People in Sichuan".
After several changes, the store moved to Fuyin West Street, a downtown street, expanding its business scale and adding beef noodles. Diners can not only taste lung slices, but also eat pasta to satisfy their hunger.
Husband and wife lung tablets have gradually developed into a medium-sized snack bar.
2. Dandan Noodles:
It is a well-known snack, which is very common among Sichuan people and has a special flavor.
Named after being often peddled by vendors.
This noodle is red and bright in color, fragrant in winter vegetable sesame sauce, hot and sour, fresh but not greasy, spicy but not dry, and can be called the best in Sichuan pasta.
Its noodles are smooth, and the main condiments are red pepper oil, minced meat, Sichuan winter vegetables, sprouts, Chili noodles, red soy sauce, minced garlic, pea tips and chopped green onion. , spicy and palatable.
Historical legends:
Dandan Noodles is a very famous snack in Sichuan, which has a history of hundreds of years. According to legend, it was created by a Zigong vendor nicknamed Chen Baobao in 184 1 year. In the early days, it was peddled along the street with a pole, so it was called Dandan Noodles.
The so-called "hot shoulder pole with shaved head", the same is true of Dandan Noodles's shaved shoulder pole: this is a briquette stove with a pot sitting on it, and of course it is hot water inside; At the other end are bowls, chopsticks, spices and dishwashing buckets.
Then you can carry it on your shoulder with a pole, wander along the street wobbly and trembling, and call "Dandan Noodles, Dandan Noodles" while walking. Dandan Noodles's name comes from this special era and selling method; Dandan Noodles is famous for its flavor and unique noodles.
There are different opinions about the origin of Dandan Noodles, but the masters of Sichuan cuisine generally believe that it should have originated in eastern Sichuan.
There is a simple reason. The three major schools of Sichuan cuisine, Shanghe Gang (Rong Pai), Xiaohe Gang (Salt Gang) and Xiahe Gang (Chongqing Gang), use peppers in different ways, while the usage of peppers in Dandan Noodles is Xiahe Gang.
One of the main raw materials (Sichuan cuisine, that is, what people in eastern Sichuan call old pickles.
Not Sichuan and winter dishes).
It is a specialty of Dazhou area.
Zigong Yibin uses sprouts.
Therefore, it can be clearly said that Dandan Noodles belongs to Dazhou in East Sichuan.
3. Zhong Bao jiaozi:
In ancient times, it was called "Water Horn", and northerners pronounced it "Horn", so it was called "jiaozi".
Jiaozi is a common food in the north. Vegetables are used more than meat in the stuffing, but on holidays, the stuffing is also very elegant.
In Sichuan, jiaozi is just a snack, so the stuffing is mostly made of meat, which is much more exquisite, with special soup and seasoning, which complement each other.
In the past, there were many stalls selling jiaozi in Chengdu, among which "jiaozi Bell" was the most famous because of its thin skin, tender stuffing and delicious taste.
History and culture:
"Zhong Dumplings" was founded by the founder Zhong Yu 1893, and the chef was Zhong Fansen. Because the store was located in Litchi Lane, Chengdu at the beginning, it is also called "Litchi Lane Dumplings".
The most famous varieties in this shop are jiaozi with red oil and jiaozi with clear soup.
Jiaozi with red oil is slightly spicy, delicious, salty and sweet, and the special crispy pot with salt and pepper is really unique.
Red oil is hand-made in jiaozi, with strict stuffing selection and fine production. In addition, the homemade salty red soy sauce in the seasoning is unique and well seasoned, which is deeply loved by consumers.
Clear soup dumplings are delicious, light but not thin, and the entrance is delicate and slag-melting, which is a good product in pasta products.
"Zhong jiaozi" became famous in Chengdu in the 1920s and became the famous local snacks in Chengdu.
1992, "Zhong Dumpling" was named "Chengdu Famous Snack" by Chengdu Municipal People's Government, "China Time-honored Brand" by Ministry of Internal Trade 1995 and "China Famous Snack" by 1999.
4. Mapo tofu:
Chen Mapo Tofu, also known as Chen Mapo Tofu, is one of the traditional famous dishes of the Han nationality in Sichuan and one of the eight major cuisines in China.
State-named "China Time-honored Brand" Time-honored Brand.
Founded at the beginning of Tongzhi in the Qing Dynasty (1862), it opened at Wanfuqiao in the northern suburb of Chengdu.
The restaurant was originally named Chen, and the chef is Chen Chunfu's wife.
The tofu cooked by Chen is red and bright, and the beef is crispy, spicy, fragrant, crisp, tender and spicy, and full of Sichuan flavor. Chen's tofu soon became famous, and foodies flocked to it. Scholars and poets often come here.
Some busybodies saw the pockmarks on Chen's face and called them "Chen Mapo Tofu", which spread like wildfire and became a beautiful talk.
Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop".
In the late Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.
History and culture:
Chen Mapo Tofu (people used to call it Mapo Tofu) was founded in the first year of Tongzhi in Qing Dynasty (1862), and was founded by Wanfuqiao in northern Chengdu, formerly known as "Chen Restaurant".
Chen Chunfu, the shopkeeper, died long ago, and the small restaurant was run by the proprietress. The female boss is slightly numb, called Chen Mapo. At that time, Wanfu Bridge was a short and quite wide wooden bridge across Fuhe River.
There are high railings on both sides, on which are bridge pavilions and golden paintings for catching fish. There are often small businessmen and pawns on the bridge, and the coolies of sedan chairs and carts stop here.
The customers of "Chen Restaurant" are mainly oil porters.
These people often buy tofu and beef.
Then scoop some vegetable oil from the oil basket and let the proprietress process it for her.
5. Yuanyang hot pot:
It is a delicious and famous Chinese dish, belonging to Sichuan cuisine.
The finished dishes are unique in flavor, spicy and delicious, delicious and mellow, with their own characteristics.
Yuanyang hot pot is an innovative hot pot in Sichuan, which is made up of red soup brine from traditional hairy belly hot pot and clear soup brine from banquet chrysanthemum hot pot.
This product was originally named "Double Flavor Hot Pot".
The dishes that Chongqing team participated in 1983 First National Cooking Competition were named and designed by Yan Wenjun and made by senior chef Chen Zhigang.
This hot pot is divided into two halves with copper sheets, creating the image of a pool. Put clear soup marinade and red soup marinade at the same time, and the hot ingredients in the pot can be arbitrary.
1985, Xiong Sizhi renamed "Double Flavor Hot Pot" as "Yuanyang Hot Pot", which is more rich in cultural charm and food interest.
Sister Aisingiorro, as a consultant to the judges of the 1983 National Cooking Competition, once commented on this product: "This dish is very good, but the good thing is that it has developed.
It skillfully combines Sichuan traditional red soup hot pot and clear soup hot pot into one, with unique flavor and characteristics.
More preferable is the container of this dish. This Tai Chi pot is intriguing. "
History and culture:
The development of hot pot, like the development of catering history, is gradual, which is completely changed according to the utensils, social needs and the discovery and introduction of raw materials at that time.
During the Three Kingdoms period, Wei Wendi's "five-cooked pot" was a pot with several compartments, which could cook different foods at the same time, similar to today's "Yuanyang pot".
In the Northern and Southern Dynasties, the "bronze tripod" was the most common vessel, which is today's hot pot.
In the Tang Dynasty, hot pot was also called "warm pot".
6. kung pao chicken:
It is a traditional classic dish of Han nationality and one of the most representative dishes in Sichuan cuisine.
The founder was Ding Baozhen, then governor of Sichuan, who was a gold weaver in Guizhou. He created this dish when he was the governor of Sichuan, and it has been handed down to this day.
It is generally believed that kung pao chicken was formally created in Sichuan when Ding Baozhen was the governor of Sichuan, and spread in Sichuan. In the long years since then, kung pao chicken has mainly spread to the north and south of the Yangtze River and overseas through Sichuan cuisine restaurants with huge market, so kung pao chicken belongs to Sichuan cuisine. At the same time, because Ding Baozhen is from Guizhou, kung pao chicken can also be considered as Guizhou cuisine, that is, Guizhou cuisine.
History and culture:
"kung pao chicken" is a Sichuan cuisine with a long history, which was initiated by Ding Baozhen, Governor of Sichuan during Guangxu period of Qing Dynasty.
Ding Baozhen, a native of Guizhou, was a scholar in Xianfeng period of Qing Dynasty. He was once the governor of Shandong and then the governor of Sichuan.
He always likes to eat Chili fried pork and chicken. It is said that when he was working in Shandong, he ordered the chef to cook "Fried Chicken with Sauce" and other dishes, which was to his liking, but this dish was not famous at that time.
After being transferred to the governor of Sichuan, every time he met a banquet, he asked the chef to cook kung pao chicken and tender chicken. The meat is tender and delicious, and it is very popular with guests.
Later, he was named "Prince Shaobao" by the imperial court for his meritorious service in defending the enemy, and was called "Ding". The fried diced chicken cooked by his chef, also commonly known as "kung pao chicken", was famous in the province and gradually spread to all parts of the country.
By the end of the Qing Dynasty and the beginning of the Republic of China, as Sichuan cuisine went to major cities in China, "kung pao chicken" became famous all over the country and overseas, and became the most famous specialty of Sichuan cuisine.