Sichuan originated in ancient China Pakistan, the two countries Shu, business, Zhou, Qin and Han and Jin formed a preliminary outline of the Tang and Song Dynasties between the development and until the end of the Qing Dynasty to mature before and after going through three thousand years, China's four major food culture One of the main schools, enjoyed a high reputation at home and abroad.
Sichuan, as its name implies, Sichuan food, Sichuan is the accumulation and deep, varied dishes, refreshing taste Chunnong both. Sichuan food culture is a living culture, eating is an art, the art reflects a nation, a country of high and low degree of civilization.
Sichuan is rich in local color, and China is one of the four major branches, mainly from Chongqing, Chengdu and northern Sichuan, where southern Sichuan-style dishes of special components. The Sichuan cooking methods have fried, fried, deep-fried, burst, Liu, stir, cook in soy, baked, roasted, stewed, burning, boiling, braise, stew, and boil for a short time, hot, simmer, steam, brine, washed, mixed, stains , Bubble, cold, Sheng Jian, Xiao Chao, stir dry, dry, fresh Liu, Suzha, soft, dry steam, Youlin, bad drunk, closed bombed, fried dumpling, and so on nearly 40 more than 3000 categories.
Sichuan in China as one of the four branches in China occupies an important position in the history of cooking. Based on its extensive and varied seasonings, and diverse dishes, refreshing taste Chunnong both to make the best use of that spicy, and its unique cooking methods and the strong local flavor, renowned Chinese and foreign, into the Chinese food culture and civilization in the history of A dazzling pearl.
Shannon Law, the three three three-expected, the seven-zi Bawei nine miscellaneous. What's this? This is a feature of the Sichuan. To eat in China, in Sichuan flavor. But this is by no means that no branches elsewhere in the taste or smell less, not of China's vast territory and abundant resources, to eat refined over and over, just where has its own rich flavor, unique taste and flavor to be proud of. The taste of Sichuan cuisine of the motherland is a typical representative.
This is the world's number in the end it kind of taste? I am sure that no one can say that the whole is to carry forward the spirit of Yu Gong Yi-Shan, the next generation and to future generations to eat, also said too many incomplete Why?
Smell the natural world can produce the material, 20 ~ 400,000 kinds, most people can identify the 200 to 400. Chinese cooking spices used in up to 500 or so. Taste can be divided into basic and complex of two. There are basic-9:
Acid, sweet, bitter, spicy, salty, fresh, fragrant Ma, light. Compound difficult to win total, only 50 or so be summed up as:
First, sour type: hot and sour, sweet and sour, Jiangcu, ketchup.
II-sweet: sweet, lychee, Tian Xian.
Third, salty type: Xianxiang, acid salt, Xianla, Maotai, the fermented bean curd, the smell.
Fourth, spicy type: Hu hot, spicy, mustard, garlic, garlic, home.
Five-flavor: Congxiang, wine, incense worse, alliaceum, Shannon Law, five-spice, incense decade, sesame, floral fragrance, fruity, Naixiang, incense smoke, the paste is fragrant incense Prince, cumin, Chenpi , Curry, ginger, sesame, Lengxiang, smell incense.
Six-flavor: Xian Xian, oyster sauce, Crab, Xianxiang.
Seven-mei Ma: Ma Xian, and spicy.
Eight-bitter taste: bitter salty, bitter incense.
IX-light: light incense, the smell.
Then, of Sichuan Third Law, three three-Xiang Liu, seven Zi Bawei nine miscellaneous what is it? Shannon is a three-onion, ginger, garlic, chili is a three-Law, pepper, pepper, vinegar is a three-hat, the bean paste Pixian, Laozao. Cong Jiangsuan the need for cooking, which is the universal truth, but the three-Law, but the truth is on top of the renovation is the further expansion of flavor, especially these three Sichuanese Law made the original pattern, resulting in Zi Bawei seven, to create a world-renowned Sichuan. Zi refers to the seven: acid, sweet, bitter, spicy, Ma, spicy, fragrant salt. Bawei means: Garlic, spicy, hot and sour, dry, Galinsoga, oil, the smell, the Law Commission. Nine miscellaneous refers to the use of miscellaneous materials. Gu Cheng's Sichuan Bashu, the so-called "Land of Abundance", is located in the upper reaches of the Yangtze River, a mild climate, abundant rainfall, mountains, rivers, China, rich in grain and oil, fruits and vegetables keep the four seasons, the full range poultry, livestock, the mountain deep middle Chute bear, deer, Roe, roe, Tremella, Chinese caterpillar fungus, bamboo shoots, etc. Shanzhen Game, lakes and rivers, Jiang Mission, Ya fish, rock carp, sturgeon. The superiority of the natural environment, rich in resources, products, Sichuan dishes for the formation and development have provided favorable conditions