China Sichuan cuisine is an important form of food culture in China and occupies an important position in China food culture. Sichuan cuisine is one of the four major cuisines of China food culture. Spicy, strong and unique. After a long period of historical precipitation and innovative development, the catering industry has gradually become one of the characteristics of catering culture throughout the country.

discuss

Sichuan cuisine originated in Sichuan. After a long historical development, it has gradually developed from a single food culture form into a multicultural complex of culture, sports, art and fashion. The development history of Sichuan cuisine can be divided into three periods: traditional period, modern period and contemporary period.

Traditional period.

Sichuan cuisine originated in the Tang Dynasty. After the edification and development of Song, Yuan, Ming and Qing Dynasties, a more systematic cooking method and flavor were formed, among which the most representative is the hemp, spicy, fresh, fragrant and five flavors of Sichuan style, which is the uniqueness of traditional Sichuan cuisine. Sichuan cuisine in this period is dominated by single taste, aristocratic eating habits and traditional classic dishes, such as Sichuan cuisine, boiled pork slices, kung pao chicken and so on. These dishes are still the representative dishes of Sichuan cuisine. Traditional cooking methods such as barbecue, baking and bibimbap have brought special taste and satisfaction to Sichuan cuisine, which is bright, tender, tender, salty, salty and sour, and is deeply loved by foodies.

2. Modern Times

At the beginning of the 20th century, especially from 1920s to 1940s, Sichuan cuisine entered a new era with brand-new color, culture, taste and pursuit, especially among the diners outside the nobility, Sichuan cuisine gradually took on a new and modern look. During this period, the auxiliary materials and seasonings used in Sichuan cuisine increased greatly, and the dishes were more rigorous, nutritious and healthy. At the same time, it also reflects the construction of food culture in many aspects, such as cakes, tea culture, catering etiquette culture and so on. Sichuan cuisine in the 20th century represents the transition between tradition and modernity. This is an important trend of Sichuan cuisine's development from tradition to modernity.

3. Contemporary period

At present, Sichuan cuisine is basically in a mature stage, with mature patterns, tastes and cooking methods, but it still retains its traditional flavor, ingredients, methods and cultural characteristics, and is constantly pioneering and innovating. Contemporary Sichuan cuisine not only inherits the essence and cultural characteristics of traditional dishes, but also makes creative exploration and innovation in cooking techniques, seasoning techniques and ingredients selection, and introduces international cooking techniques to continuously expand the taste and status of Sichuan cuisine. It has become a beautiful scenery in modern cuisine.

conclusion

China Sichuan cuisine plays a very important role in food culture. The history of this dish can be traced back to the Tang Dynasty. After several historical periods of development and evolution, it has continuously inherited and carried forward the cooking skills and culture of Sichuan cuisine. Modern Sichuan cuisine not only inherits the traditional Sichuan cuisine, but also shows its own characteristics and highlights, becoming an inseparable member of contemporary China food culture.