What is the number one dish in Sichuan cuisine?

The first place for home cooking is Sichuan-style pork, the first place for banquet dishes is boiled cabbage, and the first place for snacks is Dandan Noodles. Recent Sichuan cuisine, detailed Sichuan cuisine and shark's fin&; Zanthoxylum bungeanum, from the history, characteristics and types of Sichuan cuisine. (The reading time of the article is about 5 minutes) 1. Talk about the history of Sichuan cuisine. Since ancient times, cooking in China has a long history ... from Yi Yin, a cook in Shang Dynasty, to elegance in the Spring and Autumn Period ... from Lv Buwei, who wrote The Original Taste of Lu Chunqiu 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 used medicine as a tonic in the Ming Dynasty ... not to mention modern Guo Moruo and Zhang Daqian. Sichuan cuisine, however, originated in the pre-Qin Dynasty, originated in the Northern Song Dynasty and matured in the late Qing Dynasty. In the history of cooking, it also occupies a strong color: 1) In the Eastern Jin Dynasty, in Huayang Guozhi, the Sichuan people's dietary taste was described as "delicious and spicy". 2) In the Northern Song Dynasty, Sichuan cuisine was introduced into the capital Tokyo (now Kaifeng), and restaurants specializing in Sichuan cuisine appeared. 3) Pepper planting in South America was introduced to Sichuan in the late Qing Dynasty, which really formed its own characteristics in cuisine. Second, talk about the characteristics of Sichuan cuisine The first key word: "Taste" is eaten in China, and taste 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, Shandong cuisine), literati cuisine in the east (Huaiyang cuisine), merchant cuisine in the south (Cantonese cuisine), and civilian cuisine in the west (Sichuan cuisine) have three characteristics: 1) local materials, 2) making the best use of everything, and 3) matching vegetarian and vegetarian dishes, such as buying a radish, making kimchi with radish skin, and taking 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. Sichuan cuisine gives people the impression that it is very popular, but its banquet dishes are still part of the senior state banquet. Sichuan-style banquet dishes have their own uniqueness: 1) high-grade materials; 2) sumptuous dishes; 3) Exquisite table layout; 4) Stewing, roasting, steaming, stewing and stewing are the main cooking methods; 5) Pay attention to specifications, such as the number of cold meals ranging from "four single dishes" to "991"; For example, eight dishes and one soup are divided into "four pillars" and "four rows". As a daily diet, Sichuan-style home-cooked dishes have four characteristics: 1) strong flavor, 2) affordable price, 3) fast serving and 4) small weight. 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 in the market belong to Sichuan-style home-cooked dishes. Local snacks in Sichuan style is more from the old "food-bearing" vendors, who walked around the street carrying utensils to load food, some with raw materials or semi-finished products at one end and stoves at the other end, and sold them when they met foodies. There used to be Zhong jiaozi, Lai Yuanxin's Lai Tangyuan, husband and wife's lung slices, Dandan Noodles, bean curd, etc ... Finally, a sentence from shark's fin and pepper concluded that "eating" itself is a cultural issue. Identifying with a food is essentially identifying with and respecting the culture to which this food belongs, and there is also a feeling of * * * communication with this culture.