What are the home-cooked dishes, banquet dishes and local snacks?

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)

First, talk about the history of Sichuan cuisine.

Since ancient times, China cooking has a long history …

From the Shang Dynasty, from Yi Yin, who was a chef to a butcher, to Yi Ya, who was good at tuning in the Spring and Autumn Period ... From Lv Buwei, who wrote Lu Chunqiu's Original Taste in the Warring States Period, to Sun Simiao, who was proficient in dietotherapy in the Tang Dynasty ...

From Lu You, who liked Sichuan food in the Southern Song Dynasty, to Li Shizhen, who was nourished by drugs in the Ming Dynasty …

Not to mention modern Guo Moruo, Zhang Daqian and others.

Sichuan cuisine, which originated in the pre-Qin Dynasty, originated in the Northern Song Dynasty, and matured in the late Qing Dynasty, also occupies an important place in the history of cooking:

1) During the Eastern Jin Dynasty, the dietary taste of Sichuanese was described as "spicy" in Huayang Guozhi.

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"

The food is in China and the 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: "civilization"

Traditionally, there are four local cuisines in China.

Northern Palace Cuisine (Beijing Cuisine, Shandong Cuisine)

Oriental literati gourmet (Huaiyang cuisine)

Serving in the South (Cantonese cuisine)

Western civilian dishes (Sichuan cuisine)

Among them, civilian Sichuan cuisine has three characteristics:

1) Use local materials 2) Make the best use of everything 3) Mix meat and vegetables.

For example, buy a radish, radish skin to make kimchi, 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 is divided into three categories: banquet dishes, home-cooked dishes and local snacks.

Contrary to expectations, Sichuan cuisine is very popular, but its banquet dishes are still part of the senior state banquet.

Sichuan cuisine has its unique characteristics:

1) high-grade materials 2) sumptuous dishes 3) exquisite table layout.

4) Cooking is mainly simmering, burning, steaming, stewing and stewing, and cooking is rare.

5) Pay attention to the specifications

For example, the number of cold meals ranges from "four single dishes" to "99 ratio 1"

For example, eight dishes and one soup are divided into "four pillars"+"four rows of dishes"+"soup", which are divided into bird's nest banquet, shark's fin banquet, seafood banquet and so on according to the difference of the first dish …

Its dishes mainly include boiled cabbage, snowflake chicken brain, broadsword golden noodles, pickled peppers and Liaoshen. At present, restaurants such as Yuzhilan and Songyunze in Chengdu are still in the form of Sichuan-style banquets.

As a daily diet, Sichuan-style home cooking has four characteristics:

1) Rich flavor 2) Affordable.

3) Serve quickly 4) Give priority to small portions.

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 on the market belong to Sichuan-style home-cooked cuisine.

Sichuan-style local snacks is more from the ancient "food burden"

Vendors are walking up and down the street with utensils on their shoulders, peddling along the street. Some of them are carrying raw materials or semi-finished products at one end and carrying stoves at the other. When you meet food, sell it now.

There used to be bell dumplings, Lai Yuanxin's Lai Tangyuan, husband and wife lung slices, Dandan Noodles, bean curd, etc.

…

Finally, use a sentence from Shark's Fin and Pepper:

"Eating" itself is a question of cultural ownership.

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.