AsoneoftheeightfamousChinesecuisines,Sichuancuisinehasaveryimportantpositioninculinaryhistory.AgreatvarietyofbasefoodandingredientsareusedinSichuancuisine,tomakedifferentkindsofdeliciousdisheswhicharefamousforspicy-hot.It'salsoknowntotheworldforitsuniquecookingmethodsandlocalflavor.SichuancuisineisoneoftheshinningpearlsinChinesecateringculture.
SichuancuisineoriginatedinChina'sancientBaStateandShuState.FromSpringandAutumnPeriodtoEastandWestJinDynasties,istheembryoandchildhoodofSichuancuisine.ItgotdevelopmentinSuiTangandtheFiveDynasties,andspreadtootherplacesduringSongdynasty.UntillateQingDynastyandtheearlyRepublicperiod,Sichuancuisinecameintobeing.Then,fromRevolutionof1911totheAnti-JapaneseWar,differentgroupsofChinesecuisineblentintoeachother,whichenrichedSichuancuisinegreatly.
Thedevelopmentofcateringculturedependsonnaturalconditions.Fromancienttimes,Sichuanhasenjoyedthereputationofbeing"thelandofabundance".Manyriversgoingacrosstheland;plantsareevergreenalltheyearround,soitisrichincookingmaterials.Thereareallsortsofdelicacies,suchasbirdsfrommountainsorcrabsfromrivers.Besidesthese,therearealsodifferentkindsofvegetablesinfourseasons.Andtherearegreatvarietyofdelicatebrewingcondimentandplantedseasoning,suchasZigongwellsalt,Neijiangwhitesugar,LangzhongBaoningvinegar,Pixianpeasauce,Maowenpericarpiumzanthoxyli,Fulingpickle,Xufusprout,andChengduchilipepper,etc.TheyprovidefinebasisforcookingallkindsofSichuandishes.ThewineandteainSichuanarealsoofhighquality,whichacceleratethedevelopmentofSichuan'scateringculture.
Thedevelopmentofcateringculturenotonlydependsononeplace'snaturalconditionsandtraditionalcustoms,butalsobenefitsfromabsorbingexternalexperiences.ManyoutcomersbringtheireatinghabittoSichuan,andthenassimilateintoSichuan'straditonalcateringculture.Inthiscase,Sichuancuisineabsorbseachside'sstrongpoints,cookingsouthdishesofSichuan-flavor,ornorthdishesofSichuancuisine.Sichuanpeoplecarryforwardanddevelopitsfinetraditionstoimproveskills,toformuniqueflavor,andtomakeSichuanfoodwhichlovebysomanypeople.
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