 Sichuan Sichuan Fine <br /> four major cuisines of China (Sichuan, Guangdong, Beijing, Su), one of famous overseas for its spicy flavor, with "a dish of a cell, a hundred dishes Subway," the distinct personality of the known world. Sichuan has always enjoyed "cooking paradise" reputation.
Common type of homemade taste of Sichuan fish flavor type, odor type, 20 kinds of spicy flavor type, more than 4000 kinds of varieties. Famous dishes are Bawei cold dish, nine-color save box, smoked tea duck, Braised pigeon, flavored chicken legs, rice crust meat, fish-flavored pork, kung pao chicken, small fried chicken, homemade cucumber, hot and sour tendons , Chao Shou meat, twice-cooked pork, ants on the tree, Yu-Sun Monochoria, boiled beef, Dongpo pork, steamed beef, pickled fish.
<br /> Also known as twice-cooked pork pot boil the meat, is unique flavor of traditional Sichuan dishes people have "people do not eat Sichuan twice-cooked pork, has no to Sichuan," said the twice-cooked pork selection Zhu Tuirou, first into the pot boil picked up the skin soft when cooked meat, cut into thin slices, then stir-fried, and placed in Pixian 豆瓣 \ sauce \ garlic, etc., Chao Chu flavor Serve.
<br /> Sichuan boiled beef is the "hemp, spicy, hot," the representative of salt from Zigong Zigong salt to cattle as a driving force over the past handful of brine, a strong a few months out of cattle, beef water salt workers cooking, add some salt, pepper, pepper for seasoning. Improved after by chefs and become rich Sichuan dishes, spicy Wei Hou and smooth refreshing.
<br /> Flavored pork is representative of Sichuan-style dishes, one can best embody the characteristics of Sichuan were multi-flavor, the sauce with the cooked fish to cook pork, to produce the smell of fish, salt, sweet, sour, spicy, fragrant, fresh taste of both the and the ginger, garlic, onion flavor is particularly prominent.
There were dishes of Sichuan features butterfly sea cucumber, fried carp, crispy rice squid, bean dregs duck side, smoked tea duck, tofu pockets, "water" cabbage, chicken, tofu, liver paste soup dozens, exciting and memorable , pleasing, were consistent past and present.
Sichuan cuisine as one of the four, the history of cooking in China occupies an important position. It is widely drawn, seasoning changeable, varied dishes, refreshing taste Chunnong both to take advantage of spicy, and its unique cooking methods and the strong local flavor, renowned Chinese and foreign, into the history of Chinese food culture and civilization a dazzling pearl.
Sichuan History
(A) of Sichuan has a long history
Sichuan Pakistan originated in ancient China and Shu. Its development, through the prototype of the Spring and Autumn period to the Jin Dynasty, Five Dynasties and the Sui to the greater development of the Song River spread out around the end of the Qing Early Republic to form the four stages of cuisine. Subsequently, from the Revolution to the war, the Chinese fusion cooking parties, to the profound effect of Sichuan cooking well to make it more rich. After the founding of new China, the Chinese Communist Party and the People's Government attaches importance to culinary career advancement chef, talented people, made great achievements, for the further development of Sichuan cuisine has opened up unlimited prospects.
Explore the reasons for the formation and development of Sichuan, there are three points are crucial:
First, the unique natural conditions. Sichuan since ancient times "Land of Abundance" reputation. Aspect within the rivers, evergreen, cooking materials, and more widely. Both mountain delicacies of game, there are rivers Yuxia Xie turtle; both juicy and delicious types of poultry, there are perennial strains of various fresh vegetables and bamboo shoots, as well as a wide variety, good quality brewing condiments and spices grown, such as the Zigong Salt, Neijiang sugar, Langzhong Baoning vinegar, soy sauce, Deyang, Pixian watercress, Maowen pepper, Yongchuan tempeh, Fuling mustard, the Syrian government bean sprouts, Nanchong, preserved vegetables, new fan of kimchi, Chengdu pepper, etc., are all kinds of Sichuan for the infinite variety of cooking and seasoning, the material provides a good foundation. In addition, by the middle of Sichuan and cooking, feast on the many wine and tea, the variety of excellent quality, but also the famous, such as Wuliangye Yibin, Luzhou Old Cellar special song, Mianzhu Jiannanchun, Chengdu The Quanxing Daqu, Gulin the Langjiu, and Chongqing Tuo, etc., their development of Sichuan cuisine also has a certain role in promoting.
Second, by the local customs of. According to historians to research, the ancient Shu people already have "still taste", "good spicy" eating practices. Auspicious day to marry wealthy nobility, hospitality and friends, all put on a large "kitchen meal", "barbecue", "hunting Banquet", "Boat Banquet", "Banquet" and numerous, meat dish essays chi wrong Banquet. To the Qing Dynasty, civil weddings and Birthday Celebration and generally organizing the "family dinner", "Field I", "launched Banquet", "dismount Banquet" and so on. Pay attention to food traditions and the development and popularity of Sichuan cooking, creating a large number of skilled expertise in cooking, so that Sichuan cooking skills from generation to generation, alive and well.
Third, the length of each broad absorption mix. Sichuan's development, not only relying on its rich natural conditions and traditional practices, but also benefited from extensive to absorb foreign experience. It is both for the court, official, national, folk dishes, or dishes on the sect temples are Yigai assimilate, its essence, to enrich themselves. Qinmie Sichuan, "Noir resettlement" of high rank, rich Sichuan, the Central Plains into the eating practices. Shu subsequent dynasties rule of outsiders, but also their eating habits is still regarded with the name of essays with the people of Sichuan cuisine. Especially in the Qing Dynasty, more and more people of foreign Sichuan to Hubei and Hunan, led, Shaanxi, Henan, Shandong, Yunnan, Guizhou, Anhui, Jiangsu, Zhejiang and other provinces, also have naturalization. These people from outside Sichuan, both into their original eating habits, while Sichuan gradually assimilated the traditional custom of eating. In this case, speed up the absorption over the length of Sichuan, the "Southern food Sichuan", "North Sichuan cooking dishes", inherit and carry forward traditions, continues to advance, forming a unique flavor, with a broad mass base of Sichuan cuisine.
(B) rich Sichuan dishes
Sichuan dishes, main dishes from the senior banquet, general banquet dishes, popular lunch dishes and homemade flavor dishes of four parts. Each with four unique style of both dishes, but also penetrate each other and to form a complete system, throughout all levels of even abroad, have a wide range of adaptability. Senior banquet dishes, cooking complex, technical skills, raw materials generally used more delicacies, accompanied by seasonal vegetables, requires variety, seasoning fresh and both taste and color, shape away people, spectacular style. Ordinary dinner dishes, requiring use of local materials, with meat and vegetables, soup both processing fine, affordable, simple and generous. Volkswagen lunch dishes to cook fast, affordable for the features, such as kung pao chicken, fish-flavored pork, Shuizhuroupian, Mapo tofu dishes. Homemade flavor dishes, requires drawing convenience, easy operation, such as twice-cooked pork, salt, fried meat, diced security officials, thousands of fan beef wire, Suannibairou, minced meat peas, tofu and other dishes across the river, is loved by the public and Most of the restaurants to restaurant and home cooked dishes. In addition to these four dishes, there are many parts of the famous Sichuan snacks and pastries traditional folk dishes, but also strong local flavor of Sichuan added content and glory.
(C) Sichuan flavor type diversity
Sichuan pay attention to color, smell, taste, shape, especially in the "taste" the unique style, to taste-based and diverse, subtle changes, material covered, and taste the thick, its main features.
Sichuan's basic flavor type is hemp, spicy, Xie, salty, sour, bitter six. In the six basic types, based on taste, but also changes in the deployment type for a variety of complex flavor. In Sichuan cooking process, if the use of primary and secondary taste, strength, and the amount, allocation changes, coupled with the choice of materials, cutting and cooking with properly, you can get color, flavor and shape with special flavor and taste a variety of delicacies.
Sichuan cooking seasoning, often hot and sour or spicy to sweet and salty in one dish on the concentration used, only highlights the main flavor, but also supplemented its flavor, so that the special flavor of Sichuan to be evident. In practice, with emphasis focused on taste, highlighting the main flavor, taste Zhinong income) to maintain the original flavor, then it is relative to his assistant, taste, smell, such as chicken, fish-flavored pork, bean curd. Boiled beef, kung pao chicken, homemade cucumber smell of urine, watercress, fish, dried beef fanned silk, rice crust Sam Sun, are the representatives for such dishes.
Sichuan has 20 kinds of complex flavor type, mainly:
Salty flavor type. Mainly in Sichuan salt and monosodium glutamate modulation, highlight the flavor, moderately salty, salty light. If fresh mushrooms cabbage, white sauce carp, yellow fin burning, fresh slide chicken, snow phoenix mud, fresh meat and other slip.
Homemade flavor type. The Sichuan salt, Pixian soybean paste, soy sauce, cooking wine, MSG, black pepper tune into. Characterized by mild salty. Such as raw meat, fried salt explosive, homemade cucumber smell of urine, home smell of urine tendon, homemade tofu and so on.
Spicy flavor type. With Sichuan salt, Dan County, watercress, red pepper, pepper, dried red pepper, Dougu, soy sauce and other modulation. Features spicy salty. Such as bean curd, boiled beef, dried beef stir silk, spicy beef wire.
Spicy paste type. The Sichuan salt, soy sauce, red pepper, pepper, ginger, garlic, onions for the sauce production. Features spicy to salty-based, slightly sweet and sour. Such as Kung Pao Chicken, Kung Pao Shrimp, Kung Pao scallops, mixed with spicy meat paste and so on.
Fish flavor type. With Sichuan salt, soy sauce, sugar, vinegar, hot pepper, ginger, onions, garlic modulation. Characterized by salty sweet and sour, with Sichuan unique fish flavor. Such as fish-flavored pork, fish-flavored shrimp, before crossing the river fish-flavored cake, flavored before the flowers, fish, crispy phoenix film, fish-flavored candied phoenix silk, fish-flavored duck party and so on.
Ginger flavor type. With Sichuan salt, soy sauce, ginger is not, sesame oil, monosodium glutamate modulation. Characterized by salty light, ginger Sauvignon. Such as the Ginger Chicken, ginger fish, shredded ginger, ginger duck, ginger spinach.
Hot and sour flavor type. The Sichuan salt, soy sauce, vinegar, black pepper, MSG, sesame oil for the seasoning. Is characterized by hot and sour salty, vinegar flavor concentration. Such as the spicy chicken strips, spicy steak, grab cucumber strips.
Sweet and sour flavor type. The Sichuan salt, sugar, vinegar, black pepper, monosodium glutamate modulation. Characterized by salty sweet and sour, sweet and sour Sauvignon. Sweet and sour fish, such as pine crisp, sweet and sour fish, the small cakes, sweet and sour fish roll across the river, sweet and sour scallops, sweet and sour fried chicken Ma. Sweet and sour green bamboo shoot and so on.
Lychee type. Mainly in Sichuan salt, soy sauce, sugar, vinegar, black pepper, MSG, etc. for seasoning. The main feature is salty, slightly sweet and sour. Sam Sun, such as rice crust, rice crust of sea cucumber, diced chicken with hot pepper, litchi flesh sinks. ;
Mustard flavor type. The Sichuan salt, soy sauce, vinegar, mustard, sesame oil, MSG and other modulation. Characterized by salty sour, Qi is not Sauvignon. Such as mustard chicken breast, scallops and other mustard.
Sweet fragrance type. To sugar, rock sugar, brown sugar, sesame seeds and a variety of materials such as fruit modulation. Feature is sweet. If snow peach mud, rock sugar, sweet potato round, ice longan, lotus juice.
Ma pepper flavor type. Mainly in Sichuan salt, soy sauce, monosodium glutamate, pepper, onion leaves, sesame oil modulation. Salty flavor is characterized by Ma, Congxiang Sauvignon. Generally cold dishes, such as pepper Chicken pieces, pepper duck palm, pepper Ma fish and so on.
Odor type. Mainly in soy sauce, sugar, vinegar, oil pepper, pepper noodles, sesame paste, cooked sesame seeds, MSG, black pepper, ginger, onion, garlic, sesame oil, etc. modulation. Characterized by both the flavor, spicy flavor long. Generally cold dishes, such as the smell chicken, duck slices smell, smell fish, shrimp smell, smell Qing Sun.
(D) pay attention to Sichuan Cooking
Variety and taste more delicious Sichuan, so loved and respected by the people, is its attention to cooking techniques, the production of sophisticated, demanding action be separated. Sichuan cuisine has the following four characteristics:
First, careful choice of materials. Since ancient times, chefs cooking dishes, is very particular about the choice of raw materials, Chuan Lai is no different. It requires strict selection of raw materials, so that the amount of material used, the best performance, it is necessary to ensure the quality, pay attention to conservation. Fresh ingredients and strive to live and to pay attention to seasonal. In addition to raw material selection choices dishes, but also includes the selection of spices. The choice of many of Sichuan pepper is on the focus, such as spicy, homemade flavor type dishes, must Sichuan bean paste Pixian; production of fish flavor type dishes, Sichuan pepper foam, etc. must be used.
Second, fine knife. Sichuan made knife is a very important link. It requires producers carefully, pay attention to specifications, according to the needs of food cooking, the raw material cut with shape, so that the same size, same length, thickness as uniform thickness. This is not only easy to make dishes flavored, neat appearance, but also to avoid raw and cooked vegetables into irregular, Laonen mixed. Such as boiled beef and dried beef fanned wire, their features are delicate and Suxiang of Java, if the pork meat cut length, thickness, thickness of the inconsistency, the furnace will be difficult to distinguish when cooked, is difficult to distinguish raw and cooked. In this way, you have a superb skill, but also can not make delicious dishes of high quality.
The third is a reasonable match. Sichuan cooking, the raw material with a reasonable requirement in order to highlight its characteristic flavor. Sichuan alone with the material points, equipped with, pay attention to strength, and an appropriate mix of meat and vegetables. Sauvignon are advised to use alone, not with; short person with short, strong person with strong, or combination of shades, but not the wins taste; meat and vegetables with properly, not be confused. This requires, in addition to selecting the main raw material, but also do a good job of matching accessories, so that the taste of harmonic richness and variety of food, raw materials with clear priorities, texture and combination of complementary, coordinated and beautiful bright colors, so that not only the color, aroma and taste dishes with food value, but also rich in nutritional value and value of art appreciation.
Fourth, careful cooking. Many Sichuan cooking methods, the furnace used to great. A large number of Sichuan dishes is cooked out of a variety of cooking methods. Sichuan cooking up dozens of common, such as frying, boiling, frying, explosion, steaming, roasting, cuddle, cook, Jiong, sauteing, stewing, mud, roll, fried, soy, braised, pickled, stewed, smoked, mix, the Senate, Mongolia, paste, wine and so on. The method used for each cooking dishes must be in accordance with the nature of raw materials and the technological requirements of the different dishes decision. Common in Sichuan cooking with operational requirements, the need to have a good grasp of the feed, the severity of the furnace, how much the amount, duration, movement speed; to observe and control the color depth of food, juice Ying severity of high and low quality, quantity amount, master shades into the food tastes good, raw and cooked dishes, Laonen, dry, soft and crisp degree, to take the necessary measures to ensure the cooking quality. Sichuan cooking, the "speculators" has its unique feature. Many of its dishes are used "gift" approach, characterized by short, rapid heat, less juice, taste fresh, health requirements for nutrition. The specific method is cooking oil, however, no change in pot, Ying juice now cook, now right, emergency fire 短炒, pot into a dish. Food cooking simple, actually contain a high degree of scientific, technical and artistic, showing the infinite wisdom of working people and creativity.
In short, Sichuan is a long history of very strong local flavor cuisine. Its variety, taste changeable, adaptable, enjoy the "one dish a grid, a hundred dishes Subway" reputation, to taste more delicious and unique style, winning the favor of the people at home and abroad, many people send "food in China, taste in Sichuan, "the praise. We should further carry forward the fine traditions of our food culture, so that Sichuan cooking skills Zheke bright pearl luster shine even more eye-catching! |
