But there are many destinies in this land. With the establishment of the Yuan Dynasty and the entry of the Qing Dynasty, the society was in great turmoil, the population was greatly reduced, and the corresponding culture was destroyed. For example, in the Song Dynasty, Sichuan was an important sugarcane producing area in China, which was different from Sichuanese who like spicy food today. At that time, the taste was sweeter, but the sugar industry in Shu was almost destroyed by Genghis Khan's iron butcher knife, and many cooking techniques related to sweetness gradually disappeared. In the late Ming and early Qing dynasties, Zhang was first used as a candle, and then the Qing army turned the land of abundance into an enemy, and the once noisy human paradise became desolate. Later, Sichuan was full of lakes and lights.
Hunan immigrants who like to eat Chili peppers brought spicy culture to Sichuan at the same time.
Shu people combine the technology of pepper and pickles to make Chili, use broad beans instead of soybeans to make sauce, and melt Chili to make German food. Green is better than blue. These condiments later became the soul flavor of Sichuan cuisine. By the middle of Qing dynasty, salt in Zigong well in Sichuan was very prosperous, but cooking salt was an arduous task. The rest of the workers killed the tired jailer every day to eat meat, and slaughtered the ready-made salt water and cooked it directly, which was the prototype of beef made in Sichuan cuisine later. But it was not until the Republic of China that Sichuan cuisine really developed into an independent cooking world.
How difficult is it to prosper Sichuan cuisine? Happiness is a curse.
At the beginning of the outbreak of War of Resistance against Japanese Aggression, the National Government planned to move factories, materials and personnel from important cities such as Shanghai and Nanjing to Sichuan for a protracted war. At that time, Chongqing was the capital of the national government during the Anti-Japanese War. People from all over the country flocked to the land of abundance, bringing with them food culture, different cooking techniques and hobbies with different tastes. This kind of food culture conflicts with each other and is constantly integrated, which greatly promotes the formation of Sichuan cuisine.
For example, the boiled beef mentioned above was improved by the chef of Sichuan cuisine during this period, and the hot pot in Chaotianmen, Chongqing was similar.
Originally, the ancient people didn't like to eat cows in the water except beef, but a vendor at Chaotianmen Wharf in Chongqing bought this cheap buffalo viscera, cleaned it, put pepper to cover up the fishy smell, and sold it at the wharf after cooking. The original diners are often laborers at the bottom of society such as docks and fiber departments. Why can only a hundred-year-old Sichuan cuisine be popular all over the country? Other dishes are not bad, but with the outbreak of the Anti-Japanese War and the influx of immigrants, the diet of workers at the bottom of society has been continuously improved and developed, and it has become a favorite food of the whole country. It was also during this period that Sichuan cuisine, which we are familiar with, was formed.
Why is Sichuan food popular?
If the climate in Sichuan is humid, pepper should be used to remove moisture from the body. Why is spicy Sichuan cuisine popular all over the country? This is actually related to the changes in the modern eating environment.
With the penetration of western industrialization into agriculture and animal husbandry, the application of chemical fertilizers and transgenes in crop planting, and the promotion of large-scale farming to animal husbandry, all kinds of ingredients known by modern people have changed greatly compared with ancient times. For example, the pork we eat now is all fast pigs, and the growth cycle is only half a year. The ancients ate, but the growth cycle of domestic pigs was at least one year, and the feed they ate was more diverse. Under two completely different production methods, the most direct result is the impact on meat quality. As many elderly adults say, pork is not as delicious as it used to be recently, but it smells good.
Similar examples abound. The so-called fast-growing ducks can publish books in a month, while fast-growing chickens will be slaughtered even if their legs are unstable. How much original flavor can we expect from such efficient production methods? A clever woman can't cook without rice, and no matter how exquisite the cooking technology is, if the ingredients have no previous taste, the food will naturally become unpalatable. This is a heavy blow to many cuisines that pursue the original flavor of ingredients, while Sichuan cuisine, which values the taste, has no such great influence.
In addition, the rhythm of modern life is disordered and the spleen and stomach are generally weak. At this time, spicy Sichuan food can fully stimulate people's taste and give people a better feeling. Of course, the taste is spicy, and the thick spicy is just a misunderstanding of Sichuan cuisine. It's also Sichuan food, with sweet cabbage. Compared with pepper, pepper is also the soul seasoning of Sichuan cuisine, and the hemp taste of horse pepper is also the original flavor of Sichuan cuisine in the eyes of many Sichuanese.
But there is no way. Dishes such as beef hot pot and boiled beef coming out of the ground floor are too grounded, which is not only easy to make, but also easy to stimulate people's taste and cover up the light of the remaining Sichuan cuisine.