The eating habits, culture and reasons for the formation of people in Sichuan and Chongqing are listed in detail
Sichuan food is divided into two types: Chinese food and Western food. Western food is not seen on the family tables of ordinary people, but there are many people who buy a piece of bread and a piece of red sausage from a grocery store and eat it hastily on the street or in a corner of the shopping mall, and it can be regarded as a form of fast food. There are famous Huamei and Madier Western Restaurants, which serve Russian and French dishes. There are many Korean-style and Hui-style restaurants, which belong to the broad Sichuan food culture, and are beyond the scope of this article.
Most Sichuan people are descendants of immigrants from Shandong. Shandong people brought Qilu culture, including Shandong cuisine. There are also indigenous Manchu food culture and part of Russian food culture. The intersection and integration of the three food cultures gradually formed the unique Sichuan food culture.
The cooking method of hanging paste (熘) is unique to Shandong cuisine. Put the cut meat into a mixture of egg white, starch and water, grab it and fry it in the oil pan. Take it out and pour it into the hot sauce, or put the fried meat into the hot sauce and fry it. The more famous dishes include crispy white meat and braised pork sections. Sichuan people use this method to make delicious pot-wrapped pork, which is not seen in Shandong cuisine. They also ingeniously put vegetables into the oil pan to fry, take them out and stir-fry again, including roasted eggplant, ground three delicacies... Putting different types of vegetables together to fry, this is also an invention of Sichuan people, there are fresh three delicacies people , cabbage (kohlrabi), tomatoes, and peppers are stir-fried together. I have seen some people add eggs and cucumbers, and stir-fry all five together. There is also the so-called "rotten stew" where meat, various vegetables, vermicelli, bean products, etc. are stewed together.
When it comes to stew, it is an invention of the Manchus. In the early years, the Manchu people made a living by fishing and hunting. They lived in the wild and moved erratically. The only cooking utensils they had was a hanging pot, so they naturally had to cook. There are so-called eight stews. Beijingers most recognize chicken stewed with mushrooms, and pork ribs stewed with beans are also good. Potatoes boiled with cabbage would also be quite good if you add three-layered thin pork slices, vermicelli, and day lily. Ji Bairou (blood sausage) is an authentic Manchu dish.
The Manchu people are famous for raising pigs and regard fattened pork as the best. Slice the cooked pork into thin slices, put it on a plate, and eat it with garlic soy sauce, which is different from the Mongolian braised pork. To this day, those Manchu villages that maintain the Hala (clan)-Mokun (family) system still offer their own meat and blood sausage as sacrifices to their ancestors.
Nowadays, Demoli stewed live fish and catfish stewed with eggplant are invented. If other foods are stewed with fish, the food will often have the flavor of fish.
Soubert is also a kind of stew, which is Russian. Beef, potatoes, cabbage (kohlrabi), and tomatoes are stewed together. Excluding the cabbage and potatoes, it's beef stew with persimmons. The aforementioned fried cabbage with tomatoes was also inspired by Russian food culture. There are also beef stew with potatoes and pickles. Pickled cucumbers are an authentic Russian food, usually eaten cold. Sichuan restaurants only offer shredded pickled cucumbers and fried shredded pork in recent years, which incorporates elements of Russian culture into the form of Chinese culture.
According to research: the development and prosperity of a culture are rarely caused by internal inventions and creations, but are mostly the result of cultural dissemination. Two or more cultures merge into each other to form one culture, which is often more developed than either of the original cultures. The development of Sichuan food culture should be explained by this. Why is the food culture in Henan and Hebei provinces, the birthplaces of Chinese civilization, so poor? It just lacks the intervention of foreign cultures.
Now there are special stew restaurants in Sichuan, as well as pig-killing restaurants that specialize in white meat and blood sausage. There is also a coarse grain restaurant, which specializes in large pancakes and salted fish. These trivial things are now in the hall of elegance.
There are a few steamed vegetable restaurants. Steamed vegetables must have originated from Shandong. Steaming steamed buns and steamed buns, while steaming the vegetables, oil and salt in a small pot on the steamer. Steam the whole eggplant, tear it into strips and dip it in garlic soy sauce. Put minced garlic and salt noodles into eggplant to make garlic eggplant, which is a kind of pickle. There are all kinds of pickles in Sichuan because of the cold weather.
Sichuan people like to eat vegetables raw to better absorb vitamins. Winter is long, and the time in the year when you can eat fresh local vegetables is too short. There are two main forms, one is a cold dish, which is like a home-style cold dish, with many kinds of fresh vegetables, soy products, vermicelli mixed together, and cucumber peeling. The other is dipping with pickles. There are also various kinds of pickles and smoked pickles in the cold dishes category. Some smoked pickles originate from Russia, and some originate from Qilu. The sauce skeleton is the most famous, and various parts of the sauce sausage, tripe, and chicken can be taken out individually and smoked in sauce. It is said that the crystal elbow was invented by a professor from the Food Department of the Provincial Business School. In short, Sichuan people like to eat ready-made food. When hosting a family dinner for guests, most of the dishes are prepared, and there are usually only a few types of freshly fried dishes. I don’t understand why people in Sichuan like to eat cold things, including drinking cold drinks, when the weather in Sichuan is so cold.
Sichuan cuisine is characterized by salty taste, which is also related to the cold weather. Every household in the rural areas of Northeast China has a large vat of homemade thin sauce called miso. Sichuan people had no choice but to buy them from stores. In addition to dipping pickles, miso is also used in cooking, such as grilled eggplant with soy sauce, scrambled eggs with soy sauce, etc.
Sichuan’s food culture, like the food culture of any region in China, is divided into staple food and non-staple food. Staple food is divided into two categories: rice and pasta. Nowadays, we mainly eat rice. In the past, there were sorghum rice, dachazi rice, millet rice, and rhubarb rice. Yellow rice, called millet before shelling, is an authentic Manchu thing.
Wheat noodles are mainly white noodles, but there are also corn noodles and yellow rice noodles. Yellow rice noodles may be made into sticky bean buns or bean flour rolls, which are also authentic Manchu foods.
Dumplings are worth mentioning among pasta dishes. There are only three kinds of fillings in Beijing: pork, leek, and fennel, while Sichuan has as many as a dozen kinds, such as sauerkraut filling, tomato filling, cucumber filling, and green pepper filling. Wild vegetable stuffing, three delicacies stuffing, etc. Previously there was a famous dumpling restaurant in Laodu, and a rising star is Oriental Dumpling King. It is said that a branch of Oriental Dumpling King in Guangzhou is doing very well.
Sichuan people also like to eat noodles. There are various kinds of braised noodles. Soy noodle soup is different from the hot noodle soup in the south where the soup and noodles are made separately. It also originates from the erratic hunting life of the Manchu people. There are also noodles and pimple soup.