四川饮食文化教学文案

Twice –cooked pork
❖The birthplace of . sichuan food are the ancient Ba and Shu states
❖Sichuan cuisine is based on chengdu and chongqing ,represente d by tow local dishes
Spicy chicken
Flavored pock
❖thanks
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❖ Out standing hot ❖ Sweet ❖ Oil ❖ Delicious ❖ Heavy flavour
Fuqifeipian
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❖ Sichuan food use “three pepper”---chili（辣椒）， pepper（花椒）， pepper（胡椒 ）
and fresh ginger （姜）.While fry ,boil ,simmer ,ect. are all used in cooking methods
四川饮食文化
❖ The origin of Sichuan cuisine can be traced back to the Qin and Han Dynasties (221BC-220AD), its recognition as a distinct regional system took place in the Han Dynasties (206BC-220AD). As a unique style of food, Sichuan cuisine was famous more than 800 years ago during the Southern Song Dynasty (1127-1279) when Sichuan restaurants were opened in Lin'an, now called Hangzhou, the capital. The hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring. In the late Qing Dynasty around 19th century, Sichuan cuisine became a unique local flavor, enjoying the same reputation with Shandong, Guangdong (Canton) and Huaiyang cuisines.
Bຫໍສະໝຸດ Baiduiled fish
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❖Excellent environment ,rich resources ,provide the advantages the formation and development of sichuan food
Mapo beancurd
The characteristic of sichuan food