Why is Sichuan cuisine so popular?
As the saying goes, “Firewood, rice, oil, salt, sauce, vinegar, tea, and fireworks in the world are also interesting.” Tasting delicacies from all over the world and eating all the fireworks in the world is the happiest thing in life. Hello everyone, I am Xiaofei, an old aunt born in the 1980s who loves food. If you happen to also like food, then follow me~
China has a territory of 9.6 million square kilometers, where 1.4 billion people of 56 ethnic groups live. Chinese people are most particular about “eating”. They can be particular about everything, but love and food cannot be disappointed.
In the long historical development process, influenced by the region and customs, the mainstream “eight major cuisines” have gradually formed, namely Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine.
Each of the eight major cuisines has its own strengths and tastes, but the development speed and scale are very different. Only Sichuan cuisine has blossomed everywhere and developed rapidly. Sichuan cuisine restaurants can be found everywhere from Beijing, Shanghai and Guangzhou to remote towns and villages.
Some people say that Sichuan cuisine is not as healthy as Cantonese cuisine and not as high-end as Shandong cuisine. Why can such ordinary Sichuan cuisine come out on top?
1. Sichuan cuisine has many flavors
When it comes to Sichuan food, you will definitely think that Sichuan food is spicy and spicy. But if you do a little research on Sichuan food, you will know that spicy Sichuan food only accounts for one-fifth of the entire Sichuan food system. Sichuan food has many different flavors. .
Among the “Eight Major Cuisines”, only Sichuan cuisine has the term “flavor type”. Sichuan cuisine uses chili, pepper, pepper, bean paste and other condiments in different proportions to prepare spicy, hot and sour, garlic paste, mustard, sweet and sour, There are as many as 24 basic flavors such as fish flavor, lychee, etc., so Sichuan cuisine has the characteristics of “one dish, one style” and “one hundred dishes, one hundred flavors”.
Therefore, the variety of flavors can be loved by more people, and you will always find a Sichuan dish that suits your taste and you will not get tired of eating it for a long time.
2. Serving food quickly
Nowadays, people’s pace of life and work is accelerating, and everything they do requires efficiency. Even for meals, the shorter the waiting time for food, the more popular it is.
There are 38 ways to cook Sichuan cuisine, including stir-frying, frying, deep-frying, popping, smoking, stewing, braising, and dry-roasting. Most of them require high heat and rapid cooking. The heat is high and the time is short, so the food is served quickly. There are even some Sichuan restaurants that use ready-made seasoning packets and only add one seasoning to make fish-flavored shredded pork.
3. Spicy and delicious
The first article mentioned that Sichuan cuisine is not mainly spicy, but the representative dishes of Sichuan cuisine are indeed spicy, such as Mapo tofu, boiled fish, boiled pork slices, Maoxuewang, etc. Some people joke that Sichuan cuisine is all “half The pot of chili is half filled with oil”, “Chili is more expensive than ingredients”.
These representative Sichuan dishes are widely popular in other places. These dishes use a lot of oil and are spicy and spicy. One bite of the dish must be paired with two bites of rice. It is very enjoyable and will increase your appetite and leave you with endless aftertaste. Over time, I became dependent on Sichuan food, and eating bland dishes would feel boring.
4. The price is down to earth
Among the eight major cuisines, Shandong cuisine is eaten by dignitaries, Cantonese cuisine is eaten by merchants and wealthy people, and Huaiyang cuisine is eaten by literati. Only Sichuan cuisine is the most down-to-earth.
Sichuan cuisine is down-to-earth. First, it uses common ingredients. Seasonal vegetables and off-cuts can be used as the main ingredients, such as mapo tofu, boiled pork slices, couple’s lung slices, etc.; second, it is cheap and people are particular about eating. “Affordable and delicious” is indispensable. Sichuan food is very cheap. In a small city, it costs tens of yuan per person, and it is still decent to eat.
5. There are many people leaving the country
Sichuan Province is my country’s largest labor export province. Some people say, “Wherever there are people, there are Chinese people, and where there are Chinese people, there are Sichuan people.” They also added, “Where there are Sichuan people, there are Sichuan cuisine.”
Sichuan exports not only migrant workers, but also many Sichuan cuisine operators who have left their hometowns to spread Sichuan cuisine in other places. In addition, “three years of Sichuan cuisine, ten years of Shandong cuisine”, Sichuan cuisine is technically less difficult, novices can learn quickly, and Sichuan cuisine talents emerge in large numbers. How can Sichuan cuisine not be carried forward?
