四川饮食文化.pptx

.Sichuanfoodhasalonghistory.Asoneofoureightregionalcuisines,sichuancuisineoccupiesanimportantpositioninthehistoryGoongbajiding 第1页/共9页TheoriginofSichuancuisinecanbetracedbacktotheQinandHanDynasties(221BC-220AD),itsrecognitionasadistinctregionalsystemtookplaceintheHanDynasties(206BC-220AD).Asauniquestyleoffood,Sichuancuisinewasfamousmorethan800yearsagoduringtheSouthernSongDynasty(1127-1279)whenSichuanrestaurantswereopenedinLinan,nowcalledHangzhou,thecapital.ThehotpepperwasintroducedintoChinafromSouthAmericaaroundtheendofthe17thcentury.OnceitcametoSichuan,itbecameafavoredfoodflavoring.InthelateQingDynastyaround19thcentury,Sichuancuisinebecameauniquelocalflavor,enjoyingthesamereputationwithShandong,Guangdong(Canton)andHuaiyangcuisines.Twice cooked porkTwice cooked pork第2页/共9页.ThebirthplaceofsichuanfoodaretheancientBaandShustatesSichuancuisineisbasedonchengduandchongqing,representedbytowlocaldishesBoiled fishBoiled fish第3页/共9页.Excellentenvironment,richresources,providetheadvantagestheformationanddevelopmentofsichuanfoodMapobeancurdMapobeancurd第4页/共9页ThecharacteristicofsichuanfoodThecharacteristicofsichuanfoodOutstandinghotSweetOilDeliciousHeavyflavourFuqifeipianFuqifeipian第5页/共9页.Sichuanfooduse“threepepper”-chili（辣椒），pepper（花椒），pepper（胡椒）andfreshginger（姜）.Whilefry,boil,simmer,ect.areallusedincookingmethods SpicychickenSpicychicken第6页/共9页Flavored pock第7页/共9页thanks第8页/共9页感谢您的观看！第9页/共9页