Du Fu

Shu wine is invincible and river fish is beautiful.

Finally, I thought about it and swept the head of the wild goose pond.

Explain in vernacular Chinese: drink some high-alcohol wine, eat some fish in the river and get him drunk. As a result, the dish in Yanchitou disappeared.

2. "Hot pot is boiling and spicy"

Lu Qingshan

Sprinkle a bucket of sweet-scented osmanthus pot pepper and burn willow.

Boil hot water, and iron bowls are used as spirits.

Interpretation of vernacular Chinese: At first glance, there is a bucket of peppers in the Yuanyang pot, which is rolled like wicker. Boiled water is as red as blood, and it can be used as spirits in an iron bowl.

In ancient times, after Zanthoxylum bungeanum entered Sichuan, which is not short of salt, its potential as a food was fully exerted, and together with Zanthoxylum bungeanum, it created the era of "peerless double pepper" belonging to Sichuan cuisine.

There are different grades of peppers in Sichuan cuisine. Through the ingenious collocation of Sichuan people, it has become a charming taste. The combination of pepper and pepper has formed the spicy pattern of Sichuan cuisine, and also set a direction for the evolution of Sichuan cuisine.

As one of the unique flavors in Sichuan cuisine, spicy food is also the most authentic and classic spicy food in Sichuan cuisine. Bright but unobtrusive, cool and spicy but not hot and dry, which is a feature of spicy.

Extended data:

Development of Sichuan cuisine

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity."

At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen.

With the progress and development of the cooking industry, more professional food stores and restaurants have appeared in central Sichuan. "Wen Jun is like a washerwoman", which is evidence of progress and change. At this time, the number of professional chefs increased and cooking technology advanced by leaps and bounds.

More importantly, dignitaries, businessmen and celebrities living in cities pay more and more attention to eating, drinking and having fun. They have higher requirements for the style and taste of dishes, which greatly promoted the formation and development of Sichuan cuisine.

Baidu encyclopedia-Sichuan dish