Martial arts for a thousand years, the smoke and dissipation of things, we still see less? In fact, it is not just martial arts. After a hundred years, the cooking skills are also withered away, and there is no one in a hundred. Do you think Sichuan cuisine only has mapo tofu and kung pao chicken? Do you think all that has disappeared is steamed cake and hibiscus cake?
Mapo tofu, kung pao chicken, back pot meat... Nowadays, whether sichuan people are people or not, who can't list a table of Sichuan dishes?
However, if you think that's all Sichuan cuisine is all about, you're wrong.
In martial arts novels, the Eighteen Palms of the Descending Dragon, which no one in the rivers and lakes of the late Song Dynasty and the beginning of the Yuan Dynasty, did not know about the Eighteen Palms of the Descending Dragon, and by the time of the "Dragon Slaughter in the Heavens" a hundred years later, not only was no one continuing to master it, but even those who saw it were few.
In fact, the same is true of Sichuan cuisine.
As we all know, the real prosperity and development of "Sichuan cuisine" in the modern sense is only since the late Qing Dynasty.
It is in this short period of one hundred years that Sichuan cuisine has entered the homes of ordinary people around the world from the deep mansion compound in the southwest corner.
It is also in this hundred years that the masters of Sichuan cuisine have been born in an orderly manner, not only adapting to local conditions, leaning over the city, but also being able to think and create, and constantly exchange and integrate, so that there is a "Sichuan cuisine" with a grand view.
However, due to many reasons such as skills, materials, costs, markets, etc., most of them have been annihilated in history like a unique martial art, and only a small part remains on today's table. The few that remain on the table have gone far in their cooking, techniques, and exquisiteness.
unbelief? Let's test it first.
If you know or have seen shredded braised meat, tangerine peel meat, bamboo liver cream soup, minced liver slices, and okara pig's head, then you are already "well-informed".
Sichuan cuisine is often known for its "ordinary ingredients and outstanding seasoning", if you know or have eaten the "mountain treasures and seafood flavor" in Sichuan cuisine, such as fish and lamb tripe stew, liver oil sea cucumber, hydrangea shark fin, braised deer tendon, and stewed deer punch, then you are definitely a god.
If you know what tri-color chicken, pineapple white lung, baked puff pastry, peach crispy chicken cake, soft fried wrench are all about, then you are either a professional or a "god eater".
The above dishes are from this "Sichuan Recipe" published in 1972.
This was the teaching material of the training class of Chengdu Catering Company at that time, which was compiled by a number of famous chefs of Sichuan cuisine - and also the teachers of the training class, based on the joint efforts of teachers and practice. We have moved the catalog here to let everyone experience the Sichuan cuisine feast that was a grand view at that time.
See here, have you found:
Char siu suckling pig? Sichuan cuisine originally also had char siu?
What kind of ghost is "four upper glass belly"?
"Bamboo Sun Liver Cream Soup" We know that Master Deng Huadong in Shanghai will also do (click on the blue font to review: Deng Huadong: The Sichuan cuisine you see now is not all Sichuan cuisine)
Chickens and ducks are abundant. Now it seems that only chicken bean blossoms, spicy chicken cubes, konjac roast duck and camphor tea ducks still remain on the table.
Chicken singing, have you ever eaten it? What does it taste like?
Compiled here, the editor next to the editor swallowed and said: These dishes look good on the table.
I feel that it was not easy to be a chef before, but now New Oriental and Lanxiang still teach these dishes?
Butterfly sea cucumber? Shouldn't this be Lu cuisine? How can Sichuan cuisine also exist?
Braised fish lips? It turns out that not only Cantonese cuisine can make fish lips, but also Sichuan cuisine.
Sweets make people feel like they have traveled to "Dream of the Red Chamber" in an instant.
It looks very good to say, I don't know where to eat now.
toast? Is it the "toast" we eat now?
Raw slice chrysanthemum pot... Well, at that time the chrysanthemum should still be a chrysanthemum, and now it seems that the taste is a bit heavy...
This is the general picture of Sichuan cuisine more than 40 years ago.
Of the more than 300 dishes, how many have you heard or seen?