Sichuan cuisine is so popular, so why can t it be served at state banquets?

China's food culture has a long history, our country has been very interested in eating from ancient times to the present, which has also derived eight cuisines, each of these eight cuisines is very distinctive, these eight cuisines represent eight provinces, they are Shandong, Sichuan, Guangdong, Suzhou, Fujian, Zhejiang, Hunan, Hui, these cuisines are gradually formed under the long-term research of our ancestors.

Sichuan cuisine is mainly spicy, it is a dish that many people like to eat, Sichuan people like to eat spicy food, this Sichuan cuisine is naturally very in line with their taste, although Sichuan cuisine is spicy, but the taste is excellent, so many people other than Sichuan people like to eat, so Sichuan restaurants are almost everywhere, and they are also very popular. <>

The state banquet sounds very powerful, and the people who can attend the state banquet are all important leaders, and the meals they eat are naturally carefully selected, and they must be extremely careful when cookingIt's not just a matter of casually having some dishes that can be served at the state banquet, in fact, in the final analysis, Sichuan cuisine can't be served at the state banquet because Sichuan cuisine is mainly spicy.

For example, in so many places in China, not all people can eat spicy food, some people really can't accept spicy food, and Sichuan cuisine has such Sichuan restaurants in many places in our country, but most of their Sichuan dishes have been improved, and the chili peppers in them are not the chili peppers they use locally, and the amount of chili peppers has been reduced a lot, in order to make more people accept Sichuan cuisine. <>

It is because of its spiciness, if it is selected as a state banquet, once some leaders eat it, it will definitely damage face and look indecent, so Sichuan cuisine was not selected for the state banquet, because this Sichuan cuisine is a dish that is "suitable for the taste of the public", the reason is these 7 words, Sichuan cuisine is a dish suitable for most people to eat, and a small number of people may not be used to it, such as some leaders who attended the state banquet, such a reason is very regrettable.

Many people don't know it, Sichuan cuisine often appears at state banquets, the most complex and classic boiling water cabbage of Sichuan cuisine basically appears every time foreign guests are entertained, Stalin came to China the most favorite Sichuan-style hot pot, Nixon praised the cold dishes in the banquet when he visited China, when Lee Kuan Yew came to Chongqing in 80, the dinner was full of local specialties, and the entourage was full of praise for kimchi, the old lady Sirindhorn, the princess of Thailand, was addicted to Chinese Sichuan cuisine, and even named her 60th birthday party to eat mapo tofu and spicy chicken, French ** Chirac has a Chinese chef who specially satisfies his cravings during his visit to Chengdu is to publicly express his admiration for Deng Da and Sichuan cuisine, German Chancellor Angela Merkel has learned from Sichuan chefs because of her love of Kung Pao chicken, there are countless similar cases, back to the pot meat, fish-flavored shredded pork, Dongpo elbow, buckle meat, these have appeared many times at the state banquet, many cold dishes and vegetarian dishes are cooked with Sichuan cuisine's unique seasonings or techniques, these are all files can be checked, how can Sichuan cuisine not be the first of China's eight major cuisines Sichuan cuisine? The most prominent thing in Sichuan cuisine is the fragrant and numb, rather than the spicy in everyone's cognition, and the chili pepper in Sichuan cuisine mainly makes the color red and bright, which makes people have an appetite at a glance.

Isn't the boiling water cabbage at the state banquet a Sichuan cuisine?

And Sichuan cuisine is mainly home-cooked food, at least look at the canteens of schools and hospitals, there are generally a lot of Sichuan dishes, such as mapo tofu, fish-flavored shredded pork, steamed pork, ants on the tree or something, it can be said that Sichuan cuisine is not the main high-end cuisine, and Sichuan cuisine practices like to put heavy ingredients, highlighting a strong and fragrant flavor, may not be suitable for foreigners.

Huaiyang cuisine emphasizes the original flavor of ingredients, and Shandong cuisine has a long history, for the state banquet, it is understandable to prefer these two. But for ordinary people, the most important thing is to be delicious and appetizing, and it is not particularly important which cuisine is not suitable for the state banquet.

Because it only suits the taste of the general public, and it can't be on that big table.

Because although Sichuan cuisine is popular, it is not high-grade enough, and it does not look high-end enough.

Because Sichuan cuisine is relatively spicy, the image is not very elegant when it is spicy. Not all people can accept the spicy taste.

Because many people are not used to eating Sichuan dishes, and they are particularly spicy, it is very bad to eat.

Because its gold content is not very high, it can be made.

It may be that the dishes of Sichuan cuisine are relatively spicy, and this kind of spicy food is not eaten by ordinary people.

The ** of the state banquet comes from all directions, not only in Sichuan, so ah, the ** of other provinces, if you eat Sichuan cuisine, you must be spicy to death, and you can't stand it at all if you keep drinking water.

After all, he is more in line with the public, and he is not at such a high-end level.

People around me don't like to eat Sichuan food, not because of spicy, but because of heavy oil and salt, and they can only eat it once in a while to change their taste.

Because authentic Sichuan cuisine masters are very low-key!!

It's too spicy! International friends can't accept it!

Boiling water cabbage, hibiscus chicken slices, peony fish slices are not Sichuan cuisine, Sichuan cuisine pays attention to 100 dishes and 100 flavors, 100 styles, what you know is the popular Jianghu cuisine in recent decades.

Hot pot is popular all over the world, and Kung Pao Chicken is more powerful than the state banquet.

Question: There are a lot of Sichuan dishes at the state banquet.

Who told you couldn't go to the state dinner?

The Sichuan chef is very melancholy.

Boiling water cabbage to find out... So you don't know that boiling cabbage is Sichuan cuisine, and you will come when you open your mouth?

The reason for this is because he doesn't look good, so he can't be on Guoyan.

In the state banquet of the top ten classic dishes in Sichuan, the husband and wife lung slices themselves are a famous dish in Sichuan, the production of this dish is relatively fine, the color looks better, and it tastes spicy and delicious, and it is normal to be rated as a state banquet dish.

An indispensable dish for state dinners! The state banquet of Sichuan's top ten classic dishes can be made by yourself at home.

Although the small tofu is not very unusual, mapo tofu is indeed a refreshing Sichuan dish, spicy is the main feature of this dish, and this dish was rated as a classic last year.

An indispensable dish for state dinners! The state banquet of Sichuan's top ten classic dishes can be made by yourself at home.

This is also a more traditional dish in Sichuan, which has a history of more than 100 years so far, although this dish is relatively light, but its taste is particularly mellow.

An indispensable dish for state dinners! The state banquet of Sichuan's top ten classic dishes can be made by yourself at home.

The ingredients of this dish are anchovy fish and ham, the main method is steaming, and when it is cooked, its shape is particularly peculiar, and the meat of this fish is also very fat, and the fish soup is also very fresh.

An indispensable dish for state dinners! The state banquet of Sichuan's top ten classic dishes can be made by yourself at home.

This is also a more traditional Han dish, because there is a fish flavor, plus there is shredded meat in it, so it is called fish-flavored shredded pork.

An indispensable dish for state dinners! The state banquet of Sichuan's top ten classic dishes can be made by yourself at home.

This is a traditional dish in Ya'an, Sichuan, because the taste is relatively salty and fresh, so it often appears as the finale dish of the banquet, and the boiled fish soup is milky white and looks very nutritious.

An indispensable dish for state dinners! The state banquet of Sichuan's top ten classic dishes can be made by yourself at home.

This has always been a particularly famous Sichuan dish, not only because of its beautiful color, but also because the diced chicken is particularly tender and spicy, but also refreshing.

An indispensable dish for state dinners! The state banquet of Sichuan's top ten classic dishes can be made by yourself at home.

This is a family heirloom dish of Mr. Zhang Daqian, a famous master of Chinese painting, which is not only famous in Sichuan, but also enjoys a high reputation in Hong Kong and Taiwan.

An indispensable dish for state dinners! The state banquet of Sichuan's top ten classic dishes can be made by yourself at home.

Hui Guo Pork actually originated in the rural areas of Sichuan, and the local people generally eat this dish during the Chinese New Year, but as the economy slowly improves, this dish is more common after the conditions improve.

An indispensable dish for state dinners! The state banquet of Sichuan's top ten classic dishes can be made by yourself at home.

This dish will be served as a state banquet dish, and some people may find it strange because it is too ordinary. However, if you know the process of making it, I believe you won't say that, because this dish is very demanding for the soup base.

Sichuan cuisine is one of the eight major cuisines in China, and the reason why Sichuan cuisine cannot be served at state banquets is also because Sichuan cuisine is more homely. The dishes of state banquets should generally be health-conscious. Whereas, Sichuan cuisine is more spicy.

It's because Sichuan cuisine is so spicy that many people aren't used to it. Generally, the dishes of the state banquet are in line with the tastes of most people. It's all light.

As one of the eight major cuisines, many people have a soft spot for Sichuan cuisine, and there are many representative dishes in Sichuan cuisine, such as husband and wife pieces, boiled back to the pot meat, etc., classic dishes, but for me, when I hear Sichuan cuisine, the first dish I think of should be saliva chicken.

The reason why when I hear Sichuan cuisine, I will first think of saliva chicken, mainly because I am a person who particularly likes to eat chicken, but I am usually tired of the kind of chicken stewed with mushrooms, or like ** chicken, but the practice of Sichuan saliva chicken is different from other chicken practices, because the most direct feeling of saliva chicken is that the taste is relatively refreshing, and we can't eat the greasy feeling of chicken. And in the process of eating saliva chicken, there can be a spicy and salty feeling, and it can even be said that after eating saliva chicken, I have a fragrant experience.

And in general, if you make saliva chicken, the steps are not very cumbersome, I can try it at home, and I also have more experience in the practice of this dish, I have also made special improvements in this dish, when I make saliva chicken, I tend to add some unique hot sauce to the sauce, according to my own practice, for this improved practice, my family is very fond of it, of course, in addition to saliva chicken, the Sichuan dish of fish-flavored shredded pork is also what I am good at bringing and liking.

1. Sichuan cuisine has many flavors.

When it comes to Sichuan cuisine, you will definitely think that Sichuan cuisine is numb and spicy, but if you study Sichuan cuisine a little, you will know that spicy Sichuan cuisine accounts for only one-fifth of the entire Sichuan cuisine system, and the taste of Sichuan cuisine is diverse.

Eight major cuisines, only Sichuan cuisine has the "flavor type" of the saying, Sichuan cuisine uses chili, pepper, pepper, bean paste and other condiments, according to different proportions, prepared spicy, sour and spicy, garlic, mustard, sweet and sour, fish, lychee and other flavor types, only the basic flavor type has as many as 24 kinds, so Sichuan cuisine has the characteristics of "one dish, one grid", "one hundred dishes and one hundred flavors".

Second, the speed of serving is fast.

Nowadays, people's life and work are speeding up, and everything is efficient, even the shorter the waiting time for food, the more popular it is.

Sichuan cuisine has 38 kinds of methods, such as stir-frying, frying, frying, exploding, smoking, stewing, and dry roasting, and most of them need to be burned urgently, the heat is large, and the time is short, so the food is served quickly. There are even some Sichuan restaurants that use ready-made seasoning packets to make fish-flavored shredded pork with only one seasoning.

3. Spicy and rice.

The first article mentions 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, Mao Xuewang, etc., some people laugh and say that Sichuan cuisine is "half a pot of chili pepper and half a pot of oil", "chili is more expensive than ingredients".

These representative Sichuan dishes are widely sought after in other places, this kind of dish uses a lot of oil, numb and spicy, eat a dish with two mouthfuls of rice, very enjoyable, make people have a great appetite, and the aftertaste is endless. Over time, I became dependent on Sichuan cuisine, and then I felt tasteless when I ate light dishes.

Fourth, ** down-to-earth.

Among the eight major cuisines, Shandong cuisine is eaten by dignitaries, Cantonese cuisine is eaten by businessmen and wealthy people, Huaiyang cuisine is eaten by literati and scholars, and only Sichuan cuisine is the most down-to-earth.

The grounding of Sichuan cuisine lies in the fact that its materials are ordinary, and seasonal vegetables and small leftovers can be used as its main materials, such as mapo tofu, boiled meat slices, husband and wife lung slices, etc.; The second is its low price, the common people pay attention to "affordable and delicious" food, all of which are indispensable, Sichuan cuisine is very cheap, dozens of yuan per capita in small cities, and they still eat decently.

Fifth, there is a large outflow of people.

Sichuan Province is a major labor export province in China, and some people say that "where there are people, there are Chinese, and where there are Chinese, there are Sichuan people", and then add a sentence "Where there are Sichuan people, there is Sichuan cuisine".

Sichuan exports not only migrant workers, but also many Sichuan food 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", the technical difficulty of Sichuan cuisine is low, novices are fast, Sichuan cuisine talents are numerous, how can Sichuan cuisine not be carried forward?

I think there is no need to eat, spicy is the main feature of Sichuan cuisine, and without spicy is equivalent to losing the soul of Sichuan cuisine.