移民文化浇铸川菜大系——从成都旧方志看近代川菜的形成

Immigration Culture Nurtured Sichuan Cuisine——The Formation of Modern Sichuan Cuisine Seen from Old Chengdu Records

川菜是中国富有特色的大菜系,但古今川菜的差异很大。今日川菜形成于清代,是随着移民大潮引进的海椒等辛辣类调味品、发酵类调味品和酱菜类、泡菜类佐料,以及南北烹调技艺的交流、荟萃而逐步积累成型的。

Sichuan cuisine is one of China＇s greatest distinctive styles of cooking, but the modem Sichuan cuisine is quite different from the ancient one. Today＇ s Sichuan cuisine can be traced back to the Qing Dynasty, coming into being with the immigration tide that brought into Sichuan spicy condiments such as hot pepper and others, fermented condiments, preserved vegetables and pickles, as well as the exchange and integration of north - south cooking skills.