胡椒传入及在川菜烹饪中的运用

Introduction of Pepper and Its Application in the Cooking of Sichuan Dishes

胡椒在汉魏时传入中国,到明清时已成为遍及中国的常见调味料。在古代川菜中,胡椒既可直接用于烹饪,创制出许多菜品,又可与其他调料组配成复合调味料后使用。自20世纪至今,胡椒在川菜中的运用更加广泛,创制出占比达1/3的众多名菜点和丰富的复合味型,与花椒、辣椒一起成为川菜调味中重要的“三椒”。但是,胡椒的使用形态与调味品较单一,应深入挖掘古代胡椒的“方便调料”并改良、开发出新的方便型复合调味品,满足新的消费需求,促进产业发展。

Pepper was introduced into China during the Han-Wei Dynasty and had become a common seasoning throughout China by the Ming and Qing Dynasties.In ancient Sichuan dishes,pepper can be used for cooking directly,creating various dishes,and it can also be combined with other seasonings to form compound seasonings for use.Pepper has been used more widely in Sichuan dishes since the 20th century,it has created numerous famous dishes accounting for 1/3 of the total and rich compound taste types,which has become one of the important“three peppers”in Sichuan dishes seasoning together with Chinese prickly ash and chili.Nevertheless,the use form and seasoning of pepper are relatively simple,so we should dig into the“convenient seasoning”of ancient pepper and improve and develop new convenient compound seasoning to meet consumers'new demand and promote the industrial development.