论四川生姜的历史发展及其在川菜中的应用

On the Historical Development of Sichuan Ginger and Its Application in Sichuan Cuisine

四川生姜,古称蜀姜。其历史悠久,常见于文献记载,是历来中国优质生姜的代表。现代社会,四川生姜产业不断发展,品牌影响力持续提升。如今,四川生姜既是川菜重要的调味料,创制出特色复合味型——姜汁味型,又可作为主辅料烹制菜肴,还能制成泡姜成为民众日常饮食佐料。希望通过研究四川生姜,传承、弘扬川菜文化,推动四川调味品产业发展。

Sichuan ginger,known as Shu ginger in ancient times,has a long history and is common in literature records.It has always been the representative of high-quality gingers in China.In modern society,the ginger industry in Sichuan is developing continuously,and the brand influence continues to improve.Nowadays,Sichuan ginger is not only an important seasoning of Sichuan cuisine,but also creates a characteristic compound flavor—ginger juice flavor.It can also be used as either the main or auxiliary ingredients for cooking dishes,and can be made into pickled ginger,a popular cold dish in people’s daily diet.This paper studies Sichuan ginger in order to inherit and carry forward Sichuan cuisine culture and promote the development of Sichuan condiment industry.