The Introduction of Sichuan Cuisine into Xizang:Exchanges and Interactions between Han and Tibetan Food Cultures

Throughout history,the cross-regional mobility of the Han and Tibetan populations,exemplified by events such as Princess Wencheng's marriage into Xizang,monks'presentation of tributes to emperors,and the tea-horse trade,has facilitated the exchange of Han and Tibetan culinary traditions.During the Qing Dynasty(1636-1912),as the central government consolidated its control over Xizang,the culinary exchanges between China's inland areas and Xizang increased significantly.Notably,the introduction of Sichuan cuisine to Xizang coincided with the presence of the Sichuan army in the region.In the Republican era(1911-1949),Sichuan merchants took over from the Sichuan military as the primary agents spreading Sichuan cuisine in Xizang.Due to the concerted endeavors of the Sichuan army and merchants,by the end of the Qing Dynasty and throughout the Republican period,Han cuisine had not only become accessible for Tibetan nobility and religious elites,but had also started to commercialize for the general populace.Following the establishment of the People's Republic of China,and particularly after the reform and opening-up policy,the advancement of various sectors in Xizang and the influx of Sichuan immigrants have enabled Sichuan cuisine to be widely disseminated across all social classes in Xizang.The introduction of Sichuan cuisine has significantly influenced the staple food structure,ingredients,cooking techniques,and eating habits of Tibetan local food culture.It has also helped to harmonize taste preferences and dietary customs between Sichuan and Xizang,further enhancing the cross-regional dissemination and mutual appreciation of the food cultures of the Han and Tibetan people.

Sichuan Cuisine

ORIGINATING in the ancient states of Ba and Shu, Sichuan cuisine is characterized by its pungent, tingling taste, distinguishing it as one of China’s four major styles of cooking. People throughout China enjoy the tastes, smells and textures of Sichuan cuisine. With an area of 560,000 sq. kilometers, Sichuan Province is known as "the land of abundance." Fertile land and rivers provide the Sichuanese with plenty of

Effects of Different Sterilization Methods on the Product Characteristics of Sichuan Industrialized Huiguorou

Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products were determined,and the effects of different sterilization methods on product characteristics were compared.The results showed that pasteurization was the best way to maintain the edible quality of products,but the storage period of products was very short,so the products could only be quickly distributed and consumed.Sterilization at 116℃and sterilization at 121℃could ensure the shelf life of Huiguorou under non-refrigeration conditions,and effectively solve the problem of long-term storage and transportation of Sichuan meat dishes.However,higher temperature had more or less adverse effect on the flavor of the product,and the product texture was too soft.It suggested that the better way was to sterilize at 116℃,which had less adverse effect on the flavor of the product,and could greatly prolong the non-refrigerated storability of the product,and increase the content of aldehydes and esters,so as to improve the flavor.