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-h...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.展开更多
文摘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.
