Activity Trailer | Eat it, eat it why- "Master teaches me to eat Sichuan cuisine" reading sharing meeting

Author:Sichuan Literature and Art Pub Time:2022.08.12

Sichuan cuisine is a business card from Sichuan, and it is also a frequent visitor to the Chinese dining table, but do you know, in addition to the "don't taste" in addition to the hot Sichuan cuisine? Although we may eat Sichuan cuisine every day, do we eat authentic Sichuan cuisine?

The so -called "Sichuan cuisine" should be a modern Sichuan cuisine developed in the late Qing Dynasty as long as the Republic of China. Most of the dishes are formed at this stage. Although only white horses have passed in the long history, for more than 100 years, "Sichuan cuisine" has also spread a lot in historical evolution and development. Regarding these gradually lost traditions and palms, only in the mouth of the masters who really have a teacher can there be a chance to hear one or two.

Wang Development, Zhang Songyun, one of the original Sichuan cuisine kaishan originator, is the heir of the well -known Sichuan cuisine restaurant "Rongle Park". The book "Master teaches me to eat Sichuan cuisine" is based on the perspective of Li Zhaomin's "apprentice". The pen and ink focuses on the mouth of the "Master" king. The exquisite, classic, or famous Sichuan cuisine presented to readers from the aspects of cooking techniques, historical sources, and eating methods.

Some of these traditional Sichuan cuisine are well -known, well -known, and some are mysterious and almost lost. In addition to the "Master Comments" and "History Tour" for each dish, they are also mixed with folklore and interesting things, so that each dish is lively, with professional photographer's full color and colorful and wonderful color. Photos make people feel about the content of the book.

In this sharing session, the author Li Zhaomin will take the "delicious mouth" to trace the authentic Sichuan cuisine, not only to eat it, but also to eat it.

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