[Explanation] As the saying goes, the people regard food as the heaven, and Sichuan cuisine, as the leader of the eight major cuisines, has the reputation of "one dish, one style, a hundred dishes and a hundred flavours".
But where does the rich flavor of Sichuan cuisine come from?
Why feature spicy and delicious flavor?
In Chengdu Sichuan Cuisine Museum, these questions can be answered one by one.
On April 1, in the Sichuan Cuisine Museum in Chengdu, many people came to learn about the development and evolution of Sichuan cuisine and feel the characteristics of Sichuan cuisine "quick fire and short stir-fry, one-pot cooking".
[Explanation] It is understood that the Chengdu Sichuan Cuisine Museum, located in the ancient town of Pidu District, Chengdu, Sichuan, is the first living museum in China with the theme of cuisine culture.
According to Zhang Huiqiang, deputy curator of Chengdu Sichuan Cuisine Museum, although Sichuan cuisine is world-famous, more people only master the cooking techniques and do not understand the roots of Sichuan cuisine.
Over time, the "essence" of Sichuan cuisine may be "lost" in the wave of time.
[Concurrent] Zhang Huiqiang, Deputy Director of Chengdu Sichuan Cuisine Museum
Sichuan cuisine culture is a local culture of our Sichuan. In fact, as many people in our region, they really don't really have a deep understanding of traditional culture.
In fact, we used to be in the catering industry, because in the process of doing this industry, we actually discovered that there are many, many, with the development of this society, if we do not build a museum in our industry, if we do not build a museum, if a few more years In the future, if many things in Sichuan cuisine culture have to be traced to their origins, they will indeed be lost.
That's why we built this museum.
[Explanation] It is understood that the Chengdu Sichuan Cuisine Museum covers an area of more than 40 acres and has a collection of more than 6,000 items, including the collection hall, the Sichuan cuisine raw material display area, and the interactive experience area.
In the interactive experience area in the museum, people who came to visit are gathering around the instructor to learn the cooking skills of classic Sichuan cuisine.
In just a few minutes, a delicious kung pao chicken is complete.
The onlookers praised the "very authentic" while tasting.
[Concurrent] Jiang Xuemei, commentator of Chengdu Sichuan Cuisine Museum
We have a collection hall, in which is the static part of history and culture, to understand the origin, development and evolution of Sichuan cuisine.
Then go to our Sichuan cuisine raw material display area, you can learn about the making process of Pixian Douban, the "soul" of Sichuan cuisine.
He (the public) can personally experience a production of our Sichuan cuisine, and then can taste it after making it by himself.
[Explanation] Zhang Huiqiang introduced that the museum set up such a division because of the particularity of the theme of the cuisine culture. To allow the public to better "eat Sichuan cuisine", it is necessary to break the "yoke" of the static display of traditional museums, and make the knives work, color, and fragrance. The shape is presented to the people from zero distance.
[Concurrent] Zhang Huiqiang, Deputy Director of Chengdu Sichuan Cuisine Museum
For example, let me give you an example. I will say what the numb taste of pepper is like. You can’t display it, because you have to smell it through your nose and mouth to know that the numb taste of pepper is like this.
Including our sword skills are also like this, so our museum must have dynamic things to display some of the sword skills and fire conditions of Sichuan cuisine that I just mentioned, it must be dynamic.
So we have a collection hall, which is static, and an interactive demonstration hall, which is dynamic.
[Commentary] Zhang Huiqiang said that although the number of people at home and abroad has increased year by year, he hopes to attract more young people to participate in the protection and inheritance of Sichuan cuisine culture.
In the future, he hopes to lay a good foundation through activities such as "research and study tours" and "campus entrance", and then promote the development and progress of Sichuan cuisine through young people's "horrific and unreliable" activities.
[Concurrent] Zhang Huiqiang, Deputy Director of Chengdu Sichuan Cuisine Museum
I think that our spread of Sichuan cuisine culture includes protecting it. In fact, I think we should start with a baby, first of all, we must start with our most basic education.
So my actual plan for the future, we hope that our overall protection and dissemination of Sichuan cuisine culture must start with education.
As Sichuan cuisine, it is actually a product of a social era. I think any product should keep pace with the times in the process of social development.
What we call the inheritance of traditional things, but not standing still, in fact, it also needs innovation, because it cannot develop without innovation.
Yang Yudian reports from Chengdu, Sichuan
Editor in charge: [Wang Kai]