Let you go in on an empty stomach, and come out with a full burp
do you know?
In Chengdu, there is a museum where you can go in on an empty stomach and come out with a full burp.
This is the Chengdu Sichuan Cuisine Museum, which is located in Sandaoyan Town, Pidu District, which is not only a national AAA-level tourist attraction, but also a national third-level museum.
Chengdu Sichuan Cuisine Museum is a live theme museum with cuisine culture as its display content. It covers an area of more than 40 acres and has a collection of more than 6000 items. You can smell the fragrance of various ingredients when you walk to the door.
Entering the museum, Sichuan cuisine, Sichuan wine, Sichuan tea, Sichuan opera, Sichuan style architecture, Sichuan style gardens...the residential buildings in the west of Sichuan constitute the neo-classical garden scenery.
Tracing the source
This museum wants to explain Sichuan cuisine
"With the development of Sichuan cuisine, Sichuan restaurants are spreading all over the world. To put it in an exaggeration, Sichuan cuisine is available where there are people." Zhang Huiqiang, director of Chengdu Sichuan Museum, told Chengdu Commercial Daily-Red Star News reporter that although the Sichuan cuisine industry is generally prosperous, it is also There are thousands of flowers on each table, no restaurant can represent Sichuan cuisine, and no Sichuan restaurant can showcase Sichuan cuisine from a cultural and historical perspective.
"To be honest, everyone really doesn't have a deep understanding of Sichuan cuisine culture, including us authentic Sichuanese and Sichuan chefs." Zhang Huiqiang asked the reporter, when did Sichuan cuisine exist and what evolution has it experienced?
When did chili peppers become available in Sichuan?
Why is Pixian Douban the soul of Sichuan cuisine?
Why is the shou skin square and the dumpling skin round?
How many years does Mapo tofu use Pixian bean paste to make?
How to eat Kung Pao chicken right?
"It is precisely because we want to trace the roots of this series of problems, so we established the Sichuan Cuisine Museum."
When it comes to the construction of the Sichuan Cuisine Museum, we have to mention the old curator of the Sichuan Cuisine Museum-Qian De.
Before the construction of the museum, he was a chef. With a heart full of inheritance and promotion of Sichuan cuisine culture, he has been dedicated to the research and protection of Sichuan cuisine culture for decades.
It took more than 20 years to prepare for the Sichuan Cuisine Museum. The museum began to break ground in 2005 and finally opened on May 18, 2007 (World Museum Day).
At that time, the Sichuan Cuisine Museum was the first museum with cuisine culture as its display content, and the kitchen was creatively placed in the center of the hall, and the first transparent kitchen in the Sichuan cuisine industry was established. It appeared that this was a subversive innovation that could not meet customers in the traditional catering industry at the time.
Dynamic feeling
In addition to watching how the chef fry, you can also go up and fry yourself
As a tourist business card of Chengdu, the Chengdu Sichuan Cuisine Museum is an edible museum. Foodies may come with their belly open.
In the museum, there is an interactive experience Sichuan cuisine project. Visitors can not only make classic Sichuan dishes under the guidance of professional chefs, but also listen to the chefs teaching Sichuan cuisine culture and traditional Sichuan cuisine cooking skills, and experience the knives and fires of Sichuan cuisine in an all-round way. As well as the process of cooking, feel the characteristics of Sichuan cuisine: “fried vegetables are not oily, do not change the pot, stir fry in gorgon sauce, stir-fry in a short time, and cook in one pot”, and taste the color, flavor and shape of Sichuan cuisine through the nose and mouth. "One dish, one style, a hundred dishes and a hundred flavours" "Five flavours harmonize, and a hundred flavours create fragrance"
Why set up such an experience project in the museum?
Zhang Huiqiang told reporters that traditional museums are mostly "static" "cold visits" for the public. The Sichuan Cuisine Museum wants to break the static and transform the original Chinese restaurant into an interactive experience area, eating food into the stomach, and letting Sichuan cuisine culture. Branded in the heart.
Static visit
What did the ancients use for cooking, serving, and stir-frying
When you come to the collection hall, you can see more than 3000 Sichuan food utensils from the Warring States Period to modern times. These collections can be divided into cooking utensils, food containers, wine utensils, dining utensils, and tea sets in terms of function, and they can be divided into bronze in terms of materials. , Dental bone, pottery, porcelain, iron, wood, bamboo, etc.
In addition, the collection also includes text introductions, books, and artwork related to Sichuan cuisine.
In the Sichuan cuisine raw material exhibition area, there is the "Spirit of Sichuan cuisine" Pixian Douban, which is exclusively hand-brewed using Qing Dynasty special methods. The audience can also experience the traditional craftsmanship of Pixian Douban, which has a history of more than 300 years.
The King of the Kitchen is an integral part of Sichuan folk culture.
Among the folks, the kitchen king is in charge of "the heavens say good things, and the lower realms keep safe."
In the largest kitchen king temple in the country, visitors can feel "one meal, one meal, hard to come by", cherish life, and live in harmony with nature and society.
The Sichuan cuisine raw material processing tool exhibition area displays a series of stone mills, pits, wind mills, etc. that have been used by the ancestors, fully restoring the old rural life scenes.
Director Jian Bao
●The kimchi altar in the Guan Kiln in the Kangxi period of the Qing Dynasty-the blue and white kimchi altar with a bright landscape and figures
The collection of this Sichuan Cuisine Museum consists of two parts: the altar body and the altar cover.
The whole piece is made of sky blue glaze, and the blue and white landscape figures are painted in bright colors. The bottom of the altar has the four-character script "Kangxi Years".
The device is made neatly and meticulously, with a pure white fetus and a natural and steady blue and white hair color, which has the typical characteristics of the "Three Qing Dynasties".
The landscape figure paintings still follow the style of the late Ming Dynasty, adopting Dong Qichang's landscape painting layout of "distant mountains, middle waters, and nearby trees". The paintings are smooth and elegant. This style of painting was once popular for the emperors of the Kang, Yong and Qian dynasties.
Among them, the sky blue glaze is the meaning of "Autumn water grows the sky and the sky is one color" and "Rain passes the sky blue", which has won the taste of "quiet and remote" in Confucianism.
On the other hand, consecration refers to the outline of long, square, round, diamond, cloud head, petals and other shapes in the prominent parts of the utensils, and flowers and patterns are painted inside, which has the effect of highlighting the theme.
Because this method is like opening a window to see the light in a house, it is called consecration.
The entire collection has been restored to some extent, but it has high artistic and economic value due to its scarcity in the world, and it is even more rare as a representative food container in the Sichuan cuisine culture.
●Grey pottery kimchi jar
This is the kimchi jar in the Han Dynasty, called the "double-lip jar".
At that time, the people of Sichuan had understood the scientific and convenient method of preserving food by sealing with water, and the principle is the same as that of the kimchi jars nowadays.
Chengdu Commercial Daily-Red Star News reporter Qiu Junfeng Zeng Qi