The eating habits, culture and causes of Chongqing people in Sichuan are listed in detail.

Sichuan cuisine is divided into Chinese food and western food. Western food can't be found on the family table of ordinary people, but buying a loaf of bread from the grocery store and eating it in a hurry at the corner or shopping mall can be seen everywhere, which is also a form of fast food. There is the famous Huamei and Mattel Western Restaurant, which deals in Russian and French dishes. There are many restaurants with Korean flavor and Hui flavor, which belong to Sichuan cuisine culture in a broad sense and are beyond the scope of this article.

Most Sichuanese are descendants of Shandong immigrants, who brought Qilu culture, including Shandong cuisine. There are also indigenous Manchu food culture and some Russian food culture. The three food cultures meet and merge, and gradually form a unique Sichuan food culture.

Hanging paste (cooking) is a unique cooking method in Shandong cuisine. Put the cut meat in the mixture of egg white, starch and water, grab it and fry it in the oil pan. Take it out and pour it with the prepared hot sauce, or fry the fried meat in the hot sauce. The famous dishes are crispy white meat and stir-fried meat. Sichuanese use this method to make delicious pot-wrapped meat, which is not found in Shandong cuisine. And put the vegetables in the oil pan and fry them again. There are three kinds of vegetables, roasted eggplant and fresh rehmannia. This is also an invention of Sichuanese. There are three kinds of vegetables, cabbage (kohlrabi), tomatoes and peppers. I have seen someone stir-fry eggs and cucumbers together. What's more, meat, vegetables, vermicelli and bean products are stewed together, which is called "rotten stew".

Speaking of stew, it was invented by Manchu people. In the early years, Manchu lived by fishing and hunting, lived in the wild and migrated indefinitely. There is only one kind of cooker, so they naturally want to stew. There are so-called eight stews. Beijing people recognize stewed chicken with mushrooms, and stewed ribs with beans are also good. It is also quite good to add thin pork slices, vermicelli and day lily with five flowers and three layers in potato and cabbage. White meat (blood sausage) is an authentic Manchu dish.

Manchu people are famous for raising pigs and regard fat pork as the best. Slice the cooked pork and put it on a plate dipped in garlic sauce, which is different from Mongolian steak. Today, Manchu villages that maintain the Hala (clan)-Mokun (family) system still offer their own meat and blood sausages as sacrifices to their ancestors.

Now Molly stewed live fish and catfish stewed eggplant have all been invented. Stewing other foods with fish often tastes like fish.

Supo soup is also a stew, belonging to Russians. Beef, potatoes, cabbage (kohlrabi) and tomatoes are stewed together. Remove the cabbage and potatoes, that is, stewed persimmon with beef. The fried cabbage with tomatoes mentioned above is also inspired by Russian food culture. And stewed beef with potatoes and pickled cucumbers. Pickled cucumber is an authentic Russian food, which is usually eaten cold. Sauteed shredded pork with pickled cucumber is a form of bringing Russian cultural factors into China culture only in Sichuan restaurant in recent years.

According to research, the development and prosperity of a culture is rarely caused by internal inventions, but mostly the result of cultural exchanges. Two or more cultures are mixed together to form a culture, which is usually more developed than any primitive culture. The development of Sichuan food culture is regarded as this explanation. As the birthplace of Chinese civilization, why is the food culture so poor in Henan and Hebei provinces? Is the lack of intervention from different cultures.

Now there are special stew restaurants in Sichuan, and there are pig-killing restaurants with preserved meat and blood sausage as the mainstay. There is also a coarse grain museum, which features salted fish cakes. These earthy things are now in the elegant hall.

There are several steaming restaurants. Steamed vegetables should have originated in Shandong, steamed buns and steamed buns. By the way, put the vegetables, oil and salt in a small pot on the steamer. Steam the whole eggplant, tear it into strips and dip it in garlic sauce. Put garlic paste and salt noodles in eggplant to make garlic eggplant, which is a kind of pickles. There are many kinds of pickles in Sichuan because of the cold weather.

Sichuanese like to eat vegetables raw, so that they can absorb vitamins more fully. Winter is long, and the time to eat local fresh vegetables in a year is too short. There are two main forms, one is cold dishes, such as home-cooked cold dishes, many kinds of fresh vegetables, bean products, vermicelli mixed together, cucumber peeling. The other is pickles. There are all kinds of marinated vegetables and smoked pickles in cold dishes. Some smoked pickles originated from Russia and some from Qilu. Sauce skeleton is the most famous. Sausage, belly and chicken can be smoked with sauce alone. It is said that the crystal elbow was invented by a professor in the Food Department of the Provincial Business School. In a word, Sichuanese like to eat ready-made food. Most dishes are ready-made, and fried dishes are generally rare. I can't figure out why people like to eat cold things, including cold drinks, because the weather in Sichuan is too cold.

Sichuan cuisine is characterized by its salty taste, which is also related to the cold weather. Every family in the rural areas of Northeast China has a large vat of homemade thin sauce called big sauce. Sichuanese had to buy it from the store. Besides pickles, soy sauce is also used for cooking, such as baking eggplant with soy sauce and scrambled eggs with soy sauce.

Like any other area in China, Sichuan's food culture is divided into staple food and non-staple food. The staple food is divided into two categories: rice and pasta. Now I mainly eat rice. There used to be sorghum rice, rice, millet rice and rhubarb rice. Yellow rice, called Xiaomi before hulling, is an authentic Manchu thing.

Pasta is mainly white flour, but also corn flour and yellow wheat. Yellow wheat is also an authentic Manchu food, made of sticky bean buns and bean flour rolls.

Jiaozi is worth mentioning in pasta. There are only three kinds of fillings in Beijing, such as pork, leek and fennel, and as many as a dozen in Sichuan, such as sauerkraut, tomato, cucumber and green pepper. Wild vegetable stuffing, three fresh stuffing, etc. Lao Du once had a famous dumpling restaurant, and the rising star was the Oriental King of jiaozi. It is said that a branch of Oriental jiaozi King in Guangzhou has a particularly hot business.

Sichuanese also like noodles. Noodles with gravy, all kinds of gravy. Baked noodle soup, different from hot noodle soup in the south, is made from noodle soup alone and also comes from the hunting life of Manchu people. And noodles and soup.