Book Details
Master taught me how to eat Sichuan cuisine: Wang Kaifa, a veteran master and inheritor of the intangible cultural heritage of Sichuan cuisine, shares his gourmet secrets
Li Zuomin / Sichuan Literature and Art Publishing House /April 1, 2022
The book "Master Teaches Me How to Eat Sichuan Cuisine" was written by Li Zuomin, which introduces the cultural connotation and cooking skills of traditional Sichuan cuisine in depth. In the book, the author takes the teachings of his master, Master Wang Kaifa, the inheritor of the intangible cultural heritage of Sichuan cuisine, as the core, and interprets in detail the historical background, production methods and characteristics of ingredients of many classic Sichuan dishes. Through the perfect combination of text and pictures, readers can feel the spicy and fresh flavor of Sichuan cuisine and appreciate the unique charm of Sichuan cuisine. In addition, the book also incorporates the author's thoughts on the inheritance and innovation of Sichuan cuisine, making this work not only a gourmet masterpiece, but also an important work to inherit and carry forward the culture of Sichuan cuisine. For readers who love Sichuan cuisine and want to understand the culture of Sichuan cuisine, this book is undoubtedly a rare and precious treasure.
Outline Notes
Master taught me to eat Sichuan cuisineChapter 1: The origin of Sichuan cuisine1.1 The formation and development of Sichuan cuisine- Key point 1: Sichuan cuisine originated in the Warring States Period and was formed by the integration of multiple ethnic groups in Sichuan. - Key point 2: Sichuan cuisine gradually matured during the Ming and Qing Dynasties and reached its peak in the late Qing Dynasty. - Key point 3: During the Anti-Japanese War, the status of Sichuan cuisine was further improved due to population mobility. 1.2 Characteristics and schools of Sichuan cuisine- Key point 1: It is famous for its spicy and fresh flavors, diverse flavors, and emphasis on the use of seasonings. - Key point 2: It is divided into three major schools: Shanghebang, Xiaohebang, and Xiahebang. Chapter 2: The soul of Sichuan cuisine-seasoning2.1 The history and inheritance of seasonings- Key point 1: Sichuan cuisine seasonings have a long history and a profound cultural heritage. - Key point 2: The orderly inheritance of seasoning production methods guarantees the flavor of Sichuan cuisine. 2.2 Introduction and application of main condiments - Key point 1: Doubanjiang is one of the most widely used condiments in Sichuan cuisine. - Key point 2: The ratio of peppercorns and chili peppers determines the spiciness and numbing taste of Sichuan cuisine. Chapter 3: Classic Sichuan cuisine cooking techniques3.1 Overview of cooking techniques - Key point 1: Sichuan cuisine has a rich variety of cooking techniques, including stir-frying, stewing, steaming, etc. - Key point 2: Unique cooking techniques such as protein cordyceps flowers give Sichuan cuisine a unique taste. 3.2 Classic dish preparation - Key point 1: The key to making Kung Pao chicken lies in the balance of heat and seasoning. - Key point 2: The tender and smooth taste of Mapo tofu comes from the delicate knife skills and control of heat. Chapter 4: Sichuan cuisine and life culture4.1 Sichuan cuisine and festival food customs - Key point 1: Sichuan cuisine has an important position in traditional festivals, such as the fire pot dish of the Spring Festival. - Key point 2: Dishes on specific festivals imply auspiciousness and blessings. 4.2 Modern transformation and development of Sichuan cuisine- Key point 1: The combination of traditional Sichuan cuisine and modern catering concepts promotes the innovation of Sichuan cuisine. - Key point 2: Under the background of internationalization, Sichuan cuisine is going global and becoming the representative of Chinese cuisine. --- The above content is the main chapters and content summary of the book "Master Teaches Me to Eat Sichuan Cuisine". Through an in-depth interview with Wang Kaifa, the inheritor of the intangible cultural heritage of Sichuan cuisine in China, the book systematically summarizes the historical origins, seasoning characteristics, cooking techniques and the relationship with culture of Sichuan cuisine, presenting readers with a colorful picture of Sichuan cuisine.
Catchy Sentences
In the book "Master Teaches Me to Eat Sichuan Cuisine", the author Li Zuomin shows the charm and essence of Sichuan cuisine by recording the food secrets of Wang Kaifa, the inheritor of the intangible cultural heritage of Sichuan cuisine and a veteran master. The following are sentences or paragraphs selected from the book that are profound, unique in perspective, beautiful in language, full of wisdom or creativity. They are arranged in number to show readers the professionalism and literary nature of the book. 1. "Sichuan cuisine is not just a dish, but also a cultural inheritance and emotional expression." This sentence profoundly summarizes the importance of Sichuan cuisine as an intangible cultural heritage and emphasizes its unique position in cultural inheritance. 2. "In the world of Sichuan cuisine, every dish is a history, and every taste carries a story." The author connects Sichuan cuisine with history and stories through metaphors, showing the profound heritage and rich connotation of Sichuan cuisine. 3. "The Sichuan cuisine in the hands of Master Wang retains the traditional charm and incorporates modern innovation, truly inheriting the ancient without being stuck in the past." This sentence highly praises Master Wang Kaifa's achievements in the inheritance and innovation of Sichuan cuisine, reflecting his outstanding wisdom and creativity. 4. "The charm of Sichuan cuisine lies in its spicy and delicate taste, and the strong taste reveals the love and pursuit of life." The author accurately grasps the characteristics of Sichuan cuisine and expresses the unique taste experience and life philosophy of Sichuan cuisine in beautiful language. 5. "When cooking Sichuan cuisine, Master Wang always emphasizes 'feeling the ingredients with heart and treating each dish with love'." This sentence shows Master Wang's awe and love for cooking, and also conveys a positive attitude towards life. 6. "The 'numbing' in Sichuan cuisine is not a simple taste stimulation, but a shock and enjoyment that goes deep into the bone marrow." The author shows the depth and breadth of Sichuan cuisine in taste experience through a unique interpretation of "numbing". 7. "Master Wang said that the soul of Sichuan cuisine lies in 'harmony', that is, the harmony and balance between various flavors and ingredients." This sentence reveals the core principle of Sichuan cuisine cooking and also reflects the idea of harmony in traditional Chinese philosophy. 8. "In Sichuan cuisine, even the most ordinary ingredients can be given new life and meaning." Through this sentence, the author shows the wisdom and creativity of Sichuan cuisine in the selection and use of ingredients. 9. "The spiciness of Sichuan cuisine is a challenge and a temptation. It allows people to find a wonderful balance between pain and happiness." This sentence describes the unique charm of "spicy" in Sichuan cuisine with philosophical language, which is thought-provoking. 10. "The Sichuan cuisine cooked by Master Wang is not only a delicious dish, but also an artistic presentation and spiritual communication." This sentence highly praised Master Wang's artistic attainments and spiritual insights in Sichuan cuisine. 11. "In the world of Sichuan cuisine, there are no absolute rules, only constant exploration and innovation." The author emphasized the flexibility and innovative spirit in Sichuan cuisine through this sentence. 12. "The essence of Sichuan cuisine lies in 'change'. Even the same ingredients and seasonings can present different flavors in the hands of different chefs." This sentence reveals the fickleness and individual expression in Sichuan cuisine. 13. "Master Wang often said that cooking Sichuan cuisine is like dancing a dance, and you need to feel every rhythm and movement with your heart." Through metaphors, the author connects cooking Sichuan cuisine with dancing, showing its dynamic beauty and sense of rhythm. 14. "In the seasoning of Sichuan cuisine, Master Wang can always find the perfect balance to make all kinds of flavors coexist harmoniously." This sentence reflects Master Wang's superb skills and keen insight in the seasoning of Sichuan cuisine. 15. "Sichuan cuisine is an attitude towards life. It tells us that even if life is hard, we must learn to find fun and beauty in it." The author conveys a positive and optimistic attitude towards life through Sichuan cuisine, which is inspiring and contagious. 16. "Every Sichuan dish is a journey of taste buds, taking us through the long river of history and experiencing different cultures and customs." This sentence describes the richness and diversity of Sichuan cuisine in taste experience in poetic language. 17. "Master Wang said that cooking is a science and an art, and Sichuan cuisine is a perfect combination of the two." This sentence highly summarizes the important position and value of Sichuan cuisine in cooking science and art. 18. "In the cooking process of Sichuan cuisine, every detail is crucial, and they together constitute the final deliciousness." The author emphasizes the importance of details in Sichuan cuisine cooking and shows its craftsman spirit of striving for perfection. 19. "The charm of Sichuan cuisine lies in its inclusiveness. It absorbs cooking techniques and ingredients from all over the country to form its own unique flavor." This sentence reveals the openness and inclusiveness of Sichuan cuisine in cultural inheritance and integration. 20. "Master Wang has interpreted the charm of Sichuan cuisine with his life's hard work and wisdom. Each of his dishes is a legend." This sentence is a high evaluation of Master Wang's lifelong contribution, and also shows the eternal charm of Sichuan cuisine as an intangible cultural heritage.
Author Introduction
Title: Li Zuomin: A writer who inherits Sichuan cuisine culture and writes about the food secrets Li Zuomin, a writer dedicated to inheriting and promoting Sichuan cuisine culture, reveals the food secrets of Wang Kaifa, a veteran master who is the inheritor of the intangible cultural heritage of Sichuan cuisine in China, with his unique perspective and profound insights.< This article will introduce the writer's personal basic information, education and professional background, writing career, work style and theme, personal life, social influence, citations and evaluations, and latest developments from multiple perspectives.
1.< Personal basic information Li Zuomin, born in Sichuan Province, China, is an authentic Sichuanese.
He has a deep affection and unique understanding of Sichuan cuisine, which enables him to accurately grasp the essence of Sichuan cuisine in his writing.< 2.
Education and professional background Li Zuomin graduated from Sichuan University, majoring in Chinese.< While in school, he began to develop a strong interest in Sichuan cuisine culture and began to study the history and cooking skills of Sichuan cuisine.
After graduation, he worked as a Sichuan chef and accumulated rich practical experience.< 3.
Writing career Li Zuomin's writing career began in the 1990s, and his works cover the history, cooking skills, and food selection of Sichuan cuisine.< His book "Master Teaches Me to Eat Sichuan Cuisine" is one of his representative works and is deeply loved by readers.
4.< Style and Theme of Works Li Zuomin's works are known for their easy-to-understand and vivid writing style.
He is good at conveying complex cooking techniques and food knowledge to readers in easy-to-understand language.< The themes of his works mostly revolve around the inheritance and development of Sichuan cuisine culture, aiming to make more people understand and love Sichuan cuisine.
5.< Personal Life Li Zuomin loves life, likes cooking and tasting food.
His personal life is full of exploration and research on food, which also provides him with rich writing materials.< 6.
Social Influence Li Zuomin's works have had a wide impact at home and abroad.< His books are not only loved by ordinary readers, but also recognized by experts in the industry.
His works have played a positive role in promoting Sichuan cuisine culture and increasing the popularity of Sichuan cuisine at home and abroad.< 7.
Quotes and Comments The book "Master Teaches Me to Eat Sichuan Cuisine" has been highly praised by many authoritative media and experts.
The People's Daily once described the book as "a classic work that deeply understands Sichuan cuisine culture", and the famous food critic Chen Xiaoqing also said: "Li Zuomin's works let us re-understand Sichuan cuisine, and his writing is vivid and memorable.< " 8.
Latest News Li Zuomin is currently preparing a new book on Sichuan cuisine, which is expected to be published in 2024.< In addition, he also plans to offer a series of online courses on Sichuan cuisine cooking to meet the needs of more food lovers.
In short, Li Zuomin is a passionate and talented writer, and his works have opened a window for us to understand Sichuan cuisine culture.< Through his words, we can not only appreciate the deliciousness of Sichuan cuisine, but also feel the profound heritage of Sichuan cuisine culture.
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