on July 28, the 102nd national sugar and Wine Trade Fair opened online for three days. On the morning of July 29, the Chengdu food forum with the theme of “Diebian · inheritance and innovation of Sichuan Pixian bean paste” was held on the cloud exhibition platform of sugar and Wine Fair. Du Li, director of Sichuan cuisine Development Research Center of Sichuan Tourism University, Xu Liang, chairman of Sichuan Pixian Douban Co., Ltd., and other industry experts gathered to discuss Sichuan cuisine culture and Chengdu flavor.
according to records, Sichuan cuisine formed its main characteristics in the Wei, Jin, southern and Northern Dynasties According to Du Li, the “Shangwei” and “haoxinxiang” mentioned in the annals of Huayang in the Wei, Jin, southern and Northern Dynasties described the characteristics of Sichuan cuisine, which have been inherited to the present.
later, after the development of the times, coupled with the influx of immigrants into Sichuan, Sichuan cuisine learned from the skills and ingredients from all over the country, improved dishes and gradually innovated. ” The most typical innovation, Durie said, was the introduction of pepper.
before the Qing Dynasty, the pungent flavor of Sichuan cuisine was mainly made of ginger, onion and garlic. In the late Ming and early Qing Dynasty, with the immigration into Sichuan, pepper was introduced into Sichuan. The perfect integration of pepper in Sichuan and Zanthoxylum gave rise to a new situation of modern Sichuan cuisine. Among them, the most typical of Sichuan county is “Douban”
“Pixian bean paste production technology is a non-material cultural heritage, our generation also inherited the Pixian bean paste technology and technology, with ingenuity to make sauce.” Xu Liang, chairman of Sichuan Pixian Douban Co., Ltd., said that on the basis of inheritance, Pixian Douban is also developing continuously. Now they make instant sauces such as Douban beef sauce, and seasonings such as Douban dipped in water or Douban powder, “which can be used in hot pot dipping in water or in string of dried sesame dishes. The purpose of these innovations is to make Douban sauce go out of the kitchen, move towards more application scenarios, and play a greater value. ”
at the same time, Xu Liang said that Pixian Douban also had some innovation in marketing. “At present, the sales of online stores account for a large proportion of the total sales of the company. Many Douban enterprises also participated in the online sugar and wine fair, which is also a kind of marketing innovation. It can not only display the brand, but also sell products, providing a bigger platform for product promotion.”
Chengdu Business Daily Red Star News reporter ye Yanpeng surprised the original title of
: experts talked about the taste of Chengdu at the sugar and wine fair, would you like to try it?