Sichuan Cuisine

Analysis of the pungent flavor districts in China in the past was highly perceptual. For example, simply thinking that the southerners eat spicy food, and the northern people eat food that taste plain, and the level of spicy food in various spicy food areas varies. Modern China has formed three spicy taste levels in terms of taste: namely, the pungent flavor areas in the upper and middle reaches of the Yangtze River, including Sichuan (including today's Chongqing), Hunan, Hubei, Guizhou, southern Shanxi and other places; northern slightly spicy areas, east Liaodong Peninsula, Beijing, Shandong and other places, west of Shanxi, Guanzhong of northern Shaanxi and north of Gansu, most of Gansu, Qinghai to Xinjiang, are another slightly spicy areas; the southeast coastal area, southeast coastal Jiangsu, south of Shandong, Shanghai, Zhejiang, Fujian, and Guangdong are less or not pungent areas. It is traditionally believed that eating spicy food is mainly to remove moisture and get rid of coldness, and recent studies have shown that the limited amount of sunshine in winter, humid and cold weather are the main environmental factors for the formation of spicy areas, the social factors such as immigration and migration are also responsible for the formation of spicy food preferred areas.

In the history of more than two thousand years, there have been six major immigrants in the Sichuan and Chongqing area. Immigration into Sichuan brought about the exchange and integration of food varieties. The combination of immigration's eating habits and local food culture produced a more plural Sichuan food culture. Sichuan cuisine gradually formed in the national integration. Immigration has given Sichuan cuisine a "hybrid" characteristic. However, in today's globalization, the flow of population, technology development have further enhanced this characteristic.

Immigrants in the past created Sichuan cuisine, modern immigrants not only spread Sichuan cuisine cooking techniques overseas, but also enriched Sichuan cuisine and cooking methods. The operation of Sichuan cuisine restaurants drove the flow of Sichuan chefs, and Sichuan cuisine cooking techniques spread all over the world. The success of Sichuan Restaurant has attracted more Sichuan people to open restaurants in other places, and attracted Sichuan chefs to cook in other places. Which is an important feature in the process of globalization. Take State College’s local restaurant Little Szechuan as an example. It has many recipes that use seafood as the main ingredient, and there is no seafood in traditional Sichuan cuisine since seafood is rare in inland areas.

Food is also often connected with the nostalgic feelings of immigrants. The immigrants not only use the hometown diet to repair the loneliness, alienation and nostalgia for the hometown, but also use the resources of the hometown and the hometown diet to create their own. My own food culture is based on the split between customer service memory and real life. This food system reproduces the food culture of the immigrant's immigration place through the food in the immigration place, embodies the local identity and emotional attachment of the immigration to the hometown, and the nostalgia formed in the immigration places.

How multinational immigrants buy, prepare and consume food in their lives allow multinational immigrants to reproduce their daily life and their living world as an ideal homeland reflecting their own nationalities.