Culture, Cuisine

《川菜真相》司马青衫
Everything About Sichuan Cuisine By Sima Qingshan

Introduction:
This book, grounded in extensive historical research and scientific analysis, delves into the origins, developmental stages, flavor profiles, and iconic dishes of Sichuan cuisine. Structured into three parts: “Tracing the Origins of Sichuan Cuisine,” “Uncovering Sichuan Flavors,” and “Seeking the True Taste of Chongqing,” it comprises 33 humorously written articles. The author introduces the concept of the “Year One of Sichuan Cuisine,” maps the historical progression of the numbing-spicy (mala) component, and posits the “Dual Origin Theory” of Sichuan cuisine, suggesting its roots in Shandong, Huaiyang cuisines, and local spicy folk dishes. As a significant work on Sichuan’s culinary culture, the book also examines the origins, evolution, and cultural implications of dishes like Chongqing hotpot, Xiao Mian (spicy noodles), and Kung Pao Chicken, with the exploration of dish culture being its core focus.
About the Author：
Sima Qingshan is a Chongqing-based historian, cultural writer, Sichuan cuisine scholar, media professional, and visiting professor at several universities. He specializes in the research and dissemination of food tourism, the history of Sichuan cuisine, and regional culinary culture. He is the author of several acclaimed books, including Shuizhu Chongqing (Chongqing Uncovered), The Forgotten Glory: A Macro-Historical Perspective on Chongqing’s Liquor History. He has also published numerous academic papers. His multi-platform media presence under the brand “Shuizhu Chongqing” attracts nearly one million followers.