Study on Sichuan-style Seafood between Mid-18th and Mid-20th Centuries

Journal of Chuxiong Normal University ›› 2023, Vol. 38 ›› Issue (4): 91-97.

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Study on Sichuan-style Seafood between Mid-18th and Mid-20th Centuries

ZHU Duosheng

School of Economics and Management, Sichuan Railway College, Chengdu, Sichuan Province 610072

Received:2023-02-28 Online:2023-07-20 Published:2023-09-22

Abstract

Abstract: While research on development of Sichuan cuisine since the Qing Dynasty is not scarce, dishes prepared with sea cucumber, shark fin, abalone and other seafood is seldom touched upon. This paper is a study of the development of Sichuan dishes prepared with seafood in the two centuries spanning from Emperor Qianglong’s reign in the mid-18th century to the end of the Republic of China in 1949. The purpose of this study is to make Sichuan cuisine better known to all by demonstrating that dishes prepared with seafood are not only an integral part of Sichuan cuisine but also a uniquely unmistakable sub-branch of Sichuan cuisine.

Key words: Sichuan-style seafood, development, Emperor Qianlong, Republic of China (1912-1949)

CLC Number:

TS972.182.71

ZHU Duosheng. Study on Sichuan-style Seafood between Mid-18th and Mid-20th Centuries[J]. Journal of Chuxiong Normal University, 2023, 38(4): 91-97.

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Study on Sichuan-style Seafood between Mid-18th and Mid-20th Centuries

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