Based on the existing food research, the author has extensively collected historical materials and scientifically demonstrated the history and culture of Sichuan cuisine, including its origin, development stages, Sichuan flavor composition, and representative dishes. The book describes the three major sections of Sichuan cuisine: exploring the origins of Sichuan cuisine, exploring the origins of Sichuan flavor, and seeking the truth of Chongqing flavor.
本书是作者在现有美食研究的基础上，广泛收集史料，通过科学论证，探究川菜的起源、发展阶段、川味构成、代表菜品等历史文化。全书从川菜探源、川味钩沉、渝味寻真三大板块展开叙述。
本书是作者在现有美食研究的基础上，广泛收集史料，通过科学论证，探究川菜的起源、发展阶段、川味构成、代表菜品等历史文化。全书从川菜探源、川味钩沉、渝味寻真三大板块展开叙述。
