From Li Tiaoyuan To Li Jieren

Continuity and variability are characteristics of culture. The food custom of Ba Shu's region is very characteristic in the past times. It is different from the characteristic of Ming and Qing dynasty. Food custom is not the same in each period of ancient Sichuan. Considered as one of the most influencing cuision in China, so when the Sichuan cuision is shaped? It is not burst upon in a short time, but has a long process of germination, rudiment, maturity and progress. We can look for the development track of formation process from several representative persons and these works about food in Sichuan history. These persons are Li Huanan, Li Tiaoyuan, Zeng Yi, Fu Chongju and Li Jieren. Through the analysis of these representative persons and their books, we can know the history of Sichuan cuisine's fomation and development generally. The process of Sichuan cuisine was progressed with the whole society of Sichuan . It results from the interaction of many factors, such as nature and society, economy and culture, interior and exterior and so on. This thesis expatiates on the history and the reason of Sichuan cuisine's formation and development. At last, we could conclude that Sichuan cuisine will go forward better and better.