I first came to Chengdu in 2006 because of my father's job. At that time, I wasn't in Chengdu itself, but in Pengzhou City, which is next to Chengdu. During the summer vacation, I stayed in the staff dormitory provided by my father's workplace and lived with his colleagues. That was my first experience of Sichuan's charm, or rather, the mental expansion brought about by the differences between the north and the south.
Sichuan still mainly relies on rice as its staple food, while the noodles that northerners are accustomed to are more like snacks. There is also Xiaomian (small noodles) for breakfast. Sichuan cuisine is spicy and numbing, mainly numbing, with a lot of Sichuan peppercorns. The spiciness is not very obvious, and the red oil is used more for fragrance and color enhancement. This cuisine is indeed a challenge for people from Shanxi, who prefer lighter flavors. Now I also understand a lot about the history of chili consumption in China, as well as the brave and skilled Sichuan Army, which led to a large number of people from Hubei and Hunan entering Sichuan to maintain stability in this important rear area of the motherland. The main reason why Chinese people eat spicy food is actually because some provinces in history did not have abundant salt production. Some families also pickle sour vegetables for the same reason. "Borrowing flavor" is also a dietary habit created by the working people in order to eat more staple food.
Because of the historical period of "filling Sichuan with people from Hubei and Hunan," Sichuan cuisine has become a highly inclusive cuisine. Inclusiveness includes its price. During my study abroad period, in order to satisfy my Chinese appetite, I also learned to cook dishes one by one following videos. In the end, I found that Sichuan cuisine was cheap and I could cook it at home. Although many ingredients are not easy to purchase abroad, it has largely met my survival needs. Now that I am working in China, when eating with colleagues, among the eight major Chinese cuisines, only Sichuan cuisine can satisfy the taste of the majority of people and is not too expensive, meeting the needs of socializing.
The inclusiveness of Sichuan cuisine also reflects the inclusiveness of its people. Now I work in Chengdu. During several trips, I have encountered "sociable" taxi drivers who would chat with you for a few words. Two drivers impressed me. When I mentioned that I came from Shanxi, they both told me stories about their struggles in Shanxi back then and sincerely said that Chengdu welcomes me. Chengdu is already a second hometown for me. I feel that living in Chengdu is very pleasant, at least the food makes me happy.
Recently, I also realized that in Chengdu's Gaoxin Tianfu, just like in Beijing and Shanghai, the pace of life and the working atmosphere no longer have the same sense of ease as when I first lived in Chengdu. It may also be because I didn't have to earn money when I was young...
When I started working and entered society, I realized how difficult it is to live a relatively relaxed life. Not every aspect of work is enjoyable. Work is just work. Completing tasks and getting paid is enough. But the desire for good food has become one of the few hobbies I have. After returning from Japan, I gained weight from 65 kilograms to 72 kilograms. Looking forward to enjoying meals has become the highlight of my day.
Recently, with the support of my family, I bought a second-hand house, which is far from my workplace. I also weighed the pros and cons. My girlfriend told me that she doesn't mind taking the subway to work every day, which gave me some peace of mind. We will move there in the middle of the year. I hope everything goes well.