"Chengdu has a large number of museums, rich types and outstanding characteristics." said Jin Ruiguo, deputy director of the Museum Department of the State Administration of Cultural Heritage.
Indeed, as of now, there are 169 museums in Chengdu, including 115 non-state-owned museums. The number of museums is the second in the country and the number and quality of non-state-owned museums is the first in the country. This is like a museum city.
In order to allow more citizens to actively enter the museum and understand Chengdu’s profound cultural heritage, Red Star Cultural and Museum Weekly launched a “Curtain Column”. Directly talk to the director of non-state-owned museums in Chengdu, explore the stories of various interesting museums, understand their business methods, and find the cultural context of the city.
Chengdu Sichuan Cuisine Museum Director Zhang Huiqiang
How to explain Sichuan Cuisine clearly?
◎Director of Chengdu Sichuan Cuisine Museum Zhang Huiqiang
In the ancient town of Pidu District (formerly Pixian), there is a museum that can be "eat" - Sichuan Cuisine Museum . This is the only lively theme museum in the world with cuisine culture as the display content. It is National Third-level Museum and a national 3A-level tourist attraction. With the purpose of inheriting Sichuan cuisine traditions and promoting Sichuan cuisine, tourists can experience Sichuan cuisine culture in person in the museum. The museum has more than 6,000 collections. The Collection Museum displays Sichuan cuisine culture with cultural relics, classics, pictures and texts, as well as text introductions related to Sichuan cuisine and exhibits such as books and artworks, which are highly regional.
Many people asked me why I wanted to build a museum so far from Chengdu city? How to explain Sichuan cuisine clearly? I think I should give you an answer.
Sichuan Cuisine Museum
With the development of Sichuan cuisine, Sichuan cuisine restaurants are spread all over the world. In an exaggerated way, there are Sichuan cuisine where there are people. Although the Sichuan cuisine industry is generally prosperous, it also has thousands of flowers blooming, and each one shows its own branches. No restaurant can represent Sichuan cuisine, and no Sichuan cuisine restaurant can display Sichuan cuisine from a cultural and historical perspective.
To be honest, everyone does not have a deep understanding of Sichuan cuisine culture, including us authentic Sichuan people and Sichuan cuisine chefs. When did Sichuan cuisine exist and what developments and evolutions have it gone through? When did Sichuan have chili peppers? Why is Pixian Douban the soul of Sichuan cuisine? Why is the hand-skinned skin square and the dumpling skin round? Mapo tofu How many years does it take to use Pixian bean paste to make? How to eat Kung Pao Chicken Dice correctly? It is precisely because we want to trace the root of this series of problems that the Sichuan Cuisine Museum was established.
When talking about the construction of Sichuan Cuisine Museum, we have to mention the old director of Sichuan Cuisine Museum - Chide. Before building the museum, he was a chef, with a heart full of inheritance and promotion of Sichuan cuisine culture, and was persistent in the cause of research and inheritance and protection of Sichuan cuisine culture. Unable to bear to face the decline of Sichuan cuisine culture, he decided to build a Sichuan cuisine museum. In his opinion, only in this way can we better concentrate manpower and material resources to systematically organize Sichuan cuisine culture, trace the root of Sichuan cuisine, and effectively protect and inherit Sichuan cuisine culture.
Snacks in Sichuan Cuisine Museum
Initially, Chide faced the problem of funding shortage. Without funds, it is difficult to develop the construction of museums, the collection and maintenance of cultural relics, and the search for traditional Sichuan cuisine chefs, and the collection of traditional recipes and ancient books. Chide has devoted all his wealth to the museum's preparations and construction, but the money is just a drop in the bucket. He began to borrow money everywhere, but he hit a wall one after another and failed to raise enough funds.
At that time, state-owned museums had little income, and private museums had little income. Chide's family and relatives did not understand his idea of building a museum. Qi De once said that it was late autumn, and he squatted on the street and gnawed the steamed buns left over from breakfast. Although he kept it in his inner pocket, he was still a little hard. This is not a delicacy for many people, but for him at that time, he could also eat it with relish. His hair was messy and his clothes were worn and sloppy. Passers-by mistakenly thought it was a beggar and threw a few coins in front of him. Looking at the pedestrians coming and going, he remembered the cold words of the people around him. He thought he might as well give up, but a cool breeze woke up Li De, and he chose to persevere.
shows the Sichuan cuisine production process
After that day, things took a turn.Qi De met noble people, and with their help, he raised enough funds to build the museum. The Sichuan Cuisine Museum has been broken since 2005 and the Sichuan Cuisine Museum was officially opened on May 18, 2007 (World Museum Day). From the preparation to the final completion of the museum, it took more than 20 years for Cialis to take over.
When building the museum, the old director of Chide considered the expression of the museum. The museum emphasized "visiting", while Sichuan cuisine won with "taste". The old director thought about how to organically combine Sichuan cuisine and the museum. Traditional museums can only be visited, and the "taste" of Sichuan cuisine museum also requires the "visit" with your tongue. To this end, the Sichuan Cuisine Museum has specially opened an "Interactive Demonstration Hall". At present, the museum has mainly developed several characteristic cultural tourism projects, namely, fun Sichuan cuisine tour, study tour, and comic life tour. We hope that through these projects, tourists can experience the infinite charm of Sichuan cuisine culture in all aspects.
Blue and White Four Concealed Landscape Character Patterns Ketchup Hall
The collection hall has more than 6,000 cultural relics collections, with a time span from more than 3,000 years to modern times. The treasure of the Sichuan Cuisine Museum - the four blue and white porcelains that are concealed in the Kangxi period of the Qing Dynasty. The entire collection has been restored to a certain extent, but it has high artistic and economic value due to the scarcity of existence. As a representative food utensil in Sichuan cuisine culture, it is even more rare.
Red Star News Reporter | Zeng Qi
Photography | Wang Huan
Editor | Duan Xueying
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