Sichuan cuisine dominates dining culture in Xizang
- Sichuan soldiers and merchants introduced Sichuan cuisine to Xizang in the late 18th and early 19th centuries.
- The popularity of Sichuan dishes among the Tibetan population led to increased rice consumption and culinary fusion.
- Today, the integration of Sichuan cuisine into local culture reflects a deep bond and shared heritage between Han and Tibetan peoples.
In southwestern China, the development of Sichuan cuisine in Xizang has deep historical roots, dating back to at least the Tang Dynasty (618-907). Archaeological findings from the 1990s indicated that millet, an essential crop of the Central Plains, was present in Xizang around 3,500 years ago, showcasing early exchanges of food culture. By the late 18th century, with Sichuan soldiers establishing gardens and hiring chefs, Sichuan dishes became integrated into local cuisine. Following the decline of the military influence, Sichuan merchants took up the mantle in spreading these culinary practices, which coincided with advancements in agricultural technology addressing local vegetable supply issues. As fresh produce became more available, Sichuan restaurants sprang up across Lhasa, with hot pot and spicy dishes gaining prestige among both Tibetans and Han locals. This cultural blend fostered a unique culinary environment where Tibetan and Sichuan flavors coalesce, resulting in enduring popularity for Sichuan cuisine in modern-day Xizang. The culinary landscape today reflects a fusion of traditions and flavors, as locals embrace various dishes and techniques, highlighting the deep-seated cultural and ethnic exchanges.