| This thesis mainly studies how the flavor Ma of Sichuan pepper becomes one of the most important characteristics of Sichuan cuisine which is different from other cuisines,and combines with chili to form spicy hot,the most representative flavor of Sichuan cuisine,which plays a role in maintaining the place attachment of Sichuan and Chongqing residents.As a local flavor in Sichuan and Chongqing area,Sichuan pepper and its taste flavor Ma has its rich folk culture.Under the guidance of place attachment theory and on the basis of field investigation and literature,this paper studies the formation of flavor Ma,the transformation of Sichuan pepper’s function,the formation of spicy hot,the practical application of Sichuan pepper in Sichuan cuisine and the unique characteristics of pepper in Sichuan cuisine.Through the research,the following conclusions are drawn: from a symbolic sacrificial object to an important condiment that highlights the local characteristics of Sichuan cuisine the transformation is a gradual process.The most representative dishes of each of the three major genres of Sichuan cuisine reflect the preference of flavor Ma and spicy hot.Sichuan cuisine is also famous for its unique flavor Ma and spicy hot.Flavor Ma is one of the most important characteristics of Sichuan cuisine.Although “spicy hot” is the most representative of Sichuan cuisine,it is flavor Ma that makes Sichuan cuisine different from other spicy cuisines,the unique spicy hot flavor of Sichuan cuisine was created on flavor Ma and become an important link for Sichuan and Chongqing residents to maintain place identity.Taste preference is the product of interaction between people and local areas.Taste preference in Sichuan and Chongqing is an emotional dependence produced by the interaction of sensory memory,emotion and other factorswith local environment,and this long-lasting emotional dependence is the embodiment of Sichuan and Chongqing residents’ sense of belonging and attachment to the local place. |