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1、川菜Szechwancuisine麻婆豆腐MapotofuItisacombinationoftofu(beancurd)setinaspicychili-andbean-basedsauce,typicallyathin,oily,andbrightredsuspension,andoftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervege
2、tables,orwoodearfungus.宮保雞丁KungPaochickenAspicystir-frydishmadewithchicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSzechuancuisineoriginatedintheSichuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvari
3、ationsthataretypicallylessspicythantheSichuanserving.KungPaochickenisalsoastapleofwesternizedChinesecuisine.夫妻肺片F(xiàn)uqifeipianservedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamounto
4、fvariousspices,includingSzechuanpeppercorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.東坡肘子DongPostewedporkjoint魚(yú)香肉絲Fish-FlavoredShreddedPork燈影牛肉translucentbeefslices水煮魚(yú)FishFiletsinHotChiliOil回鍋肉doublecookedporkslic
5、es口水雞Koushuichicken螞蟻上樹(shù)vermicelliwithspicymincedpork辣子雞丁Dicedchickenwithpepper酸菜魚(yú)BoiledFishwithPickledCabbageandChili泡椒鳳爪火鍋Hotpot麻辣燙tinglingspicyhotpotIloveChuancai!謝謝觀賞！
