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1、川菜SzechwancuisineSichuancuisine,orSzechwancuisine(四川菜，川菜)isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldflavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipeppers（紅辣椒）,aswellastheuniqueflavoroftheSichuanpepper.Peanuts,sesa
2、mepaste,andginger（姜）arealsoprominentingredientsinSzechuancooking.[1]AlthoughtheofficialpinyinromanisationnowisSichuan,thecuisineisstilloftenspelledSzechuanorSzechwaninNorthAmerica.麻婆豆腐MapotofuItisacombinationoftofu(beancurd)setinaspicychili-andbean-basedsauce,typicallyathin,oily,andbrightred
3、suspension,andoftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervegetables,orwoodearfungus.宮保雞丁KungPaochickenAspicystir-frydishmadewithchicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSzechuancuisin
4、eoriginatedintheSichuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvariationsthataretypicallylessspicythantheSichuanserving.KungPaochickenisalsoastapleofwesternizedChinesecuisine.夫妻肺片F(xiàn)uqifeipianservedcoldoratroomtemperatur
5、e,whichismadeofthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSzechuanpeppercorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.東坡肘子DongP
6、ostewedporkjoint魚香肉絲Fish-FlavoredShreddedPork燈影牛肉translucentbeefslices水煮魚FishFiletsinHotChiliOil回鍋肉doublecookedporkslices口水雞Koushuichicken螞蟻上樹vermicelliwithspicymincedpork辣子雞丁Dicedchickenwithpepper酸菜魚BoiledFishwithPickledCabbageandChili泡椒鳳爪火鍋Hotpot麻辣燙tinglingspicyhotpotIloveChuancai!謝謝觀賞！
