資源描述：
《中國八大菜系之川菜ppt培訓(xùn)課件》由會員上傳分享，免費(fèi)在線閱讀，更多相關(guān)內(nèi)容在教育資源-天天文庫。
1、中國八大菜系之川菜SichuancuisineOriginSichuancuisinehasalonghistory.ItoriginatesinancientBaandShu(巴蜀),whichisformedunderthecurturalbackgroundsofBaShukingdoms.Itdevelopesforthousandsofyears.AfterthelateQingdynasty,itgraduallyformsasacuisinesystemwithrichlocalflavor.Poems,articlesand
2、historybooksofvariousdynastieshavemanyrecordsforSichuancuisine.FeaturesItischaracterizedbyitsspicyandpungentflavor.Sichuancuisine,fulloftastes,emphasizesontheuseofchili(紅辣椒)；Pepperandpricklyash(花椒)arealsofollowedwith,givingitadistinctivelyspicytaste,called“ma”(麻)inChinese.
3、Itoftenleavesaslightnumbsensationinthemouth.Besides,garlic,gingerandfermentedsoybean(豆鼓)arealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenastheingredients.CookingTechniquesThereareabout30commonrecipes,includingsomenationalcommononesandSichuanlocaltechn
4、iques.Frying,fryingwithoutoil,pickling(腌制),braising,grilling,steaming,boilingandstewingarebasiccookingtechniques.RepresentativesofSichuancuisineMapoBeancurd(麻婆豆腐)KungPaoChicken(宮保雞丁)Shreddedporkwithgarlicsauce(魚香肉絲)Doublecookedporkslices(回鍋肉)Porklungsinchilisauce(夫妻肺片)Mapo
5、Beancurd(麻婆豆腐)KungPaoChicken(宮保雞丁)Shreddedporkwithgarlicsauce(魚香肉絲)Doublecookedporkslices(回鍋肉)Porklungsinchilisauce(夫妻肺片)ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.沒有品嘗過四川菜的人不算來過中國。So…O(∩_∩)O~That’allThankyou~
