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1、sichuancuisinesINTRODUCTIONAsthesayinggose"foodinchina,tasteinSichuan".Sichuanfoodisfamousforitsmanyflavors,andalmosteverydishhasitsownuniquetaste.Sichuancuisine（川菜）,isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldflavours（味道）,particularlythepungency（辛辣）andspic
2、iness（香味）resultingfromliberaluseofgarlic（大蒜）andchilipeppers（辣椒）,aswellastheuniqueflavoroftheSichuanpepper.TherearemanylocalvariationswithinSichuanprovinceandtheChongqingmunicipality,whichwaspartofSichuanuntil1997.Foursub-stylesincludeChongqing,Chengdu,andZigongstyle.HISTORYTheSichuanCuisinecould
3、datebacktothetimebeforetheWarring-Stateperiod.Atthattime，theSichuanBasin（盆地）anditssurroundingareaswererichinwildanimals，fruits，vegetablesandfishes，andthesaltandpepper.ThetablewareandcookwareunearthedinSichuanrevealedthattheinitialformofSichuanCuisinewasestablishedabout3，000yearsago.Buttherewasno
4、termof“SichuanCuisine”atthattimeanditdidnothappenuntiltheendofWesternHanDynasty，whenalotofimmigrantsmovedfromthecentralplainofChinatoSichuan.Theyprospered（使繁榮）theeconomyinthisareaalongwiththefoodculture.TheimmigrantsbroughtthelivestockandnewcookingmethodstoSichuan，whichwerecombinedwithlocalcooki
5、ngstyleandimprovedthroughoutthepast2，000years.representativedishesSichuanCuisinewasdividedintothreemainsubsections：theupriversection（上河幫），thesmallriversection（小河幫）andthedownriversection（下河幫）.TheupriversectionTheupriversectionismainlyseeninChengduandLesahn.Thedishestastecomparativelymilderthanthe
6、othertwosections，say，theyarenotthatspicy.Mostofthehigh-classdishesofSichuanCuisinethatusedtoserveroyalsandnoblescamefromthissection.Presently，thestandardsofmakingrealSichuan-styledishesarebasedonthissection.Apartfromthehigh-classdishes，therefreshments，whichareconsideredanimportantpartoftheSichua
7、nCuisine，arealsoapartoftheupriversection，includingthepickles，beanjelly，Tofupadding，ricecrust，snacksandsausages.Twicecookedspicyporkslices（回鍋肉）TwicecookedspicyporkslicesisoneofthefamousdishesinSichuanprovince.Itissaidthatthis
