資源描述：
《川菜英文介紹.ppt》由會員上傳分享，免費在線閱讀，更多相關(guān)內(nèi)容在PPT專區(qū)-天天文庫。
1、川菜SzechwancuisineSichuancuisine,orSzechwancuisine(四川菜，川菜)isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldflavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipeppers（紅辣椒）,aswellastheuniqueflavoroftheSi
2、chuanpepper.Peanuts,sesamepaste,andginger（姜）arealsoprominentingredientsinSzechuancooking.[1]AlthoughtheofficialpinyinromanisationnowisSichuan,thecuisineisstilloftenspelledSzechuanorSzechwaninNorthAmerica.麻婆豆腐MapotofuItisacombinationoftofu(beancurd)setinaspicychili-and
3、bean-basedsauce,typicallyathin,oily,andbrightredsuspension,andoftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervegetables,orwoodearfungus.宮保雞丁KungPaochickenAspicystir-frydishmadewithc
4、hicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSzechuancuisineoriginatedintheSichuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvariationsthataretypicallylessspicythantheSichuanserving.Ku
5、ngPaochickenisalsoastapleofwesternizedChinesecuisine.夫妻肺片F(xiàn)uqifeipianservedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSzechuanpeppercorn
6、s.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.東坡肘子DongPostewedporkjoint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vermic
7、elliwithspicymincedpork辣子雞丁Dicedchickenwithpepper酸菜魚BoiledFishwithPickledCabbageandChili泡椒鳳爪火鍋Hotpot麻辣燙tinglingspicyhotpotIloveChuancai!謝謝觀賞！
