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1、sichuancuisinesINTRODUCTIONAsthesayinggose"foodinchina,tasteinSichuan".Sichuanfoodisfamousforitsmanyflavors,andalmosteverydishhasitsownuniquetaste.Sichuancuisine（川菜）,isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldfla
2、vours（味道）,particularlythepungency（辛辣）andspiciness（香味）resultingfromliberaluseofgarlic（大蒜）andchilipeppers（辣椒）,aswellastheuniqueflavoroftheSichuanpepper.TherearemanylocalvariationswithinSichuanprovinceandtheChongqingmunicipality,whichwaspartofSichuanuntil
3、1997.Foursub-stylesincludeChongqing,Chengdu,andZigongstyle.HISTORYTheSichuanCuisinecoulddatebacktothetimebeforetheWarring-Stateperiod.Atthattime，theSichuanBasin（盆地）anditssurroundingareaswererichinwildanimals，fruits，vegetablesandfishes，andthesaltandpepp
4、er.ThetablewareandcookwareunearthedinSichuanrevealedthattheinitialformofSichuanCuisinewasestablishedabout3，000yearsago.Buttherewasnotermof“SichuanCuisine”atthattimeanditdidnothappenuntiltheendofWesternHanDynasty，whenalotofimmigrantsmovedfromthecentralp
5、lainofChinatoSichuan.Theyprospered（使繁榮）theeconomyinthisareaalongwiththefoodculture.TheimmigrantsbroughtthelivestockandnewcookingmethodstoSichuan，whichwerecombinedwithlocalcookingstyleandimprovedthroughoutthepast2，000years.representativedishesSichuanCui
6、sinewasdividedintothreemainsubsections：theupriversection（上河幫），thesmallriversection（小河幫）andthedownriversection（下河幫）.TheupriversectionTheupriversectionismainlyseeninChengduandLesahn.Thedishestastecomparativelymilderthantheothertwosections，say，theyarenott
7、hatspicy.Mostofthehigh-classdishesofSichuanCuisinethatusedtoserveroyalsandnoblescamefromthissection.Presently，thestandardsofmakingrealSichuan-styledishesarebasedonthissection.Apartfromthehigh-classdishes，therefreshments，whichareconsideredanimportantpar
8、toftheSichuanCuisine，arealsoapartoftheupriversection，includingthepickles，beanjelly，Tofupadding，ricecrust，snacksandsausages.Twicecookedspicyporkslices（回鍋肉）TwicecookedspicyporkslicesisoneofthefamousdishesinSichuanprovince.Itissaidthatthis
