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1、SichuancuisineSichuanfoodasoneofoureightregionalcuisineshasalonghistory，itisbasedinChengdu,Chongqing,tworepresentativefoodplace,anditplaysanimportantroleinthehistoryofcookinginChina四川菜是我國的八大菜系之一,有著悠久的歷史，它是建立在成都、重慶、兩個代表美食的地方,在我國烹飪史上占有重要地位。CharacteristicsItdrawsthematerialsextensivelyandtakesa
2、dvantageofspicy.Withitsuniquestyleofcookingmethodsandlocalflavor,itcombinesthecharacteristicsofsoutheastandnorthwest.Absolutely,ithasanexcellentreputationbothathomeandabroad.它的菜品廣泛的利用辣椒做材料。以其獨特的烹飪方法和地方風味,它的特點,結(jié)合東南西北的風格,它在國內(nèi)外都享有盛譽。川菜取材廣泛，調(diào)味多變，菜式多樣，口味清鮮醇濃并重，以善用麻辣著稱。川菜原料多選山珍、江鮮、野蔬和畜禽。Sichuancui
3、sine，whichdealtextensively,seasoningchangeable,dishesdiversity,tastefreshandstrongand,tomakegooduseofspicy.Sichuanfoodrawmaterialmulti-selectmountaindelicacies,Seafood、wildvegetablesandlivestockandpoultry.Somefamoussichuandishesstir-friedspicycarp（紅燒鯉魚）twice-cookedporkslice（回鍋肉）mapobeancurd（
4、麻婆豆腐）chongqinghotpot（重慶火鍋）beannoodlesinspicysauce（川辣涼粉）Spicydicedchickenwithpeanuts（宮保雞丁）Boiledfish（水煮魚）spicychicken（辣子雞塊）stir-friedspicycarp(紅燒鯉魚)beannoodlesinspicysauce(川辣涼粉)Boiledfish（水煮魚）Spicydicedchickenwithpeanuts（宮保雞?。﹎apobeancurd(麻婆豆腐)twice-cookedporkslice(回鍋肉)chongqinghotpot(重慶火鍋)Sp
5、icychicken（辣子雞塊）Rawmaterials:Achicken,driedSichuanredpepper,cookingwine,MSG（味精）,soysauce（醬油）,saladoil,pepper,saltetc.Howtomakespicychicken怎么制作辣子雞塊PracticesCutthewholechickenintosmallDing.把整只雞剪成小叮。Sprinkledchickenwithsoysauce,saltandMSG.Mixthemaspossibleasyoucanandaddwinetosoakabout30minutes.
6、把雞和醬油、鹽和味精拌一起。讓它們能夠和盡可能地加入酒浸泡約30分鐘Heatthesaladoil,adddicedchickenuntilcooked.把色拉油加熱,加入雞丁炒至熟。Thenputintotheredpepper,pepper,stirfrywithemergencyfire.然后放入紅辣椒、胡椒粉、炒菜時要急火。Frytospiciness,dryfryagainfor2-3minutes，andthancanbeoutofthepotdish。炒出香辣味，再干炒2-3分鐘，即可出鍋上碟啦。Thanksviewing!。。。。。。制作人：謝雪燕楊涵
