资源描述：
《川菜的二十四种味型（the twenty-four flavors of sichuan cuisine）》由会员上传分享，免费在线阅读，更多相关内容在教育资源-天天文库。
1、川菜的二十四种味型（Thetwenty-fourflavorsofSichuancuisine）Sichuan"onedishahundreddishesofSichuanflavor,richandcolorfulliesinavarietyofflavortypediversityon.Flavortypeisakindofflavorwhichismadeupofseveralspicesandhasitsownessentialcharacteristics.SichuanpeoplecombinetheS
2、ichuancuisinewithvariedstyles,blendingwiththe"hundredflavors",thusproducinganendlessstreamof"thousandfragrant"flavors.Thereare24basickinds,whicharethe24flavorsofSichuancuisine.Sichuanhas24kindsofflavor,isthemostabundantineightcuisineflavortypeofcuisine,Sichuan
3、commonlyusedthese24kindsofflavors,eachotheraredifferent,unique,reflecttheessenceofseasonchange,andformedauniquestyleofSichuancuisine.ThevarietyofSichuancuisinemakesithighlyadaptable,flexibleandadaptabletodifferentregionsandchangesaccordingly.1.spicyflavortypeT
4、hecombinationofchiliandSichuancuisinehasformedauniqueflavorofspicy,thick,saltyandsweettaste.Takethefishweofteneatboiledfish,Sichuanpeoplegoodfish,theworldknows,Sichuancuisinewithspicycharacteristics,naturalSichuanpeoplecookingfish,morespicyout."SlicedFishinHot
5、ChiliOil"nospicyliterally,butitisthetypicaldishesofSichuanspicyfishtoeat,astheessenceofSichuanspicyflavor.SpicyflavorofthedishesinSichuaninthelineupofthemostpowerful,fromthetraditionalSichuanintheSlicedBeefinHotChiliOil,MapoTofu,tothenewSichuaninSlicedFishinHo
6、tChiliOil,spicysnail,spicycrawfish,nonotspicyflavortype.Pepperytastedishesmainlybychili,pepper,salt,MSG,cookingwineandothermodulation,useofpepperandpepperforfoodfromcookedspicyflavortypegoodcookdishes,donotneedhempwood,spicybutnotdry,spicytaste,spicyfreshshow.
7、Dohavespicytaste.Hemp,hot,salty,fresh,hot,both.2.,hotandsourflavortypeHotandsourflavorisoneofthemainflavorafterthepepperytasteofSichuancuisine,hotandsourflavordishesisnotpepperplayaleadingrole,buttofindabalancebetweenthespicypepper,spicyginger,vinegar,monosodi
8、umglutamate,pepperandspicyseasoningtoreconcilethesesolutions,whichformsamicroalkydspicy,saltyflavorandstronguniqueflavor.Modulationofhotandsourflavordishes,wemustgraspthesaltbased,
