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1、舌尖上的四川ThetongueoftheSichuanIntroductionofcuisinesCharacteristicfeaturesFoodsampleappreciationIntroductionofcuisinesSichuanCuisineisastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Befamousforspicyandpungency,SichuanCuisineisoneofthe
2、mostimportantcuisineinchinese.OriginatedintheQinDynasty,tillnow,itisinternationallyfamousandwidelyacceptedthroughouttheworld.CharacteristicfeaturesSichuancookinghasboldflavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipe
3、ppers（红辣椒）,aswellastheuniqueflavoroftheSichuanpepper.Peanuts,sesamepaste,andginger（姜）arealsoprominentingredientsinSichuancooking.麻婆豆腐MapotofuItisacombinationoftofu(beancurd)setinaspicychili-andbean-basedsauce,typicallyathin,oily,andbrightredsuspension,and
4、oftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervegetables,orwoodearfungus.宫保鸡丁KungPaochickenAspicystir-frydishmadewithchicken,peanuts,vegetables,andchilipeppers.Theclas
5、sicdishinSichuancuisineoriginatedintheSichuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvariationsthataretypicallylessspicythantheSichuanserving.KungPaochickenisalsoastapleofwesternize
6、dChinesecuisine.Foodsampleappreciation夫妻肺片Porklungssichuanstyleservedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSichuanpep
7、percorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.川北凉粉Sichuannorthbeanjelly灯影牛肉Ofthebeef干锅鸡杂Hotpotchickengiblets红油老麻抄手Oldredoilflaxreadinghands回锅肉Sichuanstylestewpork辣子翅丁Hotpepperwingding
8、麻辣烫malatang蚂蚁上树Antsonthetree泡椒鸡爪Pickledchickenfeet泡椒牛肉粒Pickledpepperswithbeef鱼香肉丝Braisedpork冒菜Chengduspecialcooking张飞牛肉Zhangfeibeef四川担担面SichuanDanDannoodles重庆口水鸡Chongqingmouth-watering自贡小煎鸭胗ZigongsmallFriedduckgizza
