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1、川菜SzechwancuisineSichuancuisine,orSzechwancuisine(四川菜，川菜)isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldflavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipeppers（红辣椒）,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.宫保鸡丁KungPaochickenAspicystir-frydishmadewithc
4、hicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSzechuancuisineoriginatedintheSichuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvariationsthataretypicallylessspicythantheSichuanserving.Ku
5、ngPaochickenisalsoastapleofwesternizedChinesecuisine.夫妻肺片Fuqifeipianservedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSzechuanpeppercorn
6、s.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.东坡肘子DongPostewedporkjoint鱼香肉丝Fish-FlavoredShreddedPork灯影牛肉translucentbeefslices水煮鱼FishFiletsinHotChiliOil回锅肉doublecookedporkslices口水鸡Koushuichicken蚂蚁上树vermic
7、elliwithspicymincedpork辣子鸡丁Dicedchickenwithpepper酸菜鱼BoiledFishwithPickledCabbageandChili泡椒凤爪火锅Hotpot麻辣烫tinglingspicyhotpotIloveChuancai!谢谢观赏！
