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1、SichuancuisineSichuanfoodasoneofoureightregionalcuisineshasalonghistory，itisbasedinChengdu,Chongqing,tworepresentativefoodplace,anditplaysanimportantroleinthehistoryofcookinginChina四川菜是我国的八大菜系之一,有着悠久的历史，它是建立在成都、重庆、两个代表美食的地方,在我国烹饪史上占有重要地位。CharacteristicsItdrawsthematerialsextensivelyandtakesa
2、dvantageofspicy.Withitsuniquestyleofcookingmethodsandlocalflavor,itcombinesthecharacteristicsofsoutheastandnorthwest.Absolutely,ithasanexcellentreputationbothathomeandabroad.它的菜品广泛的利用辣椒做材料。以其独特的烹饪方法和地方风味,它的特点,结合东南西北的风格,它在国内外都享有盛誉。川菜取材广泛，调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣著称。川菜原料多选山珍、江鲜、野蔬和畜禽。Sichuancui
3、sine，whichdealtextensively,seasoningchangeable,dishesdiversity,tastefreshandstrongand,tomakegooduseofspicy.Sichuanfoodrawmaterialmulti-selectmountaindelicacies,Seafood、wildvegetablesandlivestockandpoultry.Somefamoussichuandishesstir-friedspicycarp（红烧鲤鱼）twice-cookedporkslice（回锅肉）mapobeancurd（
4、麻婆豆腐）chongqinghotpot（重庆火锅）beannoodlesinspicysauce（川辣凉粉）Spicydicedchickenwithpeanuts（宫保鸡丁）Boiledfish（水煮鱼）spicychicken（辣子鸡块）stir-friedspicycarp(红烧鲤鱼)beannoodlesinspicysauce(川辣凉粉)Boiledfish（水煮鱼）Spicydicedchickenwithpeanuts（宫保鸡丁）mapobeancurd(麻婆豆腐)twice-cookedporkslice(回锅肉)chongqinghotpot(重庆火锅)Sp
5、icychicken（辣子鸡块）Rawmaterials:Achicken,driedSichuanredpepper,cookingwine,MSG（味精）,soysauce（酱油）,saladoil,pepper,saltetc.Howtomakespicychicken怎么制作辣子鸡块PracticesCutthewholechickenintosmallDing.把整只鸡剪成小叮。Sprinkledchickenwithsoysauce,saltandMSG.Mixthemaspossibleasyoucanandaddwinetosoakabout30minutes.
6、把鸡和酱油、盐和味精拌一起。让它们能够和尽可能地加入酒浸泡约30分钟Heatthesaladoil,adddicedchickenuntilcooked.把色拉油加热,加入鸡丁炒至熟。Thenputintotheredpepper,pepper,stirfrywithemergencyfire.然后放入红辣椒、胡椒粉、炒菜时要急火。Frytospiciness,dryfryagainfor2-3minutes，andthancanbeoutofthepotdish。炒出香辣味，再干炒2-3分钟，即可出锅上碟啦。Thanksviewing!。。。。。。制作人：谢雪燕杨涵
