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1、SichuanFood钟欢20144402编辑副标题Introduction:Althoughit'smostfamousforitselectrifyinguseofchiliesandlip-tinglingSichuanpeppercorns四川花椒,theheartofthelocalstyleofcookingliesintheartfulmixingofflavors.Sichuanesecooksexcelatcombininghot,numbing,sweet,sour,savoryandnuttyseasonings麻辣酸甜鲜香和各种奇异的调料tocreateanaston
2、ishingvarietyofflavors.Someofthesearedazzlinglyhot特辣,likethenumbing-and-hot麻辣味mixofSichuanpepper花椒anddriedchilies干辣椒.Otherdishesaremildlyspicy微辣,likethosefeaturingafish-fragrantsauce鱼香酱basedonpickledchilies腌辣椒,andthosewithasweet-and-sourlychee-flavoredsauce荔枝酱arenothotatall.1、凉拌鸡Coldchickeninaspicy
3、sauceSichuanesecoldchickendishes,madewithpoachedchicken白切鸡bathedinaspicysauce辣椒酱,aresimpleyetsensational.There'snosinglerecipe,butthechickenisoftenchoppedonthebone鸡去骨andatypicalsaucemightincludevinegar醋,sugar,soysauce酱油,chilioil,sesameoil芝麻油andasprinklingofgroundSichuanpepper花椒粉.Roastedpeanuts烤花生米o
4、rsesameseeds芝麻粒andslicedscallions葱丝maybeaddedasafinalflourish.2、麻婆豆腐Pock-markedoldwoman'stofuIfyoueverthoughttofuwasboring,thisdishwillmakeyouthinkagain.It'samind-blowinglydeliciousconcoctionoftendertofu嫩豆腐,mincedbeeforpork肉末（牛肉或猪肉）,Sichuanchilibeansauce豆瓣酱andgroundSichuanpepper花椒粉thatwillwarmyourh
5、eart沁人心脾andmakeyourlipstingle.It'snamedafteritsinventor,aQingDynastywomanrestaurateurwithapock-marked麻子face.3、回锅肉Twice-cookedporkNodishismorebelovedbytheSichuanesethanthishomelystir-fryofsizzlingpork(completewithitsfragrantfat)withchilibeansauce豆瓣酱,fermentedblackbeans豆豉andgreengarlic青蒜leaves.Themea
6、tisfirstboiled水煮,thensliced切片andfried油炒,whichiswhyit'scalled"twice-cookedpork,"orliterally,"back-in-the-pot"pork.Withnothingmorethanplainwhitericeandperhapsagentlebroth,itmakesanentirelysatisfyingmeal.4、鱼香茄子Fish-fragranteggplantClassic"fish-fragrant"saucesaremadewithbrightredpickledchilies腌红辣椒,ging
7、er姜,garlic蒜andscallion葱,withbasenotesofsweetandsour--thesearetheseasoningsoftraditionalfishcookery,whichistheusualexplanationforthecuriousname.酸甜口味Thiscombinationofflavorscanbeusedwithmeat,fishorpoultry,but
