英文川菜介绍

1、INTRODUCTIONv As the saying gosefood in china ,taste in Sichuan.Sichuan food is famous for its many flavors, and almost every dish has its own unique taste. Sichuan cuisine（川菜）, is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours（味道）, particula

2、rly the pungency （辛辣）and spiciness （香味）resulting from liberal use of garlic（大蒜） and chili peppers（辣椒）, as well as the unique flavor of the Sichuan pepper. There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles inc

3、lude Chongqing, Chengdu, and Zigong style.HISTORYv The Sichuan Cuisine could date back to the time before the Warring-State period. At that time， the Sichuan Basin（盆地） and its surrounding areas were rich in wild animals， fruits， vegetables and fishes， and the salt and pepper. The tableware and cookw

4、are unearthed in Sichuan revealed that the initial form of Sichuan Cuisine was established about 3，000 years ago.v But there was no term of “Sichuan Cuisine” at that time and it did not happen until the end of Western Han Dynasty， when a lot of immigrants moved from the central plain of China to Sic

5、huan. They prospered（使繁荣） the economy in this area along with the food culture. The immigrants brought the livestock and new cooking methods to Sichuan， which were combined with local cooking style and improved throughout the past 2，000 years.representative dishesvSichuan Cuisine was divided into th

6、ree main subsections： the upriver section（上河帮）， the small river section （小河帮）and the downriver section（下河帮）. The upriver sectionv The upriver section is mainly seen in Chengdu and Lesahn. The dishes taste comparatively milder than the other two sections， say， they are not that spicy. Most of the hig

7、h-class dishes of Sichuan Cuisine that used to serve royals and nobles came from this section. Presently， the standards of making real Sichuan-style dishes are based on this section. v Apart from the high-class dishes， the refreshments， which are considered an important part of the Sichuan Cuisine，

8、are also a part of the upriver section， including the pickles， bean jelly， Tofu padding， rice crust， snacks and sausages.Twice cooked spicy pork slices （回锅肉）v Twice cooked spicy pork slices is one of the famous dishes in Sichuan province. It is said that this dish was cooked by Sichuan people to imp

9、rove their quality of life on the first day and fifteenth day of the lunar-calendar month. At that time, people always boiled pork before stir-fry them. In the late Qing Dynasty, a Hanlin Academician (翰林学士) with a family name Ling returned home because of his disappointment in official career. He th

10、en studied cooking. Instead of boiling before frying, he removed the special smell of the pork first, and then steam in a sealing container with stir-frying the pork afterwards. Because of the steaming, much soluble protein （可溶性蛋白）still remains. Pork slices have strong taste with bright luster. Ther

11、efore, the local dish became popular around the neighbour area and even the whole country.蚂蚁上树夫妻肺片冷吃兔口水鸡 The small river sectionv The small river section comes from and centers on Zigong. It is known for its weird（奇异的） combination of materials and high-class level. Apart from owning the base feature

12、s of Sichuan Cuisine， which are “one hundred flavors for one hundred dishes that are cooked in one hundred methods”， the small river section also v boasts the “intense， spicy and and exciting” flavors. The small river section gave birth to the method of “poaching in chili oil（红油）”，which is an import

13、ant cooking method in the Sichuan Cuisine. The beef and fish poached in chili oil are known to the world for their delicacy and deliciousness， as well as its function to fight against the cold.The downriver section v The downriver section centers on Chongqing and surrounding areas. Compared with the

14、 other two sections， the dishes of downriver sections are less delicate and carefully prepared， but they are known for the bold use of materials and the fast upgrade of menus.In addition， the famous Chongqing spicy and pungent hotpot is also a part of the downriver section.Hot potv Hotpot is the mos

15、t famous and favorite dish in Chongqing. Chongqing local people consider the hotpot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender. Nowadays, as a matter of fact, Chongqing hotpot is famous and popular all over the country. Chongqing hotpot was first eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan Provinc