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川菜

Szechwancuisine

1a川菜1a2a2aSichuancuisine,orSzechwancuisine(四川菜，

川菜)isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldflavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipeppers（红辣椒）,aswellastheuniqueflavoroftheSichuanpepper.Peanuts,sesamepaste,andginger（姜）arealsoprominentingredientsinSzechuancooking.[1]AlthoughtheofficialpinyinromanisationnowisSichuan,thecuisineisstilloftenspelledSzechuanorSzechwaninNorthAmerica.3aSichuancuisine,orSzec麻婆豆腐

Mapotofu

Itisacombinationoftofu(beancurd)setinaspicychili-andbean-basedsauce,typicallyathin,oily,andbrightredsuspension,andoftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervegetables,orwoodearfungus.4a麻婆豆腐

Mapotofu

Itisacombin5a5a

宫保鸡丁

KungPaochickenAspicystir-frydishmadewithchicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSzechuancuisineoriginatedintheSichuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvariationsthataretypicallylessspicythantheSichuanserving.KungPaochickenisalsoastapleofwesternizedChinesecuisine.6a宫保鸡丁

KungPaochickenA7a7a夫妻肺片

Fuqifeipian

servedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSzechuanpeppercorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.8a夫妻肺片

Fuqifeipian

servedcold

东坡肘子DongPostewedporkjoint9a东坡肘子9a鱼香肉丝Fish-FlavoredShreddedPork10a鱼香肉丝10a灯影牛肉translucentbeefslices11a灯影牛肉11a

水煮鱼FishFiletsinHotChiliOil12a水煮鱼12a

回锅肉doublecookedporkslices13a回锅肉13a口水鸡Koushuichicken14a口水鸡14a蚂蚁上树vermicelliwithspicymincedpork15a蚂蚁上树15a辣子鸡丁Dicedchickenwithpepper

16a辣子鸡丁16a酸菜鱼BoiledFishwithPickledCabbageandChili17a酸菜鱼17a泡椒凤爪18a泡椒凤爪18a火锅Hotpot19a火锅19a20a20a21a21a

麻辣烫tinglingspicyhotpot22a22a23a23a24a24aIloveChuancai!25aIloveChuancai!25a谢谢观赏！26a谢谢观赏！26a

川菜

Szechwancuisine

27a川菜1a28a2aSichuancuisine,orSzechwancuisine(四川菜，

川菜)isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldflavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipeppers（红辣椒）,aswellastheuniqueflavoroftheSichuanpepper.Peanuts,sesamepaste,andginger（姜）arealsoprominentingredientsinSzechuancooking.[1]AlthoughtheofficialpinyinromanisationnowisSichuan,thecuisineisstilloftenspelledSzechuanorSzechwaninNorthAmerica.29aSichuancuisine,orSzec麻婆豆腐

Mapotofu

Itisacombinationoftofu(beancurd)setinaspicychili-andbean-basedsauce,typicallyathin,oily,andbrightredsuspension,andoftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervegetables,orwoodearfungus.30a麻婆豆腐

Mapotofu

Itisacombin31a5a

宫保鸡丁

KungPaochickenAspicystir-frydishmadewithchicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSzechuancuisineoriginatedintheSichuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvariationsthataretypicallylessspicythantheSichuanserving.KungPaochickenisalsoastapleofwesternizedChinesecuisine.32a宫保鸡丁

KungPaochickenA33a7a夫妻肺片

Fuqifeipian

servedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSzechuanpeppercorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.34a夫妻肺片

Fuqifeipian

servedcold

东坡肘子DongPostewedporkjoint35a东坡肘子9a鱼香肉丝Fish-FlavoredShreddedPork36a鱼香肉丝10a灯影牛肉translucentbeefslices37a灯影牛肉11a

水煮鱼FishFiletsinHotChiliOil38a水煮鱼12a

回锅肉doublecookedporkslices39a回锅肉13a口水鸡Koushuichicken40a口水鸡14a蚂蚁上树vermicelliwithspicymincedpork41a蚂蚁上树15a辣子鸡丁Dicedchickenwithpepper

42a辣子鸡丁16a

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