中国八大菜系之川菜.ppt

中国八大菜系之 川 菜 Sichuan cuisine Origin Sichuan cuisine has a long history. It originates in ancient Ba and Shu(巴蜀), which is formed under the curtural backgrounds of BaShu kingdoms. It developes for thousands of years. After the late Qing dynasty, it gradually forms as a cuisine system with rich local flavor. Poems, articles and history books of various dynasties have many records for Sichuan cuisine. Features It is characterized by its spicy and pungent flavor. Sichuan cuisine, full of tastes, emphasizes on the use of chili(红辣椒)； Pepper and prickly ash(花椒) are also followed with, giving it a distinctively spicy taste, called “ma”(麻) in Chinese. It often leaves a slight numb sensation in the mouth. Besides, garlic, ginger and fermented soybean(豆鼓) are also used in the cooking process. Wild vegetables and animals are usually chosen as the ingredients. Cooking Techniques There are about 30 common recipes, including some national common ones and Sichuan local techniques. Frying, frying without oil, pickling(腌制), braising, grilling, steaming, boiling and stewing are basic cooking techniques. Representatives of Sichuan cuisine Mapo Beancurd (麻婆豆腐) Kung Pao Chicken (宫保鸡丁) Shredded pork with garlic sauce (鱼香肉丝) Double cooked pork slices (回锅肉) Pork lungs in chili sauce (夫妻肺片) Mapo Beancurd(麻婆豆腐) Kung Pao Chicken (宫保鸡丁) Shredded pork with garlic sauce(鱼香肉丝) Double cooked pork slices (回锅肉) Pork lungs in chili sauce (夫妻肺片) It cannot be said that one who does not experience Sichuan food ever reaches China. 没有品尝过四川菜的人不算来过中国。 So… O(∩_∩)O~ * * * * *