英语介绍川菜课件.pptxVIP

Sichuan Cuisine小组成员：XXXFirstLetUsLookPicturesAreYouHungry!NxetWeWillUse 1 Second 2 Second 3 Second 4 Second5 Second10 Second100 Second200 Second300 SecondIntroduceSichuan cuisineDevelopment HistoryAnd Three Major FactionsINTRODUCTION 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）, particularly 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 include Chongqing, Chengdu, and Zigong style.HISTORY 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 cookware unearthed in Sichuan revealed that the initial form of Sichuan Cuisine was established about 3，000 years ago.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 Sichuan. They prospered 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.Three Major FactionsSichuan Cuisine was divided into three main subsections： the upriver section（上河帮）， the small river section （小河帮）and the downriver section（下河帮）. 1.The upriver section(上河帮) 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