川菜英文介绍.ppt

川菜 Szechwancuisine? 第一页，编辑于星期三：六点 四十五分。 第二页，编辑于星期三：六点 四十五分。 Sichuan cuisine, or Szechwan cuisine (四川菜， 川菜) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavor , particularly the pungency（辛辣） and spiciness resulting from liberal use of garlic and chili peppers（红辣椒）, as well as the unique flavor of the Sichuan pepper. Peanuts, sesame paste, and ginger （姜）are also prominent ingredients in Szechuan cooking.[1] Although the official pinyin romanisation now is Sichuan, the cuisine is still often spelled Szechuan or Szechwan in North America. 第三页，编辑于星期三：六点 四十五分。 麻婆豆腐Mapo tofu It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. 第四页，编辑于星期三：六点 四十五分。 第五页，编辑于星期三：六点 四十五分。 宫保鸡丁Kung Pao chicken A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of central-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine. 第六页，编辑于星期三：六点 四十五分。 第七页，编辑于星期三：六点 四十五分。 夫妻肺片Fuqi feipian ?served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Szechuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used. 第八页，编辑于星期三：六点 四十五分。 东坡肘子 DongPo stewed pork joint 第九页，编辑于星期三：六点 四十五分。 鱼香肉丝 Fish-Flavored Shredded Pork 第十页，编辑于星期三：六点