四川火鍋的英文簡介

1、Sichuan FoodSichuan Food鐘歡鐘歡2014440220144402編輯副標(biāo)題Introduction: Although its most famous for its electrifying use of chilies and lip-tingling Sichuan peppercorns四川花椒, the heart of the local style of cooking lies in the artful mixing of flavors. Sichuanese cooks excel at combining hot, numbing, sweet,

2、 sour, savory and nutty seasonings 麻辣酸甜鮮香和各種奇異的調(diào)料to create an astonishing variety of flavors. Some of these are dazzlingly hot特辣, like the numbing-and-hot麻辣味 mix of Sichuan pepper花椒 and dried chilies干辣椒. Other dishes are mildly spicy微辣, like those featuring a fish-fragrant sauce 魚香醬based on pickled

3、chilies腌辣椒, and those with a sweet-and-sour lychee-flavored sauce荔枝醬 are not hot at all. 1、涼拌雞Cold chicken in a spicy sauceSichuanese cold chicken dishes, made with poached chicken白切雞 bathed in a spicy sauce辣椒醬, are simple yet sensational. Theres no single recipe, but the chicken is often chopped on

4、 the bone 雞去骨and a typical sauce might include vinegar醋, sugar, soy sauce醬油, chili oil, sesame oil 芝麻油and a sprinkling of ground Sichuan pepper花椒粉. Roasted peanuts烤花生米 or sesame seeds芝麻粒 and sliced scallions 蔥絲may be added as a final flourish.2、麻婆豆腐Pock-marked old womans tofuIf you ever thought tofu

5、 was boring, this dish will make you think again. Its a mind-blowingly delicious concoction of tender tofu嫩豆腐, minced beef or pork肉末（牛肉或豬肉）, Sichuan chili bean sauce 豆瓣醬and ground Sichuan pepper花椒粉 that will warm your heart沁人心脾 and make your lips tingle. Its named after its inventor, a Qing Dynasty

6、woman restaurateur with a pock-marked 麻子face.3、回鍋肉Twice-cooked porkNo dish is more beloved by the Sichuanese than this homely stir-fry of sizzling pork (complete with its fragrant fat) with chili bean sauce豆瓣醬, fermented black beans 豆豉and green garlic青蒜 leaves. The meat is first boiled水煮, then slice

7、d 切片and fried油炒, which is why its called twice-cooked pork, or literally, back-in-the-pot pork.With nothing more than plain white rice and perhaps a gentle broth, it makes an entirely satisfying meal.4、魚香茄子Fish-fragrant eggplant Classic fish-fragrant sauces are made with bright red pickled chilies腌紅

8、辣椒, ginger姜, garlic 蒜and scallion蔥, with base notes of sweet and sour - these are the seasonings of traditional fish cookery, which is the usual explanation for the curious name.酸甜口味 This combination of flavors can be used with meat, fish or poultry, but one of the most delicious variations is the e

9、veryday fish-fragrant eggplant.家常魚香茄子5、水煮魚Water-boiled fish with sizzling chili oilWhen the craze for Sichuanese food took China by storm in the late 1990s, this dish took center stage. Its a dramatic centerpiece of poached fish in a great sea of sizzling oil滾油, thick with dried chilies 干辣椒and Sichu

10、an pepper花椒. The pieces of fish should be picked out of the fragrant oil with chopsticks: the oil itself is not meant to be eaten. Its one of a whole family of local dishes that are finished with smoking-hot oil 滾油and aromatic spices香料.6、麻辣火鍋Numbing-and-hot hotpotSichuan hotpot is a whole dinner rit

11、ual: you sit around a seething cauldron of chilies 沸騰的、煮著辣湯的and cook your own food in the broth大鍋. Originally a specialty of Chongqing, its said to have been invented by laborers on the banks of the Yangtze River. Locally preferred hotpot ingredients include beef tripe 牛肚and other offal動物內(nèi)臟, but you may choose