四川火鍋的英文簡介

1、Sichuan Food鐘歡20144402,編輯副標(biāo)題,Introduction: Although it's 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 mixin

2、g of flavors. Sichuanese cooks excel at combining hot, numbing, sweet, 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-an

3、d-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 chilies腌辣椒, and those with a sweet-and-sour lychee-flavored sauce荔枝醬

4、are not hot at all.,1、涼拌雞Cold chicken in a spicy sauce,Sichuanese cold chicken dishes, made with poached chicken白切雞 bathed in a spicy sauce辣椒醬, are simple yet sensational. There's no single recipe, but the chicken i

5、s often chopped on 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 scal

6、lions 蔥絲may be added as a final flourish.,2、麻婆豆腐Pock-marked old woman's tofu,If you ever thought tofu was boring, this dish will make you think again. It's a mind-blowingly delicious concoction of tender tofu嫩豆腐

7、, 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. It's named after its inventor, a Qing Dynasty woman restaurateur with

8、a pock-marked 麻子face.,3、回鍋肉Twice-cooked pork,No 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 gr

9、een garlic青蒜 leaves. The meat is first boiled水煮, then sliced 切片and fried油炒, which is why it's called "twice-cooked pork," or literally, "back-in-the-pot" pork.With nothing more than plain white r

10、ice 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腌紅辣椒, ginger姜, garlic 蒜and scallion蔥, w

11、ith 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

12、one of the most delicious variations is the everyday fish-fragrant eggplant.家常魚香茄子,5、水煮魚Water-boiled fish with sizzling chili oil,When the craze for Sichuanese food took China by storm in the late 1990s, this dish took

13、center stage. It's a dramatic centerpiece of poached fish in a great sea of sizzling oil滾油, thick with dried chilies 干辣椒and Sichuan pepper花椒. The pieces of fish should be picked out of the fragrant oil with chopstic

14、ks: the oil itself is not meant to be eaten. It's 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 hotpot,Sichuan hotpot is a whole dinner r

15、itual: 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, it's said to have been invented by laborers on the banks of the Yangtze River

16、. Locally preferred hotpot ingredients include beef tripe 牛肚and other offal動物內(nèi)臟, but you may choose from a vast range of meats, vegetables and tofu. Many restaurants offer divided hotpots鴛鴦鍋, so diners can cook their fo