川菜介绍英语作文120词（川菜介绍英语作文120词怎么写）

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My favouriate thing is to taste all kinds of delicious food every day. One of them is called Ya Xue Feng Si. The food is good not only in smell but also in colour, but the method of cooking it is very simple. Before starting the fire, you should make preparations for it.First, you clean some vegetables and the blood of duck and put them in bowls for use. Second, put some proper water in the pot. When the water is hot, put the blood in the hot water. after five minutes, put the vegetables into the water. Finally, put the food into the bowl,and put some special star anise. You will enjoy it with the whole soul and heart. 我最喜爱的事是品尝各种美食的每一天。其中一个叫鸭血粉丝。食物好不仅在嗅觉也在色彩，但烹调的方法也很简单。在开始火，你应该做一点准备。首先，你洁净蔬菜和血鸭放在碗使用。其次，把一些水在锅里。当水是热的，把血液中的热水。五分钟后，把蔬菜放到水里。最后，把食物放进碗里，放些特别的八角茴香。

Szechuan cuisine,Szechwan cuisine,or Sichuan cuisine (Chinese:四川菜) is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors,particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers,as well as the unique flavour of the Sichuan peppercorn (花椒).Peanuts,sesame paste and ginger are also prominent ingredients in Szechuan cooking.Although the region is now romanized as Sichuan,the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in United States.There are many local variations of Sichuan cuisine within Sichuan Province and the Chongqing Municipality,which was politically part of Sichuan until 1997.The four best known regional sub-styles are Chongqing style,Chengdu style,Zigong style,and Buddhist vegetarian style.UNESCO has declared the city of Chengdu to be a city of Gastronomy in 2011,mainly because of its Szechuan style of cooking.

Sichuan cuisine By the late Qin and early Han period, Chuan cuisine had basically been established. During the Tang and Song Dynasties, it went through a rapid development. Then in the Ming and Qing Dynasties, it had enjoyed a great reputation. Now, "Chuan" restaurants are spread all over the world. Authentic Chuan cuisine is represented by the dishes of Chengdu in Sichuan Province and Chongqing. It attaches importance to material choice and is particular about specifications. The side dishes distinguished by different colors have a clear distinction between primary and secondary priority, thus being bright-colored and harmonious. It is characterized by sourness, sweetness, numbness, spiciness, fragrance, heavy oil and thick flavor. Placing an emphasis on seasoning, it can't go without chilies, pepper and Chinese red pepper as well as fresh ginger. It wins universal praise for its hotness, sourness and numbness, which are rare in other local dishes. These together develop the unique flavor of Chuan cuisine ,whcih enjoys a good reputation as cuisine that is "one dish with one flavor and one hundred dishes with one hundred flavors". Its cooking methods include baking, sautéing, dry-sautéing and steaming. Chuan cuisine is good at combining flavors and often has thick gravy. Based on the five flavors of saltiness, sweetness, numbness, spiciness and sourness, all kinds of seasonings are added, which cooperate with each other and develop into twenty three compound flavors of all sorts, such as home-style, salty and fresh, like-fish flavor, litchi flavor and bizarre flavor, as well as many others.Representative dishes: Braised chicken dices with peanuts, sautéed spicy pork, boiled beef in hot sauce, Mapo dofu (spicy bean curd), fried sliced pork meat with spicy sauce and fish with bean sauce, etc.Characteristics of Hunan Cuisine are: a great vareity of ingredients, shiny and strong colors, hot and spicy tastes, smoked and pickled flavors.

Mapo doufu, one of sichuan's traditional dishes, belongs to sichuan cuisine.

（麻婆豆腐，是四川省传统名菜之一，属于川菜。）

The main raw materials for the ingredients and tofu, the main materials are tofu, ground beef, pepper and pepper and so on.

（主要原料为配料和豆腐，材料主要有豆腐、牛肉末、辣椒和花椒等。）

The numbness comes from the sichuan peppercorns, and the spiciness comes from the chilies.

（麻来自花椒，辣来自辣椒。）

This dish highlights the "hot and spicy" features of sichuan cuisine.

（这道菜突出了川菜“麻辣”的特点。）

It has a unique taste and smooth taste.

（其口味独特，口感顺滑。）

Today, mapo doufu travels far and wide.

（如今，麻婆豆腐远渡重洋。）

In the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down.

（在美国、加拿大、英国、法国、越南、新加坡、马来西亚、日本、澳大利亚等国安家落户。）

From a home - style dishes jumped onto the great hall, has become an international food.

（从一味家常小菜一跃而登上大雅之堂，成了国际名菜。）

扩展资料

麻婆豆腐历史起源：麻婆豆腐始创于清朝同治元年（1862年），在成都万福桥边，有一家原名“陈兴盛饭铺”的店面。店主陈春富（陈森富）早殁，小饭店便由老板娘经营，女老板面上微麻，人称"陈麻婆"。

当年的万福桥是一道横跨府河，常有苦力之人在此歇脚、打尖。光顾饭铺的主要是挑油的脚夫。陈氏对烹制豆腐有一套独特的烹饪技巧，烹制出的豆腐色香味俱全，不同凡响，深得人们喜爱，她创制的烧豆腐，则被称为“陈麻婆豆腐”，其饮食小店后来也以“陈麻婆豆腐店”为名。

参考资料来源：百度百科-麻婆豆腐

参考资料来源：百度百科-家常菜

Szechuan Style outstands in Chinese Cuisine for spicy and pungency, and is internationally famous and widely accepted throughout the world. I would like to introduce two of the most typical to you, Kong Po Chicken and Hot Spicy Shrimp.

Kong Po Chicken, as you may have heard a lot about, ranks top in the Szechuan Cuisine list. Spicy though, Kong Po Chicken is sweet, different from other typical dishes. Pepper, crushed peanuts mixed with chicken pops create a special taste for you. Taking a spoon with white crystalline rice, you feel hot in the mouth and sweet in the throat, which gives you feeling of comfort in the heart. Kong Pao Chicken leads you to the ultimate of food and makes you regret you've met with her so late.

Another one I recommend here is Hot Spicy Shrimp. Shrimp! Can such seafood appear on the list of an inland cuisine? Yes, it does. People here also enjoy ingredients coming far away from the sea and cook them in Szechuan Style, turning seafood into part of this excellent cuisine. Shrimp is salty and fresh. When cooked together with red and green peppers, boiled with soy sauce, like Lee Kum Kee, shrimps guide tasters to a world of boiling oil and roaring ocean.

Are you hungry now? Let's go for a Szechuan dinner!

川菜在中国菜系中以麻辣著称，享誉世界。我将介绍两位代表：宫保鸡丁和麻辣鲜虾。

宫保鸡丁可名列川菜之首。它不同于其他菜品，甜辣相伴。花椒，花生米屑，和鸡丁拌在一起，给你别样感受。和晶莹剔透的米饭一起入口，你辣在嘴里，甜在咽喉，暖在心间。宫保鸡丁带你领略食物之究极，让你相见恨晚。

另一道菜是麻辣鲜虾。虾！海产也入内地菜谱？没错。川人同样享受来自遥远海边的味道，并将其纳入川菜系谱。虾的特点是咸和鲜。当其和甜椒青椒拌炒，淋上一层生抽，如李锦记，虾领你走入翻腾辣油和喧嚣大洋的混沌世界。

饿吗？让我们一起去品尝川菜吧！

川菜分为三派：蓉派（上河帮）、渝派（下河帮）、盐帮派（小河帮）。

“三派"已有定论的基础上，规范化表述为：

上河帮川菜即以川西成都、乐山为中心地区的川菜；

小河帮川菜即以川南自贡为中心的盐帮菜，同时包括宜宾菜、泸州菜和内江菜。

下河帮川菜即以老川东地区达州菜、重庆菜、万州菜为代表的江湖菜。

三者共同组成川菜三大主流地方风味流派分支菜系，代表川菜发展最高艺术水平。

Sichuan cuisine is divided into three schools: Rong School (Shanghe Gang), Chongqing School (Xiahe Gang) and Salt Gang (Xiaohe Gang).

On the basis of the existing conclusion of the "Three Schools", the standardized expression is as follows:

Hebang Sichuan cuisine is Sichuan cuisine centered on Chengdu and Leshan in western Sichuan.

Xiaohebang Sichuan cuisine is salt-banged cuisine centered in Zigong, southern Sichuan, and includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiabang Sichuan Cuisine is the Jianghu Cuisine represented by Dazhou Cuisine, Chongqing Cuisine and Wanzhou Cuisine in East Sichuan.

Together, they constitute the three major local flavor schools of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.

划分争议

关于川菜地域的划分还有一些不同的说法，王大煜在全国政协文史资料委员会编《川菜史略》中介绍：“川菜大致上可以分为成都帮、重庆帮、大河帮、小河帮、自内帮，每个流派都有其特殊的形成背景和代表的菜品。”

四川旅游学院杜莉教授在《中国烹饪概论》一书中认为现代的四川风味菜主要由川东、川西、川南、川北四个地方风味组成。

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