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1、川菜川菜Szechwan cuisineSichuancuisine,orSzechwancuisine(四川菜，川菜)isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldflavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipeppers（红辣椒）,aswellastheuniqueflavoroftheSichuanpepper.Peanuts,sesamepas
2、te,andginger（姜）arealsoprominentingredientsinSzechuancooking.1AlthoughtheofficialpinyinromanisationnowisSichuan,thecuisineisstilloftenspelledSzechuanorSzechwaninNorthAmerica.麻婆豆腐MapotofuItisacombinationoftofu(beancurd)setinaspicychili-andbean-basedsauce,typicallyathin,oily,andbrightredsuspension,ando
3、ftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervegetables,orwoodearfungus.宫保鸡丁KungPaochickenAspicystir-frydishmadewithchicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSzechuancuisineoriginatedintheSichuan
4、Provinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvariationsthataretypicallylessspicythantheSichuanserving.KungPaochickenisalsoastapleofwesternizedChinesecuisine.夫妻肺片夫妻肺片Fuqi feipianFuqi feipianservedcoldoratroomtemperature,whichismadeo
5、fthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSzechuanpeppercorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.东坡肘子东坡肘子DongPostewedporkjoint鱼香
6、肉丝鱼香肉丝Fish-FlavoredShreddedPork灯影牛肉灯影牛肉translucentbeefslices水煮鱼水煮鱼FishFiletsinHotChiliOil回锅肉回锅肉doublecookedporkslices 口水鸡口水鸡Koushuichicken蚂蚁上树蚂蚁上树vermicelliwithspicymincedpork辣子鸡丁辣子鸡丁Dicedchickenwithpepper 酸菜鱼酸菜鱼BoiledFishwithPickledBoiledFishwithPickledCabbageandChiliCabbageandChili泡椒凤爪泡椒凤爪 火锅火锅HotpotHotpot 麻辣烫麻辣烫tinglingspicyhotpotI love Chuancai !谢谢观赏！谢谢观赏！
