英文川菜介绍.ppt

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1、sichuancuisinesINTRODUCTIONAsthesayinggose"foodinchina,tasteinSichuan".Sichuanfoodisfamousforitsmanyflavors,andalmosteverydishhasitsownuniquetaste.Sichuancuisine（川菜）,isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldflavours（味道）,particularlythepungency（辛辣）andspic

2、iness（香味）resultingfromliberaluseofgarlic（大蒜）andchilipeppers（辣椒）,aswellastheuniqueflavoroftheSichuanpepper.TherearemanylocalvariationswithinSichuanprovinceandtheChongqingmunicipality,whichwaspartofSichuanuntil1997.Foursub-stylesincludeChongqing,Chengdu,andZigongstyle.HISTORYTheSichuanCuisinecould

3、datebacktothetimebeforetheWarring-Stateperiod.Atthattime，theSichuanBasin（盆地）anditssurroundingareaswererichinwildanimals，fruits，vegetablesandfishes，andthesaltandpepper.ThetablewareandcookwareunearthedinSichuanrevealedthattheinitialformofSichuanCuisinewasestablishedabout3，000yearsago.Buttherewasno

4、termof“SichuanCuisine”atthattimeanditdidnothappenuntiltheendofWesternHanDynasty，whenalotofimmigrantsmovedfromthecentralplainofChinatoSichuan.Theyprospered（使繁荣）theeconomyinthisareaalongwiththefoodculture.TheimmigrantsbroughtthelivestockandnewcookingmethodstoSichuan，whichwerecombinedwithlocalcooki

5、ngstyleandimprovedthroughoutthepast2，000years.representativedishesSichuanCuisinewasdividedintothreemainsubsections：theupriversection（上河帮），thesmallriversection（小河帮）andthedownriversection（下河帮）.TheupriversectionTheupriversectionismainlyseeninChengduandLesahn.Thedishestastecomparativelymilderthanthe

6、othertwosections，say，theyarenotthatspicy.Mostofthehigh-classdishesofSichuanCuisinethatusedtoserveroyalsandnoblescamefromthissection.Presently，thestandardsofmakingrealSichuan-styledishesarebasedonthissection.Apartfromthehigh-classdishes，therefreshments，whichareconsideredanimportantpartoftheSichua

7、nCuisine，arealsoapartoftheupriversection，includingthepickles，beanjelly，Tofupadding，ricecrust，snacksandsausages.Twicecookedspicyporkslices（回锅肉）TwicecookedspicyporkslicesisoneofthefamousdishesinSichuanprovince.Itissaidthatthis