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1、川菜SichuanCuisineSichuanfoodhasalonghistory.Asoneofoureightregionalcuisines，Sichuancuisineoccupiesanimportantpositioninthehistory.四川菜有着悠久的历史。是我国的八大菜系之一,川菜在饮食的发展史上占有重要地位。ThebirthplaceofsichuanfoodaretheancientBaandShuStates.四川菜的发源地是古老的巴和蜀SichuancuisineisbasedinChengdu,Cho
2、ngqing,representedbytwolocaldishes川菜是建立在成都、重庆、所代表的两个地方美食Excellentenvironment,richresources,providetheadvantagestheformationanddevelopmentofSichuanfood.优良的环境、丰富的资源为四川菜形成和发展提供了优势。TheCharacteristicofSichuanfoodisveryobvious：outstandinghot,sweet（香）,oil,delicious,heavyflavor
3、,use“threepepper”——chili(辣椒),pepper（花椒）,pepper（胡椒）andfreshginger（姜）.Whilefry,boil,simmer（煨）,etc.areallusedincookingmethods.Gongbaojiding宫保鸡丁Twice-cookedpork回锅肉Mapobeancurd麻婆豆腐Boiledfish水煮鱼Fuqifeipian夫妻肺片FlavoredporkSpicyChickenHowtomakeMapobeancurd怎么制作麻婆豆腐原料：豆腐1块，肉末50克，
4、素油100克，豆瓣辣酱35克，味精3.5克，骨头汤10克，红油15克，花椒粉0.5克，湿淀粉30克，葱2根，姜10克，蒜头2瓣。制法：豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分钟左右，倒入漏勺沥水。葱、姜、蒜头洗净，切成细末。锅置旺火上烧热，加素油50克烧热，下肉末炒散至转色，加入葱姜、蒜末，炒出香气，放入豆瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤、味精，烧开后用湿淀粉勾芡，淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出锅装深汤盆上席。特点：色泽金红，麻辣味浓，鲜香可口。关键：烫豆腐丁的水
5、要开，豆腐勾好芡要淋熟油，装盘后不会出水TheRecipeRating:1.Pourenoughwarmwateroverthemushroomsinasmallbowltocoverthemcompletely.Soakuntilsoftened,about20minutes.Drain.Discardthestemandchopthecapscoarsely.2.Marinatethepork:Stirthegroundpork,soysauceandcornstarchtogetheruntilevenlydistributed
6、.3.Preparethesauce:Stirthewater,soysauceandsesameoiltogetherinasmallbowl.4.Heatawokoverhighheatuntilhot.Addtheoilandswirltocoatthesides.Addthegarlicandstir-fryuntilfragrantabout20seconds.Addthepork,hotbeanpasteandpeppercornsandstir-fryuntiltheporkiscrumbly,2to3minutes.5
7、.Pourthesauceintothewok,thenstirinthewaterchestnutsandgreenonions.Slidethetofuintothewok,andstirgentlytocoatthetofuwiththesauceandheatthrough,2-4minutes.6.Pourinthedissolvedcornstarchandcookgently,stirring,untilthesaucethickens,about1minute.Spoonthetofuandsauceontoaserv
8、ingplatterandservehot.Thanks!
