川菜英文介绍复习课程.pptx

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1、川菜Szechwancuisine麻婆豆腐MapotofuItisacombinationoftofu(beancurd)setinaspicychili-andbean-basedsauce,typicallyathin,oily,andbrightredsuspension,andoftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervege

2、tables,orwoodearfungus.宫保鸡丁KungPaochickenAspicystir-frydishmadewithchicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSzechuancuisineoriginatedintheSichuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvari

3、ationsthataretypicallylessspicythantheSichuanserving.KungPaochickenisalsoastapleofwesternizedChinesecuisine.夫妻肺片Fuqifeipianservedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamounto

4、fvariousspices,includingSzechuanpeppercorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.东坡肘子DongPostewedporkjoint鱼香肉丝Fish-FlavoredShreddedPork灯影牛肉translucentbeefslices水煮鱼FishFiletsinHotChiliOil回锅肉doublecookedporkslic

5、es口水鸡Koushuichicken蚂蚁上树vermicelliwithspicymincedpork辣子鸡丁Dicedchickenwithpepper酸菜鱼BoiledFishwithPickledCabbageandChili泡椒凤爪火锅Hotpot麻辣烫tinglingspicyhotpotIloveChuancai!谢谢观赏！