川菜英文PPT
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英文川菜的介绍
INTRODUCTION
❖ As the saying gose"food in china ,taste in Sichuan".Sichuan food is famous for its many flavors, and almost every dish has its own unique taste. Sichuan cuisine（川菜）, is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours（味道）, particularly the pungency （辛辣）and spiciness （香味） resulting from liberal use of garlic（大蒜） and chili peppers（辣椒）, as well as the unique flavor of the Sichuan pepper.
Sichuan Cuisine was established about 3，000 years ago.
❖ But there was no term of “Sichuan Cuisine” at that time and it did not happen until the end of Western Han Dynasty， when a lot of immigrants moved from the central plain of China to Sichuan. They prospered（使繁荣） the economy in this area along with the food culture. The immigrants brought the livestock and new cooking methods to Sichuan， which were combined with local cooking style and improved throughout the past 2，000 years.
❖ As the saying gose"food in china ,taste in Sichuan".Sichuan food is famous for its many flavors, and almost every dish has its own unique taste. Sichuan cuisine（川菜）, is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours（味道）, particularly the pungency （辛辣）and spiciness （香味） resulting from liberal use of garlic（大蒜） and chili peppers（辣椒）, as well as the unique flavor of the Sichuan pepper.
Sichuan Cuisine was established about 3，000 years ago.
❖ But there was no term of “Sichuan Cuisine” at that time and it did not happen until the end of Western Han Dynasty， when a lot of immigrants moved from the central plain of China to Sichuan. They prospered（使繁荣） the economy in this area along with the food culture. The immigrants brought the livestock and new cooking methods to Sichuan， which were combined with local cooking style and improved throughout the past 2，000 years.
介绍川菜 ppt课件
• 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。
精品资料
• It draws the materials extensively and takes advantage of spicy. With its unique style of cooking methods and local flavor , it combines the characteristics of southeast and northwest. Absolutely, it has an excellent reputation both at home pork 回锅肉
Gongbaojiding 宫保鸡丁
Boiled fish 水煮鱼
Mapo beancurd 麻婆豆腐
Flavored pork鱼 香肉丝
I want them!
Fuqifeipian夫妻 肺片
Sichuan food
Master designer ：
Secretary ：华晨宇 夏小雨 邱奇奇 刘振振 文俏文
Design: LYP and Fangyuan
• Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history.
• 川菜是建立在成都、重庆、所代表的两个 地方美食
• Excellent environment, rich resources, provide the advantages the formation and development of Sichuan food.
精品资料
• It draws the materials extensively and takes advantage of spicy. With its unique style of cooking methods and local flavor , it combines the characteristics of southeast and northwest. Absolutely, it has an excellent reputation both at home pork 回锅肉
Gongbaojiding 宫保鸡丁
Boiled fish 水煮鱼
Mapo beancurd 麻婆豆腐
Flavored pork鱼 香肉丝
I want them!
Fuqifeipian夫妻 肺片
Sichuan food
Master designer ：
Secretary ：华晨宇 夏小雨 邱奇奇 刘振振 文俏文
Design: LYP and Fangyuan
• Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history.
• 川菜是建立在成都、重庆、所代表的两个 地方美食
• Excellent environment, rich resources, provide the advantages the formation and development of Sichuan food.
八大菜系(中英文介绍).ppt
建议正文12号字，1.3倍字间距。
and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes.
江苏菜
Jiangsu Cuisine
Braised Pork Ball in Brown Sauce 红烧狮子头
Lotus Crucian Carp 芙蓉鲫鱼
• Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
• Consisting of Fuzhou Cuisine, Quanzhou
Cuisine and Xiamen Cuisine, Fujian Cuisine is
distinguished for its choice seafood, beautiful
color and magic taste of sweet, sour, salty and
THANK YOU
usually used as seasonings so Shandong dishes
and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes.
江苏菜
Jiangsu Cuisine
Braised Pork Ball in Brown Sauce 红烧狮子头
Lotus Crucian Carp 芙蓉鲫鱼
• Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
• Consisting of Fuzhou Cuisine, Quanzhou
Cuisine and Xiamen Cuisine, Fujian Cuisine is
distinguished for its choice seafood, beautiful
color and magic taste of sweet, sour, salty and
THANK YOU
usually used as seasonings so Shandong dishes
川菜英文介绍..PPT19页
除 法律。 ——塞·约翰逊
川菜英文介绍..
61、奢侈是舒适的，否则就不是奢侈 。——CocoCha nel 62、少而好学，如日出之阳；壮而好学 ，如日 中之光 ；志而 好学， 如炳烛 之光。 ——刘 向 63、三军可夺帅也，匹夫不可夺志也。 ——孔 丘 64、人生就是学校。在那里，与其说好 的教师 是幸福 ，不如 说好的 教师是 不幸。 ——海 贝尔 65、接受挑战，就可以享受胜利的喜悦 。——杰纳勒 尔·乔治·S·巴顿
•
26、我们像鹰一样，生来就是自由的 ，但是 为了生 存，我 们不得 不为自 己编织 一个笼 子，然 后把自 己关在 里面。 ——博 莱索
•
27、法律如果不讲道理，即使延续时 间再长 ，也还 是没有 制约力 的。— —爱·科 克
•
28、好法律是由坏风俗创造出来的。 ——马 克罗维 乌斯
•
29、在一切能够接受法律支配的人类 的状态 中，哪 里没有 法律， 那里就 没有自 由。— —洛克
谢谢！
川菜英文介绍..
61、奢侈是舒适的，否则就不是奢侈 。——CocoCha nel 62、少而好学，如日出之阳；壮而好学 ，如日 中之光 ；志而 好学， 如炳烛 之光。 ——刘 向 63、三军可夺帅也，匹夫不可夺志也。 ——孔 丘 64、人生就是学校。在那里，与其说好 的教师 是幸福 ，不如 说好的 教师是 不幸。 ——海 贝尔 65、接受挑战，就可以享受胜利的喜悦 。——杰纳勒 尔·乔治·S·巴顿
•
26、我们像鹰一样，生来就是自由的 ，但是 为了生 存，我 们不得 不为自 己编织 一个笼 子，然 后把自 己关在 里面。 ——博 莱索
•
27、法律如果不讲道理，即使延续时 间再长 ，也还 是没有 制约力 的。— —爱·科 克
•
28、好法律是由坏风俗创造出来的。 ——马 克罗维 乌斯
•
29、在一切能够接受法律支配的人类 的状态 中，哪 里没有 法律， 那里就 没有自 由。— —洛克
谢谢！
(完整)川菜英文介绍精品PPT资料精品PPT资料
川菜
Szechwan or Szechwan cuisine (四 川菜， 川菜) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavor , particularly the pungency（辛辣） and spiciness resulting from liberal use of garlic and chili peppers（红辣椒）, as well as the unique flavor of the Sichuan pepper. Peanuts, sesame paste, and ginger （姜）are also prominent ingredients in Szechuan cooking.[1] Although the official pinyin romanisation now is Sichuan, the cuisine is still often spelled Szechuan or Szechwan in North America.
宫保鸡丁
Kung Pao chicken
• A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of centralwestern China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.
Szechwan or Szechwan cuisine (四 川菜， 川菜) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavor , particularly the pungency（辛辣） and spiciness resulting from liberal use of garlic and chili peppers（红辣椒）, as well as the unique flavor of the Sichuan pepper. Peanuts, sesame paste, and ginger （姜）are also prominent ingredients in Szechuan cooking.[1] Although the official pinyin romanisation now is Sichuan, the cuisine is still often spelled Szechuan or Szechwan in North America.
宫保鸡丁
Kung Pao chicken
• A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of centralwestern China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.
川菜-英文介绍(课堂展示)
served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Szechuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used.
宫保鸡丁 Kung Pao chicken
A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of centralwestern China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.
Sichuan cuisine(川菜)
frying,chillii,red oil,strange taste,pepper hamp Nine mixtures:the various materials
Classics
Twice-Cooked Pork
Twice-cooked pork is a kind of chinese traditional cooking pork dishes,and it originated from Sichuan rural areas.The dish occupies an improtent position in the Sichuan cuisine,and it has been considered as the cheif of the Sichuan cuisine,and it has become a symble of Sichuan cuisine.
Hot Pot
Sichuan hot pot is famous for the characteristics of hemp, spicy, fresh, fragrant.It originated form the common civilians,and was raised to a higher level in the royal or imperial court.Now, its consumer group is very wide, and its times of per capita consumption is very large,and it has become a representative of Sichuan and Chongqing cuisine.The types of Sichuan hot pot are various,for example the most famouse Ox Tripe in Hot Pot and the most common Beef hot pot.
Classics
Twice-Cooked Pork
Twice-cooked pork is a kind of chinese traditional cooking pork dishes,and it originated from Sichuan rural areas.The dish occupies an improtent position in the Sichuan cuisine,and it has been considered as the cheif of the Sichuan cuisine,and it has become a symble of Sichuan cuisine.
Hot Pot
Sichuan hot pot is famous for the characteristics of hemp, spicy, fresh, fragrant.It originated form the common civilians,and was raised to a higher level in the royal or imperial court.Now, its consumer group is very wide, and its times of per capita consumption is very large,and it has become a representative of Sichuan and Chongqing cuisine.The types of Sichuan hot pot are various,for example the most famouse Ox Tripe in Hot Pot and the most common Beef hot pot.
中国美食(英汉翻译)(课堂PPT)
第五，食医结合。我国 的烹饪技术，与医疗保健有密 切的联系，在几千年前有‘医 食同源’和‘药膳同功’的说 法，利用食物原料的药用价值， 做成各种美味佳肴，达到对某 些疾病防治的目的。”
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饮食的四重
1, heavy food: the ancients have: "the food is", often ask to meet "eaten yet?" It serves to show the diet culture
4
Third, pay attention to beauty. Chinese cooking, not only skilled, but also has exquisite beauty of traditional dishes, pay attention to food color, aroma, taste and shape, is coordinated. The performance of the aesthetic feeling of dishes are various, no matter is a carrot, or a Bai Caixin, can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment.
food characteristics, is
also a long position of
diet culture. I exist in the
7
饮食的四重
1, heavy food: the ancients have: "the food is", often ask to meet "eaten yet?" It serves to show the diet culture
4
Third, pay attention to beauty. Chinese cooking, not only skilled, but also has exquisite beauty of traditional dishes, pay attention to food color, aroma, taste and shape, is coordinated. The performance of the aesthetic feeling of dishes are various, no matter is a carrot, or a Bai Caixin, can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment.
food characteristics, is
also a long position of
diet culture. I exist in the
四大菜系及川菜中英文简要介绍ppt课件
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烹饪方法
Cooking method
more than 20 types , including fried , stir frying , boiled , blasting , stewed
and so on
菜品种类
Categoriess
feast dishes筵席菜, home style dishes家常菜 , rural home style dishes
…
.
两 岸 青 山 孤相 帆对 一出 片 日 边 来
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甜点小吃
Dessert
Onion fragrant glutinous rice ball 葱香糯米团
Dan dan noodles 担担面
spring roll
(a thin sheet of dough, rolled, stuffed and fried)
三蒸九扣菜 local flavor snacks
风味小吃 6
菜肴名称
Dishes
sichuan hot pot 麻辣火锅 Twice-cooked pork 回锅肉 Fish flavored shredded pork with garlic sauce
鱼香肉丝 M a p o Tof u 麻 婆 豆 腐 Kung Pao Chicken 宫保鸡丁
Chinese food can be roughly divided into four regional cuisines ： 中国饮食可以大致分为四大地方菜系 ：
2
3
系
菜
苏
江
系
菜
东
广ቤተ መጻሕፍቲ ባይዱ
系
菜
川
英文川菜介绍(课堂PPT)
2020/4/3
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representative dishes
❖Sichuan Cuisine was divided into three main subsections： the upriver section（上河帮）， the small river section （小河 帮）and the downriver section （下河帮）he high-class dishes， the refreshments， which are considered an important part of the Sichuan Cuisine， are also a part of the upriver section， including the pickles， bean jelly， Tofu padding， rice crust， snacks and sausages.
2020/4/3
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HISTORY
❖ The Sichuan Cuisine could date back to the time before the Warring-State period. At that time， the Sichuan Basin（盆地） and its surrounding areas were rich in wild animals， fruits， vegetables and fishes， and the salt and pepper. The tableware and cookware unearthed in Sichuan revealed that the initial form of
Sichuan Cuisine was established about 3，000 years ago.
川菜英文介绍(上课材料)
公开课
6
公开课
Байду номын сангаас
7
served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Szechuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used.
公开课
3
麻婆豆腐
Mapo tofu
It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.
中国八大菜系的英文版ppt
Have you got a table for two, please? 请问您有两个人得桌子吗？
Have you booked a table? 您预 定餐桌了吗？
Have you made a reservation? 您预 定了吗？
smoking or non-smoking? 吸烟区还 就是非吸烟区？
eating house 饮食店
canteen (机关单位与军队里得) 食堂
dining hall 大餐厅,食堂
refectory (学校里得)餐厅 [ri'fektəri]
烧bake、heat、roast 焖braise,stew 炖stew 蒸steam 汆quick-boil 煮cook/boil/stew 烩braise
炝cook in soy,vinegar ['viniɡə],then quickly in hot oil
腌salt,pickle 拌stir and mix 烤bake,roast
May i help you get some pieces of sweet and sour fish? 我给您夹 点糖醋鱼吧。
No more, thank you, i‘m really full、 够了,谢谢,我真饱了。
I‘m afraid i’ve had more than enough、 我吃得太饱啦
Would you like something to drink? 您想喝什么？
Would you like to see the menu? 您需要瞧菜单吗？
Could I have the bill, please? 请拿账单来,好吗？
How would you lllow ['meləu]fragrance ['freiɡrəns]、
八大菜系(中英文介绍)ppt课件
江苏菜
Jiangsu Cuisine
Braised Pork Ball in Brown Sauce 红烧狮子头
Lotus Crucian Carp 芙蓉鲫鱼
10
浙江菜
Zhejiang Cuisine
• Comprising local cuisines of Hangzhou,
Ningbo and Shaoxing, Zhejiang Cuisine,
四川菜
Sichuan Cuisine
麻婆豆腐 Bean Sauce Tofu
宫保鸡丁 Kung Pao Chicken
6
广东菜
Cantonese food
广东菜源自于中国最南部的省份广
东省。广东菜是最丰富的中国菜系之一，
使用很多来自世界其他地方的蔬菜，不
大使用辣椒，而是带出蔬菜和肉类自身
• 的Ca风nt味on。ese food originates from
originate from other parts of the
world. It doesn't use much spice,
7
bringing out the natural flavor of the
福建菜
Fujian Cuisine
• 福建菜系由福州菜，泉州菜，厦门菜
组成，以其精选的海鲜，漂亮的色泽，
• 江苏菜，以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵， 其中瓜雕尤其著名。烹饪技术包括炖，烤，焙，煨等。江苏菜的特色是淡， 鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而 出名。因为江苏气候变化很大，江苏菜在一年之中也有变化。味道强而不
• 重 Jia，n淡g而su不温Cu。isine，aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. Jiangsu Cuisine is light, fresh 9and
中国菜系之川菜英文版
Spicy
•
The hot pepper was introduced into China from
South America around the end of the 17th century. Once
it came to Sichuan, it becamห้องสมุดไป่ตู้ a favored food flavoring.
China 's major eight cuisines
1.Shandong Cuisine 鲁菜 2.Sichuan Cuisine 川菜 3.Guangdong Cuisine 粤菜 4.Fujian Cuisine 闽菜 5.Jiangsu Cuisine 苏菜 6.Zhejiang Cuisine 浙菜 7.Hunan Cuisine 湘菜 8.Anhui Cuisine 徽菜
Jiangsu C Zhejiang cuisine, which was mainly for literati.
Typical, modern Sichuan dishes like twice C cooked pork
with chili sauce, shredded pork with chili sauce and fish
flavor, Crucian carp with thick broad C bean sauce, and
boiled mat slices are common dishes eaten by every
family.
Some famous sichuan dishes
• stir-fried spicy carp(红烧鲤鱼) • twice-cooked pork slice(回锅肉) • ma po beancurd(麻婆豆腐) • chong qing hotpot(重庆火锅) • bean noodles in spicy sauce(川辣凉粉) • Spicy diced chicken with peanuts(宫保鸡丁)
川菜英文介绍
Mapo Tofu（麻婆豆腐）
It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.
Chong qing
食 在 重 庆
Garlic peanuts
ginger
Sichuan pepper
Chilli pepper
Hemp（麻） Spicy（辣） Fresh（鲜） Sweet（香）
Hot and Sour Rice Noodles（酸辣粉）
Yibin Burning Noodles(宜宾燃面）
fish-flavored shredded pork
鱼 香 肉 丝
Shaobai （烧白）
Sweet Shaobai
❖ Salty Shaobai
Dragon Eyes Shaobai
Wanzhou Grilled Fish（万州烤鱼）
晚清年间，重庆名厨叶天奇的后人中出了一位聪慧女子。由于叶家 的厨艺一向传男不传女，所以只授了她一些家常菜的做法，聊以 侍候一家老小的日常餐饮。而她的父亲只在逢年过节时方才显山 露水、上灶炒菜。一年春节，父亲卧病在床，不能上灶，就命女 儿做些普通菜草草过年，谁知女儿竟做出了一顿丰盛的大餐，技 惊四座。其中，尤以一道用炉火烧烤后再炒料烹制的烤鱼让父亲 也叹为观止。原来，此女一直潜心厨艺研究，平日趁父亲不在时 偷看了自家的菜谱，为了不在烹饪的手法中泄漏自己偷师所得， 便在原叶家菜的基础上融入了
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Sichuan food
Charming Sichuan Cuisine
魅力川菜
Design: LYP and Fangyuan
Sichuan food
Brief introduction of Sichuan food About culture Sichuan food features Representative dishes How to make
Design: LYP and Fangyuan
Sichuan food
• The birthplace of sichuan food are the ancient Ba and Shu States. • Sichuan cuisine is based in Chengdu, Chongqing, represented by two local dishes • Excellent environment, rich resources, provide the advantages the formation and development of Sichuan food.
Design: LYP and Fangyuan
Sichuan food
Pratices • Cut the whole chicken into small Ding. • Sprinkled chicken with soy sauce, salt and MSG .Mix them as possible as you can and add wine to soak about 30 minutes. • Heat the salad oil,add diced chicken until cooked. • Then put into the red pepper, pepper, stir fry with emergency fire（急火翻炒）. 急火翻炒） • Take the fried chicken and red pepper out.
Sichuan food
Flavored pork
I want them!
Fuqifeipian
No way!
Design: LYP and Fangyuan
Sichuan food
How to make spicy chicken
• Raw materials: A chicken, dried Sichuan red pepper, cooking wine, SMG（味精）, soy sauce（酱油）, salad oil, pepper, salt etc.
Design: LYP and Fangyuan
Sichuan food
Note: 1. Chillies and pepper can be added with your own tastes.But to reflect the Original features of this dish, the chicken is best to be fully covered by the peppers, instead of just several peppers on chicken . 2. Put the salt before fring chicken.Pay attention, you must scatter enough so that chicken can combined with salt. Otherwise there is no salt taste in chicken because chicken shell has turned hard, salt can only be attached on the surface of chicken. 3. Fried chicken with hot oil.The fire must be big, while the chicken crisp outside,it is relatively soft in it.
Design: LYP and Fangyuan
Sichuan food
• The Characteristic of Sichuan food is very obvious： outstanding hot, sweet（香）, oil, Delicious, heavy （ flavor, use “three pepper” ——chili(辣椒) ,pepper （花椒）,pepper（胡椒）and fresh ginger（姜）. While fry, boil, simmer（煨）, etc. are all used in cooking methods.
Design: LYP and Fangyuan
Sichuan food
Design: LYP and Fangyuan
Sichuan food
Design: LYP and Fangyuan
Sichuan food
Thanks
viewing
!
。。。。。。
Design: LYP and Fangyuan
Design: LYP and Fangyuan
Sichuan food
•
•
Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history. It draws the materials extensively and takes advantage of spicy. With its unique style of cooking methods and local flavor , it combines the characteristics of southeast and northwest. Absolutely, it has an excellent reputation both at home and abroad.
Design: LYP and Fangyuan
Sichuan food
Gongbaojiding
Twice-cooked pork
Design: LYP and Fangyuan
Sichuan food
பைடு நூலகம்
Boiled fish
Mapo beancurd
Design: LYP and Fangyuan
Charming Sichuan Cuisine
魅力川菜
Design: LYP and Fangyuan
Sichuan food
Brief introduction of Sichuan food About culture Sichuan food features Representative dishes How to make
Design: LYP and Fangyuan
Sichuan food
• The birthplace of sichuan food are the ancient Ba and Shu States. • Sichuan cuisine is based in Chengdu, Chongqing, represented by two local dishes • Excellent environment, rich resources, provide the advantages the formation and development of Sichuan food.
Design: LYP and Fangyuan
Sichuan food
Pratices • Cut the whole chicken into small Ding. • Sprinkled chicken with soy sauce, salt and MSG .Mix them as possible as you can and add wine to soak about 30 minutes. • Heat the salad oil,add diced chicken until cooked. • Then put into the red pepper, pepper, stir fry with emergency fire（急火翻炒）. 急火翻炒） • Take the fried chicken and red pepper out.
Sichuan food
Flavored pork
I want them!
Fuqifeipian
No way!
Design: LYP and Fangyuan
Sichuan food
How to make spicy chicken
• Raw materials: A chicken, dried Sichuan red pepper, cooking wine, SMG（味精）, soy sauce（酱油）, salad oil, pepper, salt etc.
Design: LYP and Fangyuan
Sichuan food
Note: 1. Chillies and pepper can be added with your own tastes.But to reflect the Original features of this dish, the chicken is best to be fully covered by the peppers, instead of just several peppers on chicken . 2. Put the salt before fring chicken.Pay attention, you must scatter enough so that chicken can combined with salt. Otherwise there is no salt taste in chicken because chicken shell has turned hard, salt can only be attached on the surface of chicken. 3. Fried chicken with hot oil.The fire must be big, while the chicken crisp outside,it is relatively soft in it.
Design: LYP and Fangyuan
Sichuan food
• The Characteristic of Sichuan food is very obvious： outstanding hot, sweet（香）, oil, Delicious, heavy （ flavor, use “three pepper” ——chili(辣椒) ,pepper （花椒）,pepper（胡椒）and fresh ginger（姜）. While fry, boil, simmer（煨）, etc. are all used in cooking methods.
Design: LYP and Fangyuan
Sichuan food
Design: LYP and Fangyuan
Sichuan food
Design: LYP and Fangyuan
Sichuan food
Thanks
viewing
!
。。。。。。
Design: LYP and Fangyuan
Design: LYP and Fangyuan
Sichuan food
•
•
Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history. It draws the materials extensively and takes advantage of spicy. With its unique style of cooking methods and local flavor , it combines the characteristics of southeast and northwest. Absolutely, it has an excellent reputation both at home and abroad.
Design: LYP and Fangyuan
Sichuan food
Gongbaojiding
Twice-cooked pork
Design: LYP and Fangyuan
Sichuan food
பைடு நூலகம்
Boiled fish
Mapo beancurd
Design: LYP and Fangyuan