川菜英文介绍

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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
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• 东坡肘子
• DongPo stewed pork joint
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鱼香肉丝 Fish-Flavored Shredded Pork
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灯影牛肉 translucent beef slices
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水煮鱼
Fish Filets in Hot Chili Oil
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回锅肉 double cooked pork slices
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麻ห้องสมุดไป่ตู้豆腐
Mapo tofu
• It is a combination of tofu (bean curd) set in a spicy chili- and beanbased 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.
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口水鸡 Koushui chicken
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蚂蚁上树
vermicelli with spicy minced pork
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辣子鸡丁 Diced chicken with pepper
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酸菜鱼
Boiled Fish with Pickled Cabbage and Chili
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川菜
Szechwan cuisine
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Sichuan cuisine, 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.
than the Sichuan serving.
Kung Pao chicken is also a
staple of westernized
Chinese cuisine.
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夫妻肺片 Fuqi feipian
• 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.
泡椒凤爪
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火锅 Hot pot
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麻辣烫 tingling spicy hot pot
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I love Chuancai !
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谢谢观赏！
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Province of central-
western China and
includes Sichuan
peppercorns. Although
the dish is found
throughout China, there
are regional variations
that are typically less spicy