介绍川菜英文PPT

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。
The birthplace of sichuan food are the ancient Ba and Shu States.
四川菜的发源地是古老的巴和蜀
Sichuan cuisine is based in Chengdu, Chongqing, represented by two local dishes
Gongbaojiding 宫保鸡丁
Twice-cooked pork
回锅肉
Boiled fish 水煮鱼
Mapo beancurd 麻婆豆腐
Flavored pork
Fuqifeipian夫妻 肺片
Sichuan food
How to make Mapo beancurd
怎么制作麻婆豆腐
Sichuan Cuisine
川菜
Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history.
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.
Sichuan food
Design: LYPห้องสมุดไป่ตู้and Fangyuan
Thanks !
Sichuan food
Design: LYP and Fangyuan




The Recipe Rating: 1. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stem and chop the caps coarsely. 2. Marinate the pork: Stir the ground pork, soy sauce and cornstarch together until evenly distributed. 3. Prepare the sauce: Stir the water, soy sauce and sesame oil together in a small bowl. 4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant about 20 seconds. Add the pork, hot bean paste and peppercorns and stir-fry until the pork is crumbly, 2 to 3 minutes. 5. Pour the sauce into the wok, then stir in the water chestnuts and green onions. Slide the tofu into the wok, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes. 6. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot.
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.
优良的环境、丰富的资源为四川菜形成和发 展提供了优势。
Design: LYP and Fangyuan
原料：豆腐1块，肉末50克，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：烫豆腐丁的水要开，豆腐勾好芡要淋熟油， 装盘后不会出水