川菜英文介绍课件.ppt

sichuancuisine,.,Sichuanfoodhasalonghistory.Asoneofoureightregionalcuisines,sichuancuisineoccupiesanimportantpositioninthehistory,Sichuancuisinestradition,TheoriginofSichuancuisinecanbetracedbacktotheQinandHanDynasties(221BC-220AD),itsrecognitionasadistinctregionalsystemtookplaceintheHanDynasties(206BC-220AD).Asauniquestyleoffood,Sichuancuisinewasfamousmorethan800yearsagoduringtheSouthernSongDynasty(1127-1279)whenSichuanrestaurantswereopenedinLinan,nowcalledHangzhou,thecapital.ThehotpepperwasintroducedintoChinafromSouthAmericaaroundtheendofthe17thcentury.OnceitcametoSichuan,itbecameafavoredfoodflavoring.InthelateQingDynastyaround19thcentury,Sichuancuisinebecameauniquelocalflavor,enjoyingthesamereputationwithShandong,Guangdong(Canton)andHuaiyangcuisines.,.,ThebirthplaceofsichuanfoodaretheancientBaandShustatesSichuancuisineisbasedonchengduandchongqing,representedbytowlocaldishes,.,Excellentenvironment,richresources,providetheadvantagestheformationanddevelopmentofsichuanfood,Thecharacteristicofsichuanfood,OutstandinghotSweetOilDeliciousHeavyflavour,.,Sichuanfooduse“threepepper”-chili（辣椒），pepper（花椒），pepper（胡椒）andfreshginger（姜）.Whilefry,boil,simmer,ect.areallusedincookingmethods,Gongbaojiding宫保鸡丁,Twicecookedpork回锅肉,Boiledfish水煮鱼,Mapobeancurd麻婆豆腐,Fuqifeipian夫妻肺片,Spicychicken辣子鸡丁,Flavoredpock鱼香肉丝,.,Howtocookingadishofsihuancuisine?,.,1chicken,cutinto1cmsquarebambooshootsDing,apinchofsalt,soysauce,cookingwinemixwellwiththewetstarchisgood,andthenmixwiththeoilspots.2,QingSuncutintosmall.Gingerandgarlicaresliced.Thefoampepperchoppedstand-by.Thensoup,onions,ginger,garlic,cookingwine,soysauce,sugar,wetstarch,monosodiumglutamateacrosswithsweetjuice.3,withmajoroilandstirintothehot-ChaoShao,oilheat,frydicedchickenintoeightmatureintofoampepper,followedthenextduplicatingtheQingSun,andthenputonagoodEuryaleferoxjuiceintotheChaoShao,thejuiceopenedandthenduplicatingtheuniform,dripvinegarServe.Features:slightlysweet,deliciousaroma,atraditionalSichuandishes.,.,1、笋鸡肉切成1厘米见方的丁，用少许盐、酱油，料酒拌匀，用湿淀粉浆好，再拌上点油。2、青笋切成丁。姜和蒜均切成片。把泡辣椒剁碎待用。再用汤、葱、姜、蒜、料酒、酱油