英文川菜介绍.ppt

sichuancuisines INTRODUCTION Asthesayinggose foodinchina tasteinSichuan Sichuanfoodisfamousforitsmanyflavors andalmosteverydishhasitsownuniquetaste Sichuancuisine 川菜 isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina Ithasboldflavours 味道 particularlythepungency 辛辣 andspiciness 香味 resultingfromliberaluseofgarlic 大蒜 andchilipeppers 辣椒 aswellastheuniqueflavoroftheSichuanpepper TherearemanylocalvariationswithinSichuanprovinceandtheChongqingmunicipality whichwaspartofSichuanuntil1997 Foursub stylesincludeChongqing Chengdu andZigongstyle HISTORY TheSichuanCuisinecoulddatebacktothetimebeforetheWarring Stateperiod Atthattime theSichuanBasin 盆地 anditssurroundingareaswererichinwildanimals fruits vegetablesandfishes andthesaltandpepper ThetablewareandcookwareunearthedinSichuanrevealedthattheinitialformof SichuanCuisinewasestablishedabout3 000yearsago Buttherewasnotermof SichuanCuisine atthattimeanditdidnothappenuntiltheendofWesternHanDynasty whenalotofimmigrantsmovedfromthecentralplainofChinatoSichuan Theyprospered 使繁荣 theeconomyinthisareaalongwiththefoodculture TheimmigrantsbroughtthelivestockandnewcookingmethodstoSichuan whichwerecombinedwithlocalcookingstyleandimprovedthroughoutthepast2 000years representativedishes SichuanCuisinewasdividedintothreemainsubsections theupriversection 上河帮 thesmallriversection 小河帮 andthedownriversection 下河帮 Theupriversection TheupriversectionismainlyseeninChengduandLesahn Thedishestastecomparativelymilderthantheothertwosections say theyarenotthatspicy Mostofthehigh classdishesofSichuanCuisinethatusedtoserveroyalsandnoblescamefromthissection Presently thestandardsofmakingrealSichuan styledishesarebasedonthissection Apartfromthehigh classdishes therefreshments whichareconsideredanimportantpartoftheSichuanCuisine arealsoapartoftheupriversection includingthepickles beanjelly Tofupadding ricecrust snacksandsausages Twicecookedspicyporkslices 回锅肉 TwicecookedspicyporkslicesisoneofthefamousdishesinSichuanprovince ItissaidthatthisdishwascookedbySichuanpeopletoimprovetheirqualityoflifeonthefirstdayandfifteenthdayofthelunar calendarmonth Atthattime peoplealwaysboiledporkbeforestir frythem InthelateQingDynasty aHanlin Academician 翰林学士 withafamilynameLingreturnedhomebecauseofhisdisappointmentinofficialcareer Hethenstudiedcooking Insteadofboilingbeforefrying heremovedthespecial smelloftheporkfirst andthensteaminasealingcontainerwithstir fryingtheporkafterwards Becauseofthesteaming muchsolubleprotein 可溶性蛋白 stillremains Porksliceshavestrongtastewithbrightluster Therefore thelocaldishbecamepopulararoundtheneighbourareaandeventhewholecountry 蚂蚁上树 夫妻肺片 冷吃兔 口水鸡 Thesmallriversection ThesmallriversectioncomesfromandcentersonZigong Itisknownforitsweird 奇异的 combinationofmaterialsandhigh classlevel ApartfromowningthebasefeaturesofSichuanCuisine whichare onehundredflavorsforonehundreddishesthatarecookedinonehundredmethods thesmallriversectionalso boaststhe intense spicyandandexciting flavors Thesmallriversectiongavebirthtothemethodof poachinginchilioil 红油 whichisanimportantcookingmethodintheSichuanCuisine Thebeefandfishpoachedinchilioilareknowntotheworldfortheirdelicacyanddeliciousness aswellasitsfunctiontofightagainstthecold 火爆毛肚 火鞭子牛肉 Thedownriversection ThedownriversectioncentersonChongqingandsurroundingareas Comparedwiththeothertwosections thedishesofdownriversectionsarelessdelicateandcarefullyprepared buttheyareknownforthebolduseofmaterialsandthefastupgradeofmenus Inaddition thefamousChongqingspicyandpungenthotpotisalsoapartofthedownriversection Hotpot HotpotisthemostfamousandfavoritedishinChongqing Chongqinglocalpeopleconsiderthehotpotalocalspecialty whichisnotedforitspepperyandhottaste scaldingyetfreshandtender Nowadays asamatteroffact Chongqinghotpotisfamousandpopularalloverthecountry Chongqing hotpotwasfirsteatenbypoorboatmenoftheYangtzeRiverinChongqingareaandthenspreadwestwardstotherestofSichuanProvince Nowitisaverypopularlo