自用英语介绍川菜(多图)市公开课一等奖省名师优质课赛课一等奖课件

舌尖上四川ThetongueoftheSichuanIntroductionofcuisinesCharacteristicfeaturesFoodsampleappreciationIntroductionofcuisinesSichuanCuisineisastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.

Befamousforspicyandpungency,SichuanCuisineisoneofthemostimportantcuisineinchinese.OriginatedintheQinDynasty,tillnow,itisinternationallyfamousandwidelyacceptedthroughouttheworld.CharacteristicfeaturesSichuancookinghasbold

flavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipeppers（红辣椒）,aswellastheuniqueflavoroftheSichuanpepper.Peanuts,sesamepaste,andginger（姜）arealsoprominentingredientsinSichuancooking.麻婆豆腐

Mapotofu

Itisacombinationoftofu(beancurd)setinaspicychili-andbean-basedsauce,typicallyathin,oily,andbrightredsuspension,andoftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervegetables,orwoodearfungus.

宫保鸡丁

KungPaochickenAspicystir-frydishmadewithchicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSichuancuisineoriginatedintheSichuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvariationsthataretypicallylessspicythantheSichuanserving.KungPaochickenisalsoastapleofwesternizedChinesecuisine.Foodsampleappreciation夫妻肺片

Porklungssichuanstyle

servedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSichuanpeppercorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.川北凉粉Sichuannorthbeanjelly灯影牛肉Ofthebeef干锅鸡杂Hotpotchickengiblets红油老麻抄手Oldredoilflaxreadinghands回锅肉Sichuanstylestewpork辣子翅丁Hotpepperwingding麻辣烫malatang蚂蚁上树Antsonthetree泡椒鸡爪Pickledchickenfeet泡椒牛肉粒Pickledpepperswithbeef鱼香肉丝Braisedpork冒菜Chengduspecialcooking张飞牛肉Zhangfeibeef四川担担面SichuanDanDannoodles重庆口