自用英语介绍川菜多图PPT课件

1、.,1,舌尖上的 四川 The tongue of the Sichuan,.,2,Sichuan Cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. Be famous for spicy and pungency , Sichuan Cuisine is one of the most important cuisine in chinese. Originated in the Qin Dynasty ,till now, it is internat

2、ionally famous and widely accepted throughout the world.,.,3,Sichuan cooking 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 pr

3、ominent ingredients in Sichuan cooking.,.,4,.,5,.,6,夫妻肺片Pork lungs sichuan style,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 S

4、ichuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used.,.,7,川北凉粉 Sichuan north bean jelly,灯影牛肉 Of the beef,干锅鸡杂 Hot pot chicken giblets,红油老麻抄手 Old red oil flax reading hands,回锅肉 Sichuan style stew pork,辣子翅丁 Hot pepper wing ding,麻辣烫 malatang,蚂蚁上树 Ants on the tree,泡椒鸡爪 Pickled chicken feet,泡椒牛肉粒 Pickled peppers with beef,鱼香肉丝 Braised pork,冒菜 Chengdu special cooking,张飞牛肉 Zhang fei beef,四川担担面 Sichuan Dan Dan noodles,重庆口水鸡 Chongqing mouth-watering,自贡小煎鸭胗 Zigong small