用英语说中国文化艺术 第16期:烹饪文化之川菜

Sichuan Cuisine

川菜

Usually fried or roasted，food cooked in Sichuan Cuisine boasts a variety of flavours and diversified culinary styles.

或炸或烤，川菜以其味道的多样和多样化的烹饪风格为豪。

Chilli，pepper, Chinese prickly ash and ginger are most frequently used condiments. So Sichuan Cuisine styled food tastes hot，tongue-numbing，sour and delicious.

辣椒、胡椒、花椒、姜是最常用的调味品。因此川菜风格的事物尝起来烫，麻，酸，非常美味。

With Chengdu flavour as the orthodox, it includes Chongqing cuisine，Dongshan cuisine，Zigong cuisine，etc. It is said that as early as more than 1 000 years ago Sichuan Cuisine was already very unique.

成都风味被认为是正统，包括重庆菜、东山菜、自贡菜等等。据说早在一千年前川菜已经自成一派。

Some of the famous dishes are Fish-Flavored Pork Threads，Fuqi Ox Lung Slice, Mapo Bean Curd and Spicy Diced Chicken with Peanuts.

川菜中著名的菜有：鱼香肉丝、夫妻肺片、麻婆豆腐和宫保鸡丁。

Fuqi Ox Lung Slice was made by marinating ox lung，beef or chopped entrails，eye-pleasing， tender and is said that in the 1930's, Guo Chaohua，a native of Chengdu，and his wife sold ox lung slices for a living. Due to its elaborate cookery and distinctive flavor, it was very popular with the mass consumers， hence its name Fuqi，meaning a couple，that is，the dish was cooked and sold by a couple or husband and wife.

夫妻肺片由腌制的牛的肺片、牛肉或者碎牛杂制成，颜色红亮，软糯入味，麻辣鲜香。据说上世纪30年代成都人郭朝华和他的妻子以卖肺片为生。因为其制作考究，味道独特，受到广大消费者的喜爱。