四川火锅的英文简介.pptx

Sichuan Food钟Introduction: Although its most famous for its electrifying use of chilies and lip-tingling Sichuan peppercorns四川花椒, the heart of the local style of cooking lies in the artful mixing of flavors. Sichuanese cooks excel at combining hot, numbing, sweet, sour, savory and nutty seasonings 麻辣酸甜鲜香和各种奇异的调料to create an astonishing variety of flavors. Some of these are dazzlingly hot特辣, like the numbing-and-hot麻辣味 mix of Sichuan pepper花椒 and dried chilies干辣椒. Other dishes are mildly spicy微辣, like those featuring a fish-fragrant sauce 鱼香酱based on pickled chilies腌辣椒, and those with a sweet-and-sour lychee-flavored sauce荔枝酱 are not hot at all. ;1、凉拌鸡 Cold chicken in a spicy sauce;2、麻婆豆腐 Pock-marked old womans tofu;3、回锅肉 Twice-cooked pork;4、鱼香茄子 Fish-fragrant eggplant ;5、水煮鱼 Water-boiled fish with sizzling chili oil;　6、麻辣火锅 Numbing-and-hot hotpot;THANKS