用英语表达四川美食.docxVIP

用英语表达四川美食 用英语表达四川美食 Sichuan food 川菜是中国的著名四大菜系之一，是四川烹饪文化的结晶，具有清鲜醇浓、麻辣辛香，“一菜一格，百菜百味”的独特风味，在国际上享有“食在中国，味在四川”之美誉。 Sichuan food is one of the four famous food schools in Chinese cookery. It is a crystallization of Sichuan cookery characterized by having light and strong, hot and peppery flavor, and known as “One dish one taste; Hundred dishes hundred tastes.” It has been highly honored as one of the best tastes all over the world. 川菜源远流长，它发源于古代巴国和蜀国，历经了春秋至秦（公元前770-公元前206）的启蒙时期后，到西晋（265-317年）形成了初期的轮廓。隋唐五代（581-960年）川菜有了较大的发展。两宋时（960-1290年），川菜已跨越了巴蜀边界，进入京都，为世人所知。明末清初（1667-18世纪），川菜运用辣椒进行调味，不仅继承了巴蜀时就形成的“尚滋味”、“好辛香”的传统，而且进一步得到发展。晚清以后，逐步形成了一个地方风味极其浓郁的菜系。 Sichuan food has a long history which originated from ancient kingdoms of Ba and Shu. After undergoing the enlightenment period from 770 B.C. to 206 B.C., it formed its initial outline from 265 A.D. to 317 A.D. Greater development was made during 581 A.D. to 960 A.D. In 960 A.D.-1279 A.D., Sichuan food crossed the border of Ba and Shu and was introduced to the national capital, thus became known to everybody. During the period from 1667 to 18th century Sichuan food began to be flavored with hot pepper and thus had not only inherited the traditional style formed during the Ba and Shu period as “being particular about the refined tastes, fragrant and pungent flavor”, but also made further developments. After the late period of the Qing Dynasty (1644-1911) it gradually formed a food school rich in its own typical local flavors. 四川地处内陆，气候温和，四季常青，蔬果葱笼，粮畜丰盛，山有珍奇，水泽鱼肥，自古被誉为“天府之国”。川菜的独特风味是在四川盆地得天独厚的水土中，在历代厨师和文人、美食家的辛勤耕耘下逐步发展起来的。它以川西平原的成都市、和川中南的自贡市的美味佳肴为代表，在漫长的共同发展过程中形成了清鲜醇浓相宜、麻辣风味独特、菜式逐臻完整、筵席组合完美的独特菜系。具有：调味多样、烹饪独特、取材广泛、菜式纷呈、适宜性强等显著特长。 Sichuan, an inland province, with temperate climate, evergreen seasons, fresh vegetables and fruits, abundant grains and livestock, rare birds and animals, rich waters and fat fishes, has been reputed as “Land of Abundance” since ancient times. Under the hard cultivation of