成都美食英文

單擊此處編輯母版標(biāo)題樣式,單擊此處編輯母版文本樣式,第二級(jí),第三級(jí),第四級(jí),第五級(jí),*,1,2,3,4,5,Charming Sichuan cuisine,盧某某,Some facts.,Eight Great Traditions(,八大菜系,),：,Anhui,Guangdong,Fujian,Hunan,Jiangsu,Sichuan,Zhejiang,一些事實(shí),八偉大的傳統(tǒng)（八大菜系）：安徽省、廣東、福建、湖南、江蘇、四川、浙江,Sichuan food has a long history.As one of our eight regional cuisines,，,Sichuan cuisine occupies an important position in the history.,It draws the materials extensively and takes advantage of spicy.With its unique style of cooking methods and local flavor,it combines the characteristics of southeast and northwest.Absolutely,it has an excellent reputation both at home and abroad.,四川菜有著悠久的歷史。作為我們的一個(gè)八個(gè)菜系，四川菜的發(fā)展史上占有重要地位。,得出材料廣泛利用辣。它以其獨(dú)特的烹飪方法和風(fēng)味的風(fēng)格，它的特點(diǎn)結(jié)合東南西北。當(dāng)然，它已經(jīng)在國(guó)內(nèi)外的聲譽(yù)。,The birthplace of sichuan food are the ancient Ba and Shu States.,Sichuan cuisine is based in Chengdu,Chongqing,represented by two local dishes,Excellent environment,rich resources,provide the advantages the formation and development of Sichuan food.,四川菜的發(fā)源地是古代的巴、蜀。,四川菜是以成都，重慶，兩個(gè)地方菜為代表,優(yōu)良的環(huán)境，豐富的資源優(yōu)勢(shì)，提供四川菜的形成與發(fā)展。,Eat in China Taste in Sichuan,！,吃在中國(guó)，味在四川！,The characteristic of sichuan food is very obvious:outstanding hot,sweet（香）oil,delicious,heavy flavor,usethree pepperchili（辣椒），pepper（胡椒），pepper（花椒）and fresh ginger.While fry,boil,simmer,etc,are all used in cooking methods,四川菜的特點(diǎn)是非常明顯的：突出的熱點(diǎn)，甜（香）油，好吃，味道很重，用“三椒”,辣椒（辣椒），辣椒（胡椒），辣椒（花椒）和鮮姜。而炒，煮，燉，等等，都是用于烹調(diào)方法,Mapo beancurd(麻婆豆腐）,Gongbaojiding（宮保雞?。?Twice-cooked pork回鍋肉,Fuqifeipian（夫妻肺片）,Dengying beef(,燈影牛肉,),Shredded pork with garlic sauce,魚香肉絲,Boiled pork,Spicy chicken,Ants climbing up a tree,How to make spicy chicken,Raw materials:A chicken,dried Sichuan red pepper,cooking wine,SMG（味精）,soy sauce（醬油）,salad oil,pepper,salt etc.,原料：雞，四川豆腐干的紅辣椒，料酒，SMG（味精），醬油（醬油），色拉油，辣椒，鹽等。,Pratices,Cut the whole chicken into small Ding.,Sprinkled chicken with soy sauce,salt and MSG.Mix them as possible as you can and add wine to soak about 30 minutes.,Heat the salad oil,add diced chicken until cooked.,Then put into the red pepper,pepper,stir fry with emergency fire,（急火翻炒）,.,Take the fried chicken and red pepper out.,實(shí)踐,把整只雞切成小丁。,把雞和醬油，鹽和味精。把它們盡可能你可以加酒浸泡約,30,分鐘。,熱的色拉油，加入雞丁熟。,然后放入紅辣椒，胡椒，用急火炒（急火翻炒）。,以炸雞和紅辣椒了,Note:,1.Chillies and pepper can be added with your own tastes.But to reflect the Original features of this dish,the chicken is best to be fully covered by the peppers,instead of just several peppers on chicken.,Put the salt before fring chicken.Pay attention,you must scatter enough so that chicken can combined with salt.Otherwise there is no salt taste in chicken because chicken shell has turned hard,salt can only be attached on the surface of chicken.,Fried chicken with hot oil.The fire must be big,while the chicken crisp outside,it is relatively soft in it.,注：,1,。辣椒和花椒可以添加你自己的口味。但反映這道菜的原始特征，雞是最好的是完全覆蓋的辣椒，而不只是幾個(gè)辣椒雞。,把鹽放在炸雞肉。注意，你必須分散以至于雞可以結(jié)合鹽。否則就沒有鹽味的雞肉因?yàn)辂}雞殼轉(zhuǎn)硬，鹽只能附著在雞肉表面。,熱油炸雞。火要大，而雞外脆，它是比較軟。,Wine and Dine,佳肴也需美酒配,Welcome to Sichuan,