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1、川菜,Sichuan Cuisine,Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history. 四川菜有着悠久的历史。是我国的八大菜系之一,川菜在饮食的发展史上占有重要地位。,The birthplace of sichuan food are the ancient Ba and Shu States.四川菜的发源地是古老的巴和蜀,Sichuan cuisine is based
2、in Chengdu, Chongqing, represented by two local dishes川菜是建立在成都、重庆、所代表的两个地方美食,Excellent environment, rich resources, provide the advantages the formation and development of Sichuan food. 优良的环境、丰富的资源为四川菜形成和发展提供了优势。,The Characteristic of Sichuan food is very obvious：outstanding hot, sweet（香）, oil, Deli
3、cious, heavy flavor, use “three pepper” chili(辣椒) ,pepper （花椒）,pepper（胡椒）and fresh ginger（姜）. While fry, boil, simmer（煨）, etc. are all used in cooking methods.,Gongbaojiding宫保鸡丁,Twice-cooked pork回锅肉,Boiled fish水煮鱼,Mapo beancurd麻婆豆腐,Fuqifeipian夫妻肺片,Flavored pork,Spicy Chicken,How to make Mapo beancur
4、d怎么制作麻婆豆腐,原料：豆腐1块，肉末50克，素油100克，豆瓣辣酱35克，味精3.5克，骨头汤10克，红油15克，花椒粉0.5克，湿淀粉30克，葱2根，姜10克，蒜头2瓣。 制法：豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分钟左右，倒入漏勺沥水。葱、姜、蒜头洗净，切成细末。锅置旺火上烧热，加素油50克烧热，下肉末炒散至转色，加入葱姜、蒜末，炒出香气，放入豆瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤、味精，烧开后用湿淀粉勾芡，淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出锅装深汤盆上席。 特点：色泽金红，麻辣味浓，鲜香可口。 关键：烫豆腐丁的水要开，
5、豆腐勾好芡要淋熟油，装盘后不会出水,The Recipe Rating:1. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stem and chop the caps coarsely. 2. Marinate the pork: Stir the ground pork, soy sauce and cornstarch together until ev
6、enly distributed. 3. Prepare the sauce: Stir the water, soy sauce and sesame oil together in a small bowl. 4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant about 20 seconds. Add the pork, hot bean paste and peppercorns and st
7、ir-fry until the pork is crumbly, 2 to 3 minutes. 5. Pour the sauce into the wok, then stir in the water chestnuts and green onions. Slide the tofu into the wok, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes. 6. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot.,Thanks !,
