川菜 Chuan Cuisine (Sichuan Cuisine).docx

川菜 Chuan Cuisine (Sichuan Cuisine)
川菜是一种发展较早的风味菜系，
其发源地孕育了中国古代的巴蜀文化。
据中国古籍记载，早在两千多年前，当
地就已有卤水、岩盐、川椒、姜等调味
品，在当地发掘的出土文物中，可见各
种青铜和陶质食具，足见其烹饪技术形
成之早。
16世纪初，川菜运用引进种植的辣
椒调味，继承巴蜀之地早就形成的“尚
滋味”、“好辛香”的调味传统，并进
一步发展。19世纪末20世纪初，逐步形
成为一个地方风味极其浓郁的体系。如
今，川菜不仅在中国各地有着广泛的影
Sichuan Cuisine is a local cuisine that developed in
early times, forming part of the culture of ancient Sichuan in
Southwestern China. According to ancient texts, more than two
thousand years ago, there were already such seasonings as brine,
rock salt, pepper, ginger and so on. Various items of bronze and
pottery tableware have been found among excavated cultural
relics, showing the great age of the cooking techniques.
In the beginning of the 16th century, Sichuan Cuisine used
local pepper as seasoning and inherited the seasoning tradition
of "paying attention to the taste" and "attaching importance to
pungency" and developed it further. At the turn of the 19th and
20th centuries, it gradually became a system with strong local
characteristics. Now, Sichuan Cuisine is widely enjoyed all over
China and has spread to many
countries.
Mention Sichuan Cuisine
and tongue-numbing and
spicy tastes come to mind.
Seasonings are very important
in Sichuan Cuisine and many
different flavors abound, which
can be seen from seasonings
such as scallion, ginger, garlic,
chili, pepper, Chinese pepper,
vinegar, Pixian County bean
paste, fermented glutinous rice
wine, sugar, salt and so on. If

响，食者众多，而且已遍及世
界许多国家和地区。
一提起川菜， 人们的印
象中似乎只有麻、辣两味，其
实川菜特别注重调味，味型也
相当丰富，单看调料就可见一
斑——葱、姜、蒜、辣椒、胡
椒、花椒、醋、郫县豆瓣酱、
醪糟、糖、盐，不一而足。只
要巧施厨艺，就能精心调和成
酸、甜、苦、辣、麻、香、咸
等7种滋味。
四川素有“天府之国”
之称， 56万平方公里境内，
物产富庶。烹饪原料多而广。
川菜拥有4000多个菜肴点心品
种，是由筵席菜、便餐菜、家
常菜、三蒸九扣菜、风味小吃
5个大类组成的，常用烹调技
法近40种，长于小煎、小炒、
干煸、干烧、家常烧等技法。
菜品多为经济可口的大众家常
菜，风格朴实清新。
麻婆豆腐：为四川省的传
统风味菜肴。相传在清朝同治
末年，成都有位陈姓妇女脸上
生有麻子，但烧得一手好菜，
经营餐馆以豆腐的味道最为特
别，麻辣味鲜、色泽红亮，深
受群众喜爱，因而得名。
鱼香肉丝：色红肉嫩，鱼
香味突出。因模仿民间烹鱼的
调料和方法制作，故名鱼香。
回锅肉：红绿相衬，咸中
带甜，微辣醇鲜、味浓而香，
是四川的传统菜肴。
the cook is skillful euough, seven flavors—sour, sweet, bitter, spicy, tonguenumbing,
aromatic and salty should be detected.
Sichuan enjoys a reputation as a "land of abundance". Covering an
area of 560,000
square kilometres,
i t y i e l d s r i c h
c o o k i n g
i n g r e d i e n t s .
Sichuan Cuisine
boasts more than
4,000 cour s e s ,
d i v i d e d i n t o
five types, such
as feast dishes,
r e f r e s h m e n t
d i s h e s , h ome -
s t y l e d i s h e s ,
steamed dishes
and characteristic
snacks. There are nearly 40 kinds of common cooking techniques,
especially sautéing, frying, stir-frying without stewing, dry-frying, homestyle
frying and so on. Most are economic and flavorful home style dishes,
simple and fresh.
Mapo (meaning "pockmarked lady" in Chinese) Tofu (Sautéed Tofu
in Hot and Spicy Sauce): It is a traditional flavorful dish. It is said that
towards the end of the reign of Tongzhi (1862-1875) of the Qing Dynasty,
there was a lady surnamed Chen who was pockmarked but was a very
good cook. The tofu in her restaurant was especially tasty with spicy,
tongue-numbing flavor and bright red color, which was deeply loved by
her customers.
Fish-flavored Shredded Pork (Sautéed Shredded Pork with Spicy
Garlic Sauce): Its meat is red and tender. It imitates the seasoning and
method of cooking fish, hence its name.
Twice Cooked Pork Slices (Sautéed Sliced Pork with Pepper and
Chili): Its color is red and green; its taste is salty with a little sweet and
spicy flavor and it is fragrant.