发布日期：2024-03-20 14:23
Sichuan Cuisine--One of the Most Popular Cuisines
中国八大菜系之川菜
Sichuan Cuisine is one of the eight Chinese cuisines and it has the largest market share in China. Sichuan cuisine is featured with its wide range of materials, varied seasonings, diverse dishes, fresh fragrance, mellow and strong taste and good use of spicy seasoning. Sichuan hot pot, Ma Po Tofu, Kung Pao Chicken, Sliced Beef and Ox Organs in Chili Sauce, Sliced Pork in Hot Chili soup are the famous and representative Sichuan cuisine dishes. For example, Sichuan hot pot is famous for its hot, spicy, fresh and fragrant food. Its consumer groups cover a wide range of people and the number of hot pot lovers is too large for other cuisines. It is said that Sichuan hot pot has gone to more than 50 countries and regions around the world.
川菜，中国八大菜系之一，深受广大中国人的喜爱。川菜以取材广泛，调味多变，菜式多样,口味清鲜，醇浓并重，善用麻辣调味著称。四川火锅，麻婆豆腐，宫保鸡丁 夫妻肺片，水煮肉片等是川菜的代表菜。四川火锅，以麻，辣，鲜，香著称，其消费群体涵盖之广泛、人均消费次数之大，都是其他菜系望尘莫及的。四川火锅已走向全球五十余个国家和地区。
The origin of Sichuan cuisine dates back to Qin Dynasty. Since Jin Dynasty, some local cooking methods and dishes have been created， in the Ba and Shu area. During the Sui Dynasty and Tang Dynasty, the number of Sichuan food restaurants and cellars increased in the areas and cooking skills advanced a lot. In Song Dynasty, Sichuan food formed its own unique style distinguished from other cuisines, and gradually spread to areas outside the Ba and Shu area.
川菜的起源可以追溯到秦朝。到晋朝时，巴蜀地区已经出现了具有地方特色的烹饪方法和各式菜肴。隋唐时期，巴蜀地区的川菜餐馆和酒楼大幅增加。烹调技术也有了长足发展。到了宋代，川菜已经形成与其他菜系完全不同的独特风格，并逐渐传播到巴蜀以外的地区。
Pepper was introduced into China in the late Ming Dynasty and the early Qing Dynasty and used in Sichuan cuisine. It enriched the dishes' flavor and new dishes are then invented, which is regarded as the beginning of the modern Sichuan cuisine. Later, more kinds of peppers were added to Sichuan cuisine recipes, gradually forming the hot and spicy feature of modern Sichuan cuisine.
辣椒在明末清初传入中国后，便被用于川菜。它不但丰富了川菜风味，与辣椒相关的新菜肴应运而生。这被认为是线现代川菜的开始。后来，川菜中加入了其他品种的辣椒，逐渐形成了现代川菜的辛辣特色。
Most Sichuan cuisine dishes are hot and spicy. The two deep flavors are from the abundant using of seasonings, including hot pepper, hot peppercorn, Sichuan pepper, prickly ashes, broad bean chili paste, ginger and garlic, which are all pungent, spicy and hot. Among them the broad bean paste is known as the soul of Sichuan dishes. while the hot pepper and Sichuan pepper are the soul of it.
大多数川菜的风味以麻辣为主。这两种味道来自于大量使用辣椒，胡椒，川椒，花椒，豆瓣酱，大蒜，生姜等麻辣味调味品。其中豆瓣酱被誉为川菜之魂。而辣椒和川椒则是魂中之魂。
The local climate is humid. Eating the pepper and chili can help the blood of the body flow quickly in a short time, thus the humidity in body is easily discharged. It is also believed that eating peppers gives girls better skin.
四川当地气候潮湿，多吃辣椒可以在短时间内促进血液循环，快速将体内湿气排除体外。据说，多吃辣椒可以美容养颜。
Actually, Sichuan cuisine is not only hot and spicy. Totally Sichuan cuisine dishes have 24 flavors, which can be roughly divided into 3 major categories. The first and the most popular is hot and spicy with the representative dishes of Sichuan hot pot, Ma Po Tofu and so on. The second is pungent and aromatic, of which dishes are always with a hint of garlic and ginger, such as Kung Pao Chicken. The third is sweet and sour and Fish-Flavored Shredded Pork is the representative dish
其实，川菜不仅仅只有麻辣味，它有24中风味。大致可以分为3大类。第一类就是最受欢迎的麻辣味，代表菜有川味火锅，麻婆豆腐等。第二类是辛香味,此类菜品带有浓郁的蒜姜香味，比如宫保鸡丁，夫妻肺片，蒜泥白肉等。第三类是糖醋味，代表菜是鱼香肉丝。
As a part of Chinese culture, Sichuan cuisine culture has a long history. It is the responsibility of every Chinese person to inherit and carry forward Sichuan cuisine culture.
川菜文化是中国文化的重要组成部分，有着悠久的历史。传承和弘扬川菜文化每个中国人义不容辞的责任。
