中國八大菜系英文介紹

        Sichuan Cuisine

　　四川菜系

　　Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.

　　四川菜系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒有品嘗過四川菜的人不算來過中國。

　　If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck） Hotpot half spicy and half clear.

　　如果你吃四川菜，發(fā)現(xiàn)它過于柔和，那么你可能吃的不是正宗的四川菜。紅綠辣椒被用在許多菜肴中，帶來特別的辣味，在中國文字里叫麻，通常會在口中留下麻木的感覺。然而，多數(shù)青椒是在18世紀(jì)從美國傳入中國的，因此你應(yīng)當(dāng)為四川菜的精妙而感謝全球貿(mào)易。四川火鍋也許是世界上最出名的火鍋，尤其是半辣半清的鴛鴦火鍋。