自用英语介绍川菜(多图)
英文版介绍四川的美食作文
英文版介绍四川的美食作文Sichuan cuisine is one of the most famous and popular cuisines in China. It is known for its bold, spicy, and flavorful dishes that are sure to excite the taste buds. Here are some of the must-try dishes when visiting Sichuan:First up is the famous Sichuan hot pot. This dish is a communal meal where diners cook their own food in a pot of boiling broth. The broth is usually spicy and numbing, made with Sichuan peppercorns and chili peppers. The hot pot ingredients can range from thinly sliced meats and vegetables to seafood and tofu. It's a great way to bond with friends and family over a delicious meal.Another popular dish is mapo tofu. This is a spicy and savory dish made with soft tofu, ground pork, and a spicy bean sauce. The dish is named after the elderly woman who created it, and it is now a staple in Sichuan cuisine. The dish is best eaten with a bowl of steamed rice to balance out the spiciness.Kung Pao chicken is another Sichuan classic. It is astir-fry dish made with diced chicken, peanuts, and vegetables. The sauce is made with Sichuan peppercorns,chili peppers, and a sweet and sour sauce. The dish is named after a famous Sichuan governor who loved spicy food, and it is now a popular dish all over the world.Last but not least is dan dan noodles. This dish is a spicy noodle soup made with ground pork, Sichuan peppercorns, and chili oil. The noodles are usually thinand chewy, and the broth is rich and flavorful. The dish is named after the street vendors who used to carry thenoodles and sauce in baskets on a pole over their shoulders.These are just a few of the many delicious dishes that Sichuan cuisine has to offer. With its bold flavors andspicy kick, it's no wonder that Sichuan cuisine is loved by people all over the world.。
川菜(英文菜谱)附图片
Sichuan Cuisine INTRODUCTION:Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine(Chinese: 四川菜; pinyin: Sichuancai or Chinese: 川菜; pinyin: chuancai) is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn(花椒). Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan'or 'Szechwan'in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997. The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style1. Sweet Corn Pancakes【Ingredients】100-120 g Canned sweet corn1 clove Minced garlic1 stalk Leek (you can use scallion instead)1 Egg2 tbsp All-pourpose flour3 tbsp Water1 tsp Light soya sauce1 tsp Salt½ tsp Chicken powderOil for frying【Directions】1.Mix all the ingredients in a bowl. Stir just enough to get blended.2.Season with salt, soya sauce and chicken powder.3.In a flat bottom pan, heat up the oil on medium heat. Once the oil is hot enough,drop a tablespoon of paste in the pan. Pan fry until both sides are golden in colo r.2. SPICY SZECHUAN BEEF【Ingredients】1 lb. beef top round steak1/2 head bok choy1 med. Carrot1 stalk celery3 green onions1 med. green bell pepper2 tbsp. dry sherry1 tbsp. soy sauce2 tsp. chili oil3/4 tsp. Szechuan peppercorns2 tbsp. cooking oil【Directions】1. Partially freeze beef; slice thinly across the grain into bite-size strips. Chop the bok choy; set aside. Cut the carrot and green bell pepper into matchstick size pieces; set aside. Bias slice the celery into 1/2 inch lengths; set aside. Thinly slice the green onions; set aside.2. In a small bowl stir together the dry sherry, soy sauce and the chili oil. Crush the Szechuan peppercorns and add to the soy sauce mixture; set aside.3. Preheat a wok or large skillet over high heat; add cooking oil. Stir fry onions for 1 1/2 minutes. Add bok choy and celery; stir fry 1 minute more. Add carrot and green bell pepper; stir fry 2 minutes more. Remove vegetables. Add more oil if necessary. Add half of the beef to the wok. Stir fry 2-3 minutes. Remove beef. Stir fry remaining beef 2-3 minutes. Return all meat to wok.4. Stir soy sauce mixture; stir into wok. Cook and stir for 1 minute or until heated through. Stir in vegetables; cover and cook 1 minute. Serve over steamed or fried rice3. BRAISED EGGPLANT【Ingredients】2 small to medium eggplant4 cloves garlic, minced3 Tbsps. vegetable oilSalt to taste1/4 cup water2 Tbsps. soy sauce2 Tbsps. dry sherry2 Tbsps. hoisin sauce2 tsps. sugar1/4 tsp. crushed red pepper【Directions】1.Wash, do not peel, eggplant, and cut into 1 inch cubes.2.Crush and chop garlic. Heat oil to very hot, sprinkle with salt, add eggplant.Brown on all sides. Do not add any more oil, just keep stirring and add garlic. Add water and cover to steam 6-8 minutes. Add remaining ingredients. Stir well until coated. Reduce heat, cover and cook about 5 more minutes. Serve immediately.Is also good as a leftover and served at room temperature.3. KUNG PAO CHICKEN【Ingredients】5 tsp. soy sauce, divided5 tsp. dry sherry, divided3-1/2 tsp. cornstarch, divided1/4 tsp. salt3 skinless boneless chicken breast halves cut into bite size pieces2 tbsp. chicken broth or water1 tbsp. red wine vinegar1-1/2 tsp. sugar3 tbsp. vegetable oil, divided1/3 c. salted peanuts6 to 8 small dried hot chili peppers1-1/2 tsp. minced fresh ginger2 green onions cut into 1-1/2 inch pieces【Directions】1.For marinade, combine 2 tsp. soy sauce, 2 tsp. sherry, 2 tsp. cornstarch and salt inlarge bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.bine remaining 3 tsp. soy sauce, 3 tsp. sherry, chicken broth, vinegar, sugarand remaining 1-1/2 tsp. cornstarch in small bowl; mix well and set aside.3.Heat 1 tbsp. oil in wok or large skillet over medium heat. Add peanuts and cookuntil golden. Remove peanuts and set aside.4.Heat remaining 2 tbsp. oil in wok over medium heat. Add chili peppers andstir-fry until peppers just begin to darken, about 1 minute. Increase heat to high.5.Add chicken and stir-fry 2 minutes. Add ginger; stir-fry until chicken is cookedthrough, about 1 minute more. Add onions and peanuts to wok. Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.。
向外国朋友介绍四川的美食英语作文
向外国朋友介绍四川的美食英语作文IntroductionSichuan cuisine, also known as Szechuan cuisine, is a style of Chinese cuisine originating from the Sichuan province in southwestern China. Known for its bold flavors, use of Sichuan peppercorns, and fiery spices, Sichuan cuisine has gained popularity all over the world. In this article, I will introduce some of the most famous Sichuan dishes to my foreign friends and give some insights into the unique flavors and cooking techniques that make Sichuan cuisine so special.1. Mapo Tofu (麻婆豆腐)Mapo Tofu is one of the most famous Sichuan dishes. It is a spicy and flavorful dish made with soft tofu cooked in a spicy, oily, and numbing sauce. The key to a good Mapo Tofu is the combination of flavors – the heat from the Sichuan peppercorns, the spiciness from the chili pepper, and the richness from the fermented black beans. It is a dish that is guaranteed to leave your taste buds tingling.2. Kung Pao Chicken (宫保鸡丁)Kung Pao Chicken is another iconic Sichuan dish. It is astir-fry dish made with diced chicken, peanuts, vegetables, andchili peppers. The dish is known for its bold flavors and combination of spicy and sweet tastes. The sauce is made with soy sauce, hoisin sauce, and Sichuan peppercorns, giving it a distinctive taste that is both savory and spicy.3. Fish-flavored Shredded Pork (鱼香肉丝)Despite its name, Fish-flavored Shredded Pork does not actually have any fish in it. It is a popular Sichuan dish made with thinly sliced pork stir-fried with garlic, ginger, shallots, and a variety of vegetables. The sauce is made with soy sauce, vinegar, sugar, and chili peppers, giving it a sweet, sour, and spicy flavor that is characteristic of Sichuan cuisine.4. Sichuan Hot Pot (四川火锅)Sichuan Hot Pot is a popular communal dish in Sichuan cuisine. It is a simmering pot of spicy broth filled with a variety of meats, vegetables, and tofu. Diners cook their own ingredients in the hot pot and enjoy them with a selection of dipping sauces. The broth is made with Sichuan peppercorns, dried chili peppers, garlic, and ginger, giving it a distinctive numbing and spicy flavor.5. Twice-Cooked Pork (回锅肉)Twice-Cooked Pork is a famous Sichuan dish made with pork belly that is first boiled and then sliced and stir-fried with vegetables and spicy seasonings. The dish gets its name from the two cooking methods used – boiling and stir-frying. The key to a good Twice-Cooked Pork is the balance of flavors – the richness of the pork belly, the crispness of the vegetables, and the spiciness of the seasonings.ConclusionSichuan cuisine is known for its bold flavors, use of Sichuan peppercorns, and fiery spices. The dishes mentioned above are just a few examples of the delicious and unique flavors that Sichuan cuisine has to offer. Whether you are a fan of spicy food or looking to explore new culinary experiences, Sichuan cuisine is definitely worth a try. So grab your chopsticks and dig in!。
介绍川菜英文PPT
2. 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.在炸鸡肉前放入盐。 注意,你必须分散以至于鸡可以结合盐。否 则,是没有盐味的鸡肉,因为盐鸡壳会转硬、 盐只能附着于鸡肉的表面。
3.Fried chicken with hot oil.The fire must be big, while the chicken crisp outside,it is relatively soft in it. • 把鸡放入热油中炸。这时火一定要大,鸡肉 才会外酥,只是相对里面的肉柔软。
• Heat the salad oil,add diced chicken until cooked. • 把色拉油加热,加入鸡丁炒至熟。 • Then put into the red pepper, pepper, stir fry with emergency fire. • 然后放入红辣椒、胡椒粉、炒菜紧急火 • Take the fried chicken and red pepper out. • 把炸鸡和红辣椒取出。
魅力川菜
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Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history.
川菜英文介绍课件
一．笋鸡肉切成1厘米见方的丁，用少许盐、酱油，料酒拌匀，用湿淀粉 浆好，再拌上点油。
二．青笋切成丁。姜和蒜均切成片。把泡辣椒剁碎待用。再用汤、葱、姜、 蒜、料酒、酱油、 糖、湿淀粉、味精对面带甜味的汁。
用旺火把炒勺热放入大油，油热后投入鸡丁炒8成熟时放进泡辣椒，随 之下青笋翻炒，接着把对好的芡汁也倒入炒勺中，汁开后再翻炒均匀， 滴入醋即成。 特 点： 微甜，味鲜香，为四川传统菜之一 。
The characteristic of sichuan food
1 Out standing hot
2 Sweet
3 Oil
4 Delicious
5
Heavy flavour
Sichuan food use “three pepper”---chili （辣椒），pepper（花椒），pepper（胡椒 ）
sichuan cuisine
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汇报人姓名
Sichuan food has a long h isto r y.
As one of our eight regional cuisines, sichuan cuisine occupies an important position in the history
and fresh ginger（姜）.While fry ,boil ,simmer ,ect. 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
Spicy chicken辣子鸡丁
自用英语介绍川菜多图
• served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Sichuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used.
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Characteristic features
麻婆豆腐
Mapo tofu
• It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.FoodBiblioteka sample appreciation
川菜英语演讲
I am a person of sichuan.I like sichuan home-cooking very much, today I'd like to introduce some of the most famous sichuan dishes for you.
ห้องสมุดไป่ตู้
有多少人不知道它是没有鱼 的呢？How many people don't know it is
not fish ?
回锅肉
麻婆豆腐
Mapo Tofu
它最主要的调料是豆瓣酱
It is the main condiment bean paste
回锅肉
Twice-cooked pork
它的最佳搭档是青椒
The green peppers is the best partner.
宫保鸡丁
KUNG-PAO CHICKEN
宫保鸡丁少不了花生米
Kung pao chicken little not peanuts
夫妻肺片
Beef and beef offal
油泼辣子才让它如此迷人
Oil and vigorous son make it so charming
鱼香肉丝
fish flavored pord slices
我是一个四川人。我非常喜欢四川的家常菜，今天 我就来给大家介绍几道四川最有名的菜。
麻婆豆腐 mapo Tofu
Twice-cooked pork 宫保鸡丁 KUNG-PAO CHICKEN 夫妻肺片 Beef and beef offal 鱼香肉丝 fish flavored pord slices
川菜相关特点介绍英文作文
川菜相关特点介绍英文作文英文：As a lover of Sichuan cuisine, I must say that its unique and bold flavors are what make it stand out from other Chinese cuisines. Here are some of thecharacteristics that make Sichuan cuisine so special:1. Spicy and numbing: Sichuan cuisine is known for its liberal use of Sichuan peppercorns and chili peppers, which give the dishes a spicy and numbing sensation. This is known as "mala" in Chinese, which literally means "numbing and spicy."2. Diverse flavors: Sichuan cuisine is not just about being spicy. It also includes sour, sweet, and salty flavors, which are often combined in the same dish. For example, "fish-flavored eggplant" is a dish that combines sweet, sour, and salty flavors.3. Bold and hearty: Sichuan cuisine is not for thefaint of heart. The dishes are often rich and hearty, with a lot of meat and oil. For example, "mapo tofu" is a spicy and oily dish that is made with tofu and ground pork.4. Use of Sichuan peppercorns: Sichuan peppercorns area key ingredient in Sichuan cuisine. They give the dishes a unique flavor and a numbing sensation that is hard to replicate with other spices.5. Preservation techniques: Sichuan cuisine has a long history of preserving food using techniques such aspickling and smoking. This has led to the development of many unique dishes, such as "smoked duck" and "pickled vegetables."中文：作为一名川菜爱好者，我必须说，它独特而大胆的口味是使其从其他中国菜系中脱颖而出的原因。
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tofu
• It is a combination of tofu (bean curd) set in a spicy chili- and beanbased sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other
Pork lungs sichuan style
重庆口水鸡 干锅鸡杂 重庆辣子鸡 鱼香肉丝 张飞牛肉 川北凉粉 麻辣烫 灯影牛肉 Chongqing mouth-watering Hot pot chicken giblets Chongqing otus Sichuan north bean jelly Braised pork 辣子翅丁 Zhang fei beef malatang 红油老麻抄手 Of the beef Hot pepper wing 回锅肉 Old red oil flax reading 蚂蚁上树 泡椒鸡爪 Sichuan style ste Ants on冒菜 the tree Pickled chicken feet 自贡小煎鸭胗 Chengdu special 四川担担面 泡椒牛肉粒 Zigong smallDan Fried duck gizzard cooking Sichuan Dan noodles
• served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Sichuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used.
Food sample appreciation
宫保鸡丁 Kung Pao chicken
• A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of centralwestern China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.
舌尖上的 四川 The tongue of the Sichuan
Characteristic features
Food sample appreciation
Introduction of cuisines
Introduction of cuisines
Sichuan Cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. Be famous for spicy and pungency , Sichuan Cuisine is one of the most important cuisine in chinese. Originated in the Qin Dynasty ,till now, it is internationally famous and widely accepted throughout the world.
Sichuan cooking has bold flavor , particularly the pungency（辛辣） and spiciness resulting from liberal use of garlic and chili peppers（红辣椒）, as well as the unique flavor of the Sichuan pepper. Peanuts, sesame paste, and ginger （姜）are also prominent ingredients in Sichuan cooking.