• 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。
精品资料
• It draws the materials extensively and takes advantage of spicy. With its unique style of cooking methods and local flavor , it combines the characteristics of southeast and northwest. Absolutely, it has an excellent reputation both at home pork 回锅肉
Gongbaojiding 宫保鸡丁
Boiled fish 水煮鱼
Mapo beancurd 麻婆豆腐
Flavored pork鱼 香肉丝
I want them!
Fuqifeipian夫妻 肺片
Sichuan food
Master designer ：
Secretary ：华晨宇 夏小雨 邱奇奇 刘振振 文俏文
Design: LYP and Fangyuan
• Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history.
• 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。
• 它的菜品广泛的利用辣椒做材料。以其独特的烹 饪方法和地方风味,它的特点,结合东南西北的风格, 它在国内外都享有盛誉。
• 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 in Chengdu, Chongqing, represented by two local dishes
• The Characteristic of Sichuan food is very obvious： outstanding hot, sweet（香）, oil, Delicious, 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.