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CharmingSichuancuisine卢某某Somefacts…….EightGreatTraditions(八大菜系)：Anhui,Guangdong,Fujian,Hunan,Jiangsu,Sichuan,Zhejiang一些事实……八伟大的传统（八大菜系）：安徽省、广东、福建、湖南、江苏、四川、浙江•Sichuanfoodhasalonghistory.Asoneofoureightregionalcuisines，Sichuancuisineoccupiesanimportantpositioninthehistory.•Itdrawsthematerialsextensivelyandtakesadvantageofspicy.Withitsuniquestyleofcookingmethodsandlocalflavor,itcombinesthecharacteristicsofsoutheastandnorthwest.Absolutely,ithasanexcellentreputationbothathomeandabroad.四川菜有着悠久的历史。作为我们的一个八个菜系，四川菜的发展史上占有重要地位。得出材料广泛利用辣。它以其独特的烹饪方法和风味的风格，它的特点结合东南西北。当然，它已经在国内外的声誉。•ThebirthplaceofsichuanfoodaretheancientBaandShuStates.•SichuancuisineisbasedinChengdu,Chongqing,representedbytwolocaldishes•Excellentenvironment,richresources,providetheadvantagestheformationanddevelopmentofSichuanfood.四川菜的发源地是古代的巴、蜀。四川菜是以成都，重庆，两个地方菜为代表优良的环境，丰富的资源优势，提供四川菜的形成与发展。EatinChinaTasteinSichuan！！吃在中国，味在四川！！Thecharacteristicofsichuanfoodisveryobvious:outstandinghot,sweet（香）oil,delicious,heavyflavor,usethreepepper——chili（辣椒），pepper（胡椒），pepper（花椒）andfreshginger.Whilefry,boil,simmer,etc,areallusedincookingmethods四川菜的特点是非常明显的：突出的热点，甜（香）油，好吃，味道很重，用“三椒”——辣椒（辣椒），辣椒（胡椒），辣椒（花椒）和鲜姜。而炒，煮，炖，等等，都是用于烹调方法Mapobeancurd(麻婆豆腐）Gongbaojiding（宫保鸡丁）Twice-cookedpork回锅肉Fuqifeipian（夫妻肺片）Dengyingbeef(灯影牛肉)Shreddedporkwithgarlicsauce鱼香肉丝BoiledporkSpicychickenAntsclimbingupatreeHowtomakespicychicken•Rawmaterials:Achicken,driedSichuanredpepper,cookingwine,SMG（味精）,soysauce（酱油）,saladoil,pepper,saltetc.•原料：鸡，四川豆腐干的红辣椒，料酒，SMG（味精），酱油（酱油），色拉油，辣椒，盐等。Pratices•CutthewholechickenintosmallDing.•Sprinkledchickenwithsoysauce,saltandMSG.Mixthemaspossibleasyoucanandaddwinetosoakabout30minutes.•Heatthesaladoil,adddicedchickenuntilcooked.•Thenputintotheredpepper,pepper,stirfrywithemergencyfire（急火翻炒）.•Takethefriedchickenandredpepperout.实践把整只鸡切成小丁。把鸡和酱油，盐和味精。把它们尽可能你可以加酒浸泡约30分钟。热的色拉油，加入鸡丁熟。然后放入红辣椒，胡椒，用急火炒（急火翻炒）。以炸鸡和红辣椒了Note:1.Chilliesandpeppercanbeaddedwithyourowntastes.ButtoreflecttheOriginalfeaturesofthisdish,thechickenisbesttobefullycoveredbythepeppers,insteadofjustseveralpeppersonchicken.2.Putthesaltbeforefringchicken.Payattention,youmustscatterenoughsothatchickencancombinedwithsalt.Otherwisethereisnosalttasteinchickenbecausechickenshellhasturnedhard,saltcanonlybeattachedonthesurfaceofchicken.3.Friedchickenwithhotoil.Thefiremustbebig,whilethechickencrispoutside,itisrelativelysoftinit.注：1。辣椒和花椒可以添加你自己的口味。但反映这道菜的原始特征，鸡是最好的是完全覆盖的辣椒，而不只是几个辣椒鸡。把盐放在炸鸡肉。注意，你必须分散以至于鸡可以结合盐。否则就没有盐味的鸡肉因为盐鸡壳转硬，盐只能附着在鸡肉表面。热油炸鸡。火要大，而鸡外脆，它是比较软。WineandDine佳肴也需美酒配WelcometoSichuan