搜索
川菜SzechwancuisineSichuancuisine,orSzechwancuisine(四川菜，川菜)isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldflavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipeppers（红辣椒）,aswellastheuniqueflavoroftheSichuanpepper.Peanuts,sesamepaste,andginger（姜）arealsoprominentingredientsinSzechuancooking.[1]AlthoughtheofficialpinyinromanisationnowisSichuan,thecuisineisstilloftenspelledSzechuanorSzechwaninNorthAmerica.麻婆豆腐MapotofuItisacombinationoftofu(beancurd)setinaspicychili-andbean-basedsauce,typicallyathin,oily,andbrightredsuspension,andoftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervegetables,orwoodearfungus.宫保鸡丁KungPaochickenAspicystir-frydishmadewithchicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSzechuancuisineoriginatedintheSichuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvariationsthataretypicallylessspicythantheSichuanserving.KungPaochickenisalsoastapleofwesternizedChinesecuisine.servedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbeefoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSzechuanpeppercorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.IloveChuancai!