用英語說中國文化藝術 第16期:烹飪文化之川菜
Sichuan Cuisine
Usually fried or roasted，food cooked in Sichuan Cuisine boasts a variety of flavours and diversified culinary styles.
或炸或烤，川菜以其味道的多樣和多樣化的烹飪風格爲豪。Chilli，pepper, Chinese prickly ash and ginger are most frequently used condiments. So Sichuan Cuisine styled food tastes hot，tongue-numbing，sour and delicious.
辣椒、胡椒、花椒、姜是最常用的調味品。因此川菜風格的事物嚐起來燙，麻，酸，非常美味。
With Chengdu flavour as the orthodox, it includes Chongqing cuisine，Dongshan cuisine，Zigong cuisine，etc. It is said that as early as more than 1 000 years ago Sichuan Cuisine was already very unique.
成都風味被認爲是正統，包括重慶菜、東山菜、自貢菜等等。據說早在一千年前川菜已經自成一派。Some of the famous dishes are Fish-Flavored Pork Threads，Fuqi Ox Lung Slice, Mapo Bean Curd and Spicy Diced Chicken with Peanuts.
川菜中著名的菜有：魚香肉絲、夫妻肺片、麻婆豆腐和宮保雞丁。Fuqi Ox Lung Slice was made by marinating ox lung，beef or chopped entrails，eye-pleasing， tender and is said that in the 1930's, Guo Chaohua，a native of Chengdu，and his wife sold ox lung slices for a living. Due to its elaborate cookery and distinctive flavor, it was very popular with the mass consumers， hence its name Fuqi，meaning a couple，that is，the dish was cooked and sold by a couple or husband and wife.
夫妻肺片由醃製的牛的肺片、牛肉或者碎牛雜製成，顏色紅亮，軟糯入味，麻辣鮮香。據說上世紀30年代成都人郭朝華和他的妻子以賣肺片爲生。因爲其製作考究，味道獨特，受到廣大消費者的喜愛。
