文档介绍：Sichuan Food 钟欢20144402
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Introduction:
Although it's most famous for its electrifying use of chilies and lip-tingling Sichuan peppercorns四川花椒, the heart of the local style of cooking lies in the artful mixing of flavors. Sichuanese cooks excel bining hot, numbing, sweet, sour, savory and nutty seasonings 麻辣酸甜鲜香和各种奇异的调料to create an astonishing variety of flavors. Some of these are dazzlingly hot特辣, like the numbing-and-hot麻辣味 mix of Sichuan pepper花椒 and dried chilies干辣椒. Other dishes are mildly spicy微辣, like those featuring a fish-fragrant sauce 鱼香酱based on pickled chilies腌辣椒, and those with a sweet-and-sour lychee-flavored sauce荔枝酱 are not hot at all.
1、凉拌鸡
Cold chicken in a spicy sauce
Sichuanese cold chicken dishes, made with poached chicken白切鸡 bathed in a spicy sauce辣椒酱, are simple yet sensational. There's no single recipe, but the chicken is often chopped on the bone 鸡去骨and a typical sauce might include vinegar醋, sugar, soy sauce酱油, chili oil, sesame oil 芝麻油and a sprinkling of ground Sichuan pepper花椒粉. Roasted peanuts烤花生米 or sesame seeds芝麻粒 and sliced scallions 葱丝may be added as a final flourish.
2、麻婆豆腐
Pock-marked old woman's tofu
If you ever thought tofu was boring, this dish will make you think again. It's a mind-blowingly delicious concoction of tender tofu嫩豆腐, minced beef or pork肉末(牛肉或猪肉), Sichuan chili bean sauce 豆瓣酱and ground Sichuan pepper花椒粉 that will w