用英语表达四川美食

可编辑可编辑精品文档精品文档可编辑精品文档Sichuanfood川菜是中国的著名四大菜系之一，是四川烹饪文化的结晶，具有清鲜醇浓、麻辣辛香，“一菜一格，百菜百味”的独特风味，在国际上享有“食在中国，味在四川”之美誉。SichuanfoodisoneofthefourfamousfoodschoolsinChinesecookery.ItisacrystallizationofSichuancookerycharacterizedbyhavinglightandstrong,hotandpepperyflavor,andknownas“Onedishonetaste;Hundreddisheshundredtastes.”Ithasbeenhighlyhonoredasoneofthebesttastesallovertheworld.川菜源远流长，它发源于古代巴国和蜀国，历经了春秋至秦（公元前770-公元前206）的启蒙时期后，到西晋（265-317年）形成了初期的轮廓。隋唐五代（581-960年）川菜有了较大的发展。两宋时（960-1290年），川菜已跨越了巴蜀边界，进入京都，为世人所知。明末清初（1667-18世纪），川菜运用辣椒进行调味，不仅继承了巴蜀时就形成的“尚滋味”、“好辛香”的传统，而且进一步得到发展。晚清以后，逐步形成了一个地方风味极其浓郁的菜系。SichuanfoodhasalonghistorywhichoriginatedfromancientkingdomsofBaandShu.Afterundergoingtheenlightenmentperiodfrom770B.C.to206B.C.,itformeditsinitialoutlinefrom265A.D.to317A.D.Greaterdevelopmentwasmadeduring581A.D.to960A.D.In960A.D.-1279A.D.,SichuanfoodcrossedtheborderofBaandShuandwasintroducedtothenationalcapital,thusbecameknowntoeverybody.Duringtheperiodfrom1667to18thcenturySichuanfoodbegantobeflavoredwithhotpepperandthushadnotonlyinheritedthetraditionalstyleformedduringtheBaandShuperiodas“beingparticularabouttherefinedtastes,fragrantandpungentflavor”,butalsomadefurtherdevelopments.AfterthelateperiodoftheQingDynasty(1644-1911)itgraduallyformedafoodschoolrichinitsowntypicallocalflavors.四川地处内陆，气候温和，四季常青，蔬果葱笼，粮畜丰盛，山有珍奇，水泽鱼肥，自古被誉为“天府之国”。川菜的独特风味是在四川盆地得天独厚的水土中，在历代厨师和文人、美食家的辛勤耕耘下逐步发展起来的。它以川西平原的成都市、和川中南的自贡市的美味佳肴为代表，在漫长的共同发展过程中形成了清鲜醇浓相宜、麻辣风味独特、菜式逐臻完整、筵席组合完美的独特菜系。具有：调味多样、烹饪独特、取材广泛、菜式纷呈、适宜性强等显著特长。Sichuan,aninlandprovince,withtemperateclimate,evergreenseasons,freshvegetablesandfruits,abundantgrainsandlivestock,rarebirdsandanimals,richwatersandfatfishes,hasbeenreputedas“LandofAbundance”sinceancienttimes.Underthehardcultivationofchefs,scholarsandgourmetssinceancienttimes,theuniqueflavorofSichuanfoodhasbeengraduallydevelopedinSichuanbasin,apieceoflandrichlyendowedbynature.It’srepresentedbydelicaciesfromChengdu,andZigongeachinthewest,andmiddlesouthofSichuanrespectively.Duringthelongandcommondevelopment,ithasformedauniquefoodschoolfeaturingcomplementarilylightandstrong,hotandpepperyflavor,gradualaccomplishmentindishstyleandmoreperfectcombinationatbanquets.It’sremarkablycharacterizedbyitsdiversityintheuseofseasonings,itsuniqueculinaryskills,itsgreatvarietyofcookingingredients,itschangesinstyles,anditsadaptabilitytoalltastes.MandarinDicedChicken宫宝鸡丁是带有传奇色彩的菜肴。据说清末四川总督丁宝桢喜吃此菜，而丁在山东任巡抚时，官加太子少保，人称丁宫宝，因此得名。此菜是选用公鸡脯肉或腿肉，拍松后切成方丁，吃味着芡；锅炙后置旺火上，下油烧热，投干辣椒节、整花椒粒炸成红褐色，即下鸡丁翻炒粒散，放姜片、蒜片、红辣椒面炒香上色，烹入滋汁，迅速翻簸加酥花生仁炒匀，起锅装盘上桌。成菜具有色泽棕红，辣香酸甜，滑嫩酥脆的特点。ThisdelicacyisconnectedwithaninterestinganecdoteinthelateQingDynasty.ItwassaidthatamandarinnamedDingBaozhen,oncetheGovernorofSichuan,likedthisdishverymuchandhencethename.Cutthechickenbreastorthighintosmallcubes,addsaltandstarchwithwater.Heattheoilinawoktosmokingpoint,thenfrythechiliandpeppercornstillcolored.Putchickencubesandstir-frytillscattered.Dropginger,garlicandchilipowderandstir-fry.Poursaucemixtureofsoysauce,vinegarandsugarandstir-fryuntilcoated.Addcrisppeanutsandquicklyfrybeforeserving.ShreddedPorkwithSpecialSauce鱼香肉丝为川菜的代表采之一。此菜源于四川民间独具特色的烹鱼调味方法，所用原料离不了姜、葱、蒜、泡红辣椒、盐、糖、醋、酱油。成菜因具有鱼肴之鲜香而得名。其特点为咸甜酸辣兼备，姜葱蒜香气浓。此菜选用猪瘦肉切粗丝，吃味着芡，入油锅炒散籽，速投入姜、蒜来略炒，继下泡红辣椒（剁细）炒香出色，烹入糖醋滋汁，即放葱花，迅速颠匀，起锅装盘上桌。ThistypicalSichuandishisalwayscookedwithginger,garlic,scallions,pickledpepper(usuallychopped),salt,sugar,vinegar,andsoysauce.Itisalittlebitsweet,savoryandsourburstingwithstrongfragranceofscallionsandgarlic.Slicetheporkandcutintothickshreds,coatwithsoysauceandstarchmixedwithwater.Addoilinawokandheatuntilitbeginstosmoke.Addporkshredsandstir-fryuntilscattered.Addtheseasoningsandstir-frytillfragrantandcolored.Poursugarandvinegarsauce.Sprinklescallionsonandquicklytossthesaucebeforeserving.PepperyHotBeancurd麻婆豆腐为川菜的名菜之一，享誉中外。此菜具有色泽红亮，豆腐鲜嫩，肉绍酥香，麻辣滚烫的特点。选用石膏豆腐切成方丁，入沸水锅内汆去涩味；牛肉剁成末；锅内放菜油烧热后，下牛肉末炒香后，加盐、郫县豆瓣、红辣椒面、永川豆豉末，再炒香出色后即掺入适量鲜汤，调成味汁，放入豆腐，用小火煮片刻，移中火放入青蒜节，勾芡收汁。待汁浓亮油时起锅盛碗内，撒入花椒面即成。Thisdishhasgotitsfameathomeandabroad.Cutthebeancurdintosmallcubes,quick-boilinboilingwatertoridpuckerytaste.Veryfinelymincethebeef.Heattheoilinawok,frythemincedbeeftillfragrant.Addsalt,Chinesechilibeansauce,chilies,Chinesefermentedblackbeans,andfrytogethertillcolored.Pourfreshstockin,mixwellandslidethebeancurd.Simmerforawhileandmovethewokovermoderateflame.Addpiecesofgarlicbolts,thickenbyputtinginstarchliquid.Forextraflavor,sprinkleonalittlecrushedSichuanpepperjustbeforeserving.HeartsofChineseCabbageinChickenConcomme开水白菜是川菜名菜之一。它是用鲜嫩的黄秧白菜心或四川特产的瓢儿白菜心，经过修整、汆烫、吃味后，再放进特制的高级清汤内蒸制而成。具有菜质鲜嫩、色泽素雅、汤汁清澈、味美爽口的特点。由于汤清如水，透明见底，故名开水白菜。川菜以清鲜味醇为主。此菜是川菜典型的清鲜汤菜，它是用在高级筵席的开胃菜，有醒酒开胃的功能；而且营养丰富，含有各种维生素、蛋白质、谷氨酸等营养成分，可称为席上的珍品。ItisoneofthefamousSichuandishes.RemovetheouterleavesofChinesecabbage,retaintheheartsonlyandwashthoroughly.Scaldinboilingwaterforafewseconds.Putthemintoasuperiorlightchickensoupandsteambeforeserving.Thisdish,witharefreshingtaste,isfresh,tender,andlight-colored.Itssoupistransparentlyclear.Itisusuallyservedatluxuriousbanquetsforstimulatingtheappetiteanddispellingtheeffectofalcohol.Itcontainsvariousvitamins,proteinandglutamicacid.EnglishFoodThetwofeaturesoflifeinEnglandthatpossiblygivevisitorstheirworstimpressionsaretheEnglishweatherandEnglishcooking.Theformerissomethingthatnobodycandoanythingaboutbutcookingissomethingthatcanbelearned.Englishfoodhasoftenbeendescribedastasteless.Althoughthiscriticismhasbeenmorethanjustifiedinthepast,andinmanyinstancesstillis,thesituationischangingsomewhat.OneofthereasonsthatEnglishcookingisimprovingisthatsomanypeoplehavebeenspendingtheirholidaysabroadandhavelearnedtoappreciateunfamiliardishes.However,therearestillmanyBritishpeoplewhoaresounadventurouswhentheyvisitothercountriesthattheywillcondemneverywherethatdoesnotprovidethemwithteaandeitherfishandchipsorsausage,bakedbeansandchipsoroverdonesteakandchips.OneofthetraditionalgrousesaboutEnglishfoodisthewaythatvegetablesarecooked.FirstlytheonlywaythatmanyBritishhousewivesknowtocookgreenvegetablesistoboilthemforfartoolongintoomuchsaltwaterandthentothrowthewaterawaysothatallthevitaminsarelost.Tomakematterworse,theydonotstrainthevegetablessufficientlysothattheyappearasasoggywetmassontheplate.ItwouldbeunfairtosaythatallEnglishfoodisbad.Indeedtherawingredientsareusuallyofveryhighquality,especiallythemeatandfish.Moreover,manytraditionalBritishdishesareasgoodasanythingyoucangetanywhere.NearlyeverybodyknowsaboutroastbeefandYorkshirepuddingbutthisisbynomeanstheonlydishthatiscookedwell.AvisitorifinvitedtoanEnglishhomemightwellenjoysteakandkidneypuddingorpie,saddleofmuttonwithredcurrant(红浆果)jelly,allsortsofsmokedfish,especiallykippers(鲱鱼干),boiledsaltbeefandcarrots,tomentionbutafew.AstrangethingaboutEnglandthatthevisitormaynoticeisthatmostofthegoodrestaurantsinEnglandarerunandstaffedbyforeigners---forexamplethereisalargenumberofChinese,IndianandItalianrestaurantsandtoalesserextentFrenchandSpanishones.