用英语表达四川美食

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Sichuan food

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。

Sichuan

food

is

one

of

the four

famous

food

schools

in

Chinese

cookery.

It

is

a

crystallization

of

Sichuan

cookery

characterized

by

having

light

and

strong,

hot

and

p

eppery

flavor,

and

known

as

“One

dish

one

taste;

Hundred dishes hundred tastes.” It ha

s been highly honored as one of the best tastes all over the world.

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。

Sichuan food has a long history which originated from ancient kingdoms of Ba and Shu. After undergoing the

enlightenment period from 770 B.C. to 206 B.C., it formed its initial outline from 265 A.D. to 317 A.D. Greater

development was made during 581 A.D. to 960 A.D. In 960 A.D.-1279 A.D., Sichuan food crossed the border of

Ba and Shu and was introduced to the national capital, thus became known to everybody. During the period from

1667

to

18

th

century

Sichuan

food

began

to

be

flavored

with

hot

pepper

and

thus

had

not

only

inherited

the

traditional style formed during the Ba and Shu period as “being particular about the refined tastes, fragra

nt and

pungent

flavor”,

but

also

made

further

developments.

After

the

late

period

of

the

Qing

Dynasty

(1644

-1911)

it

gradually formed a food school rich in its own typical local flavors.

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, an inland province, with temperate climate, evergreen seasons, fresh vegetables and fruits, abundant

grains an

d livestock, rare birds and animals, rich waters and fat fishes, has been reputed as “Land of Abundance”

since

ancient

times.

Under

the

hard

cultivation

of

chefs,

scholars

and

gourmets

since

ancient

times,

the

unique

flavor of Sichuan food has been gradually developed in Sichuan basin, a piece of land richly endowed by nature.

It’s

represented

by

delicacies

from

Chengdu,

and

Zigong

each

in

the

west,

and

middle

south

of

Sichuan

respectively.

During

the

long

and

common

development,

it

has

formed

a

unique

food

school

featuring

complementarily light and strong, hot and peppery flavor, gradual accomplishment in dish style and more perfect

combination at banquets. It’s remarkably characterized by its diversity in the use of seasonings, its unique culinary

skills, its great variety of cooking ingredients, its changes in styles, and its adaptability to all tastes.

Mandarin Diced Chicken

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