1、a1 Szechwan cuisinea2a3Sichuancuisine,orSzechwancuisine(四川菜，川菜)isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Ithasboldflavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipeppers（红辣椒）,aswellastheuniqueflavoroftheSichuanpepper.Peanuts,sesame
2、paste,andginger（姜）arealsoprominentingredientsinSzechuancooking.1AlthoughtheofficialpinyinromanisationnowisSichuan,thecuisineisstilloftenspelledSzechuanorSzechwaninNorthAmerica.a4MapotofuItisacombinationoftofu(beancurd)setinaspicychili-andbean-basedsauce,typicallyathin,oily,andbrightredsuspension,and
3、oftencookedwithfermentedblackbeansandmincedmeat,usuallyporkorbeef.Variationsexistwithotheringredientssuchaswaterchestnuts,onions,othervegetables,orwoodearfungus.a5a6宫保鸡丁KungPaochickenAspicystir-frydishmadewithchicken,peanuts,vegetables,andchilipeppers.TheclassicdishinSzechuancuisineoriginatedintheSi
4、chuanProvinceofcentral-westernChinaandincludesSichuanpeppercorns.AlthoughthedishisfoundthroughoutChina,thereareregionalvariationsthataretypicallylessspicythantheSichuanserving.KungPaochickenisalsoastapleofwesternizedChinesecuisine.a7a8 servedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbe
5、efoffal.Commoningredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSzechuanpeppercorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused.a9 a10鱼香肉丝鱼香肉丝Fish-Flavored Shredded Porka11灯影牛肉灯影牛肉translucent beef slicesa12a13a14a15蚂蚁上树蚂蚁上树vermicelli with spicy minced porka16a17a18a19a20a21a22a23a24a25a26谢谢观赏！谢谢观赏！
