单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,1,2,3,4,5,Charming Sichuan cuisine,卢某某,Some facts.,Eight Great Traditions(,八大菜系,),：,Anhui,Guangdong,Fujian,Hunan,Jiangsu,Sichuan,Zhejiang,一些事实,八伟大的传统（八大菜系）：安徽省、广东、福建、湖南、江苏、四川、浙江,Sichuan food has a long history.As one of our eight regional cuisines,，,Sichuan cuisine occupies an important position in the history.,It draws the materials extensively and takes advantage of spicy.With its unique style of cooking methods and local flavor,it combines the characteristics of southeast and northwest.Absolutely,it has an excellent reputation both at home and abroad.,四川菜有着悠久的历史。
作为我们的一个八个菜系，四川菜的发展史上占有重要地位得出材料广泛利用辣它以其独特的烹饪方法和风味的风格，它的特点结合东南西北当然，它已经在国内外的声誉The birthplace of sichuan food are the ancient Ba and Shu States.,Sichuan cuisine is based in Chengdu,Chongqing,represented by two local dishes,Excellent environment,rich resources,provide the advantages the formation and development of Sichuan food.,四川菜的发源地是古代的巴、蜀四川菜是以成都，重庆，两个地方菜为代表,优良的环境，丰富的资源优势，提供四川菜的形成与发展Eat in China Taste in Sichuan,！,吃在中国，味在四川！,The characteristic of sichuan food is very obvious:outstanding hot,sweet（香）oil,delicious,heavy flavor,usethree pepperchili（辣椒），pepper（胡椒），pepper（花椒）and fresh ginger.While fry,boil,simmer,etc,are all used in cooking methods,四川菜的特点是非常明显的：突出的热点，甜（香）油，好吃，味道很重，用“三椒”,辣椒（辣椒），辣椒（胡椒），辣椒（花椒）和鲜姜。
而炒，煮，炖，等等，都是用于烹调方法,Mapo beancurd(麻婆豆腐）,Gongbaojiding（宫保鸡丁）,Twice-cooked pork回锅肉,Fuqifeipian（夫妻肺片）,Dengying beef(,灯影牛肉,),Shredded pork with garlic sauce,鱼香肉丝,Boiled pork,Spicy chicken,Ants climbing up a tree,How to make spicy chicken,Raw materials:A chicken,dried Sichuan red pepper,cooking wine,SMG（味精）,soy sauce（酱油）,salad oil,pepper,salt etc.,原料：鸡，四川豆腐干的红辣椒，料酒，SMG（味精），酱油（酱油），色拉油，辣椒，盐等Pratices,Cut the whole chicken into small Ding.,Sprinkled chicken with soy sauce,salt and MSG.Mix them as possible as you can and add wine to soak about 30 minutes.,Heat the salad oil,add diced chicken until cooked.,Then put into the red pepper,pepper,stir fry with emergency fire,（急火翻炒）,.,Take the fried chicken and red pepper out.,实践,把整只鸡切成小丁。
把鸡和酱油，盐和味精把它们尽可能你可以加酒浸泡约,30,分钟热的色拉油，加入鸡丁熟然后放入红辣椒，胡椒，用急火炒（急火翻炒）以炸鸡和红辣椒了,Note:,1.Chillies and pepper can be added with your own tastes.But to reflect the Original features of this dish,the chicken is best to be fully covered by the peppers,instead of just several peppers on chicken.,Put the salt before fring chicken.Pay attention,you must scatter enough so that chicken can combined with salt.Otherwise there is no salt taste in chicken because chicken shell has turned hard,salt can only be attached on the surface of chicken.,Fried chicken with hot oil.The fire must be big,while the chicken crisp outside,it is relatively soft in it.,注：,1,。
辣椒和花椒可以添加你自己的口味但反映这道菜的原始特征，鸡是最好的是完全覆盖的辣椒，而不只是几个辣椒鸡把盐放在炸鸡肉注意，你必须分散以至于鸡可以结合盐否则就没有盐味的鸡肉因为盐鸡壳转硬，盐只能附着在鸡肉表面热油炸鸡火要大，而鸡外脆，它是比较软Wine and Dine,佳肴也需美酒配,Welcome to Sichuan,。
