版权说明:本文档由用户提供并上传,收益归属内容提供方,若内容存在侵权,请进行举报或认领
文档简介
SichuanCuisineEnglishCATALOGUE目录IntroductiontoSichuanCuisineClassificationofSichuanCuisineIntroductiontoSichuanCuisineinEnglishSichuanCuisineCultureCookingtechniquesandingredientsofSichuancuisine01IntroductiontoSichuanCuisineSichuancuisine,alsoknownasSichuancuisine,isasubregionalcuisineofChinesecuisine,whichhasalonghistoryandenjoysahighreputationItoriginatesfromtheprehistorictimesandisconsistentlyimprovedanddevelopedwiththeprogressofhistoryIntheQinandHandynamics,SichuanwasanimportanteconomicandculturalcenterinChina,whichpromotedthedevelopmentofSichuancuisineTheOriginandHistoryofSichuanCuisineSpeechThemainfeatureofSichuancuisineisspeech,whichismainlyduetotheuseofalargeamountofchilipepperandpepperThetasteofSichuancuisineisstrong,whichismainlyduetotheuseofalargeamountofgarlic,ginger,springonions,andotherspicesThedishesofSichuancuisineareoftencookedwithalotofoil,whichcanmakethedishesmoretenderanddeliciousThedishesofSichuancuisineareoftenseasonedwithvariousspices,whichcanmakethedishesmorefragmentedandappealingStrongOilAromaticThecharacteristicsandflavorsofSichuancuisine02ClassificationofSichuanCuisineIntroductiontoSichuanCuisineSichuanCuisine,alsoknownasChuanCuisine,isapopularcuisineinChina,whichischaracterizedbyitsflavorandpungentflavor,freshandgreattaste,anduniquecookingtechniquesItisoneofthemostrepresentativeChinesecuisines,andenjoyhighreputationbothathomeandabroadTheoriginofSichuanCuisinecanbetracedbacktothepreQinperiod,andhasahistoryofmorethan2000yearsDuringtheTangDynasty,SichuanCuisinehasbecomeoneofthe"fourbigcuisines"inChinaIntheMingandQingdynamics,withthedevelopmentofinlandwatertransportation,SichuanCuisinehasbeenfurtherpromotedNowadays,SichuanCuisinehasbecomeaglobalcuisine,andhasbeenrecognizedandlovedbypeopleallovertheworldThemainfeatureofSichuanCuisineisitspolicyandpungentflavorThereasonwhySichuanfoodisspicyisthatitusesalotofchilipeppersandpepperwhencooking,whichisdifferentfromotherChinesecuisinesInaddition,SichuanCuisinealsohassomeuniquecookingtechniques,suchasfrying,stepping,smoking,etc.,whichmaketheflavorofSichuanfooduniqueSichuansnakesareoneoftheimportantpartsofSichuanCuisineItissaidthattherearemorethan1000typesofSichuansnakes,whichareknownfortheiruniquetasteandrichvarietyThetypicalsnakesofSichuaninclude:ChongyangFestivalCake,GlutinosusRiceBallwithSesamePaste,PickledRadishCake,etc.Thesesnakeshaveacommonfeature,thatis,theyarecommonlymadeofcommondailymaterials,buttheirshapesandflagsareuniqueInadditiontotheabovesnakes,therearealsomanyotherdeliciousandcharacteristicsnakesinSichuan,suchasChongyangFestivalOilpaperFan,ChongyangFestivalChickenPie,etc.Thesesnakesarenotonlydelicious,butalsohavereceivedlocalcharacteristicsandculturalmeaningsIntroductiontoSichuanSnacksIntroductiontoSichuanhotpotSichuanhotpotisoneofthemostcommondiseasesinSichuanCuisineItisalsooneofthemostrepresentativedishesofSichuanCuisineThesocalled"hotpot",whichisalsoknownas"firepot"or"chachingdish",referstoadishthatcooksfoodinhotwaterorsoupinaroundorsquareironpotonafireorstockTheoriginofSichuanhotpotcanbetracedbacktotheHanDynastyinChinaWiththedevelopmentofhistoryandthechangeofeatinghabits,peopleinSichuanhavegraduallyformedtheirownuniquehotpotcultureThemainfeatureofSichuanhotpotisthatitusesaroundorsquareironpottocookfoodonafireorstockThesoupbaseishabituallymadefromchickenstockorbeestock,andthenseasonedwithvariousspicessuchaschilipepper,pepper,garlic,ginger,springonions,etc.Thecookedfoodishabituallydippedinasaucemadefromsesamepast,sosave,wine,sugar,andotherseasoningsbeforeeating03IntroductiontoSichuanCuisineinEnglishIntroductiontoSichuancuisineinEnglishSichuancuisine,alsoknownasSichuanfoodorSichuancuisine,isastyleofChinesecuisinethatoriginatedfromtheSichuanprovinceinsouthernChinaItisknownforitsspiceandpungentflavors,complexseasonings,anduniquecookingtechniquesThecuisineischaracterizedbytheuseofMala,ablendofchilipeppersandSichuanpeppercornsandsauces,whichgivesthemdistinctflavorsOthercommonseasoningsincludeSichuanpepper(huajiao,Sichuanpepper),ginger(sh)ēNgjiāNg,ginger,garlic(dàsuàn,garlic),anddoubanjiang,fermentedbeanpasteSichuancuisinehasalonghistoryandisconsideredoneofthe"FourGreatStylesofChineseCuisine"alongwithCantonese,Shandong,andJiangsucuisinesIthasarichanddiversemenuthatincludesbothsimpleandambiguousdishes,makingitpopularthroughoutChinaandtheworldEnglishIntroductiontoSichuanSnacksSichuansnakesareapopularcategoryofsnakesthataretypicallypreservedasappellantsorlightmealsTheyareknownfortheiruniqueFlavorsandspiceseasoningsSomepopularFriedDoughTwistssnakesinclude(máhuā,TwistedBreadSticks,LóngchāOshǒu.Buffereddumpings),FuqiFeipian(SlicedBeefandOxTongueinChilliSauce)(fūQīFèipiàn,slicedbeefinspicesauce),andDandannoodles(dāNdāNmiàn,spicehandpulledvegetablesThesesnakesareoftenpreservedinsmallportsandareperfectforengagementwithacupofteaorbeerTheyarealsocommonlyfoundinSichuan'sstreetfoodmarketsandareapopulartouristattractionEnglishIntroductiontoSichuanHotpotSichuanhotpotisatraditionaldishfromSichuanprovincethatischaracterizedbyitsspecificityandflamboyantbrotherItisapopulardishamongbothlocalandtouristsalikeThebrotherismadefromavarietyofseasoningssuchaschili(làji)āo.ChiliPeppers,SichuanPeppercorns,Ginger(sh)ēNgjiāNg,ginger,scallions(dàc)ōNg,scallions,andbroth(g)āOtāNg,richchickenorbeestock)ThebrotherissimplifiedforhourstoextractthemaximumflatterfromtheingredientsThehotpotiscommonlysharedamongfriendsorfamilies,witheveryoneaddingtheirchoiceofmeals,seafood,vegetables,andtofutothebrotherItiscustomarytocooktheingredientsatthetableinsmallindividualpotsorlargecommonpotsSichuanhotpotisreadilyavailablebyaselectionofdippingsaucessuchasgarlic(suàní,mashedgarlic)andvinegar(cù)Theselossesprovidebalancetotheheatofthebrotherandaddextralayersofflattertoeachbit04SichuanCuisineCultureSichuancuisineisanimportantpartofSichuanculture,anditsdevelopmentiscloselyrelatedtothelocalcultureandhistoryTheuniquegeographicenvironment,climateandfolkcustomsofSichuanhavejoinedshapedtheuniqueflagofSichuancuisineTheessayofSichuancultureisreflectedinthecookingtechniques,flavorcharacteristicsandculturalannotationofSichuancuisineTheintegrationofSichuancultureandculturehasbeencreatedauniqueSichuanculturalculturethatisbotheditableandculturalTheRelationshipbetweenSichuanCuisineandCultureSichuancuisinehasalonghistoryandisoneoftheimportantbranchesofChinesecuisineIthasaccumulatedrichexperienceinthelongtermdevelopmentprocessandformedacompleteculinarysystemWiththedevelopmentofChina'seconomyandtheimprovementofpeople'slivingstandards,thedemandforSichuancuisineisincreasingInordertomeetthegrowingmarketdemand,SichuancuisinehasalsobeencontinuouslyinnovatedanddevelopedTheInheritanceandDevelopmentofSichuanCuisineVSInrecentyears,withthepromotionofChina'sculturalsoftpower,SichuancuisinehasalsobeenwidelyspreadandrecognizedintheinternationalmarketSichuancuisinehasgraduallybecomeoneofthesymbolsofChineseculture,anditsuniqueflavorandcookingtechniqueshavealsobeenhighlypracticedbyforeignchefsandgourmetsTheinternationalinfluenceanddiscussionofSichuancuisine05CookingtechniquesandingredientsofSichuancuisineCookingtechniquesforSichuancuisineStirfrying:ThistechnologyinvolvescookingfoodquicklyoverhighheatinawokItisusedtomaintainthetextureandflavoroftheingredientsDeepfrying:Inthistechnique,foodisimportedinhotoiltocookItisoftenusedfordissesthatrequiresacriticalexterior,suchasfishandchipsorspringrollsSteaming:ThistechnologyinvolvescookingfoodoverSteamItisoftenusedfordishesthatrequireatendertexture,suchasfishorchickenBraising:ThistechnologyinvolvescookingfoodoverlowheatinacoveredpotItisusedtotenderizetoomuchcutsofmeatandtocreaterich,volatiledishesIntroductiontoSichuanCuisineIngredientsChiliPeppers:ChiliPeppersareakeyingredientinSichuancuisine,promotingheatandspicinesstodishesTheycanbefreshordrivenandareo
温馨提示
- 1. 本站所有资源如无特殊说明,都需要本地电脑安装OFFICE2007和PDF阅读器。图纸软件为CAD,CAXA,PROE,UG,SolidWorks等.压缩文件请下载最新的WinRAR软件解压。
- 2. 本站的文档不包含任何第三方提供的附件图纸等,如果需要附件,请联系上传者。文件的所有权益归上传用户所有。
- 3. 本站RAR压缩包中若带图纸,网页内容里面会有图纸预览,若没有图纸预览就没有图纸。
- 4. 未经权益所有人同意不得将文件中的内容挪作商业或盈利用途。
- 5. 人人文库网仅提供信息存储空间,仅对用户上传内容的表现方式做保护处理,对用户上传分享的文档内容本身不做任何修改或编辑,并不能对任何下载内容负责。
- 6. 下载文件中如有侵权或不适当内容,请与我们联系,我们立即纠正。
- 7. 本站不保证下载资源的准确性、安全性和完整性, 同时也不承担用户因使用这些下载资源对自己和他人造成任何形式的伤害或损失。
最新文档
- 2024年湖南省湘西凤凰县初中毕业会考历史模拟试卷(二)
- 保护倡议书5篇
- 幼儿小班沉与浮教案5篇
- 2024乡村教师职称工作总结
- 科学教案幼儿园大班教案6篇
- 《己亥杂诗》课件
- 一般观念引领下的数学解题教学
- 小学语文六年级(上)习题试卷第六单元 达标检测卷2
- 《商业或工业用及类似用途的热泵热水机gbt+21362-2023》详细解读
- 眼科岗位职责
- 火灾痕迹物证液体
- 2021年安徽省青少年羽毛球比赛竞赛规程
- 康复科病人跌倒不良事件鱼骨图原因分析
- 2021年企业:总经理在新任职中层干部集体廉政谈话会上的讲话
- 金属切削刀具课程设计
- 入院护理流程图
- 减速器课程设计带式运输机上的单级圆柱齿轮减速器
- 拼多多旗舰店授权书模板
- 辽宁省企业投资项目备案暂行办法
- 钢筋的定位及保护层控制措施
- 井底之蛙教学设计(共6篇)
评论
0/150
提交评论