Sichuan Cuisine 川菜

从地域上说，川菜是中国西部四川这块地方出现的菜。按行政省看，川菜就是四川菜。只是这么看，就机械了。川菜它早已不仅是四川人喜爱的，而是中国各地甚至海外许多国家的人所爱好的了。从这个意义上说，川菜它也是属于中国的，属于世界的。
Sichuan cuisine is the cuisine native to Sichuan province in Western China. Regarding Sichuan cuisine in terms of geographic regions is limiting. Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine is a cuisine belonging to China and the world as well.
川菜的历史
The history of Sichuan cuisine
概括地说，川菜发源于古代的巴国和蜀国，它是在巴蜀文化背景下形成的。隋唐五代，川菜有较大的发展。两宋时，川菜已跨越了巴蜀疆界，进入北宋东京、南宋临安两都，为川外人所知。明末清初，川菜运用引进种植的辣椒调味，对继承巴蜀早就形成的“尚滋味”、“好辛香”的调味传统，进一步有所发展。晚清以后，逐步形成为一个地方风味极其浓郁的体系，与黄河流域的鲁菜、岭南地区的粤菜、长江下游的淮扬菜同列。
Sichuan cuisine originated prevalently from the ancient States of Ba and Shu. It came into being within the cultural context of these states. During the Sui Dynasty, the Tang Dynasty and the Five Dynasties, Sichuan cuisine underwent a process of significant development. In both Northern and Southern Song Dynasties, Sichuan cuisine permeated the boundaries of the States of Ba and Shu and was introduced in Dongjing – the capital city during the Northern Song Dynasty and Lin’an – the capital city during the Southern Song Dynasty, which was well known to people outside of Sichuan. In the late Ming Dynasty and early Qing Dynasty, Sichuan Cuisine incorporated hot pepper which was introduced from other regions and planted in Sichuan as a condiment, which not only maintained the traditions of “advocating special flavors” and “preference for piquancy” that had formed in the States of Ba and Shu, but also had contributed to the development of these seasonings. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a system with strong local flavor and enjoyed equal popularity along with Shandong cuisine in the Yellow River valley, Cantonese cuisine in the south of the Five Ridges and Huaiyang cuisine in the lower reaches of the Yangtze River.
川菜的基本特征
The basic features of Sichuan cuisine
川菜发展至今，已具有用料广博、味道多样、菜肴适应面广三个特征，其中尤以味型多、变化巧妙而著称。“味在四川”，便是世人所公认的。
Present day Sichuan cuisine is characterized by numerous ingredients, diverse flavors and wide acceptability, and is renowned for its diverse flavors and subtle changes. The phrase “Flavor in Sichuan” is evidence that Sichuan cuisine is recognized universally.
川菜之味，以麻辣见长。且看川菜怎样运用辣味，就能和别的地方比较出它的长处了。
The flavor of Sichuan cuisine is characterized by spiciness and heat. Let us find out how spice is used in Sichuan cuisine then we can find out its advantages by comparison.
川菜的特点
The characteristic of Sichuan cuisine
川菜以麻辣、鱼香、家常、怪味、酸辣、椒麻、醋椒为主要特点，以用料广博、味道多样、菜肴适应面广而著称。尤以麻辣、鱼香、怪味等味型独擅其长。烹调手法上擅长小炒、小煎、干烧、干煸。
Sichuan cuisine is characterized by its spicy and hot flavors, fish flavored dishes, home style dishes, spicy flavor, sour and hot flavors, chili sauce and sour chili sauce. It is famous for numerous ingredients, diverse flavors and widely adopted dishes. Spicy and hot, fish and spicy flavors are the most distinguished of this cuisine. In terms of cooking techniques, stir-fry, pan-fry, simmer to dry, and Sautéing are most popular.
川菜的烹饪方法
Sichuan cuisine cooking methods
川菜拥有4000多个菜肴点心品种。这些菜点是由筵席菜、便餐菜、家常菜、三蒸九扣菜、风味小吃五个大类组成的。当今流行的川菜品种既有对历代川菜品种的传承，也有烹饪技术工作者的不断开拓、创新。
Sichuan cuisine includes more than 4,000 kinds of dishes and desserts. All these dishes and desserts can be attributed to one of five categories, including feast dishes, luncheonette dishes, home style dishes, rural home style dishes and local flavor snacks. The currently prevalent varieties of Sichuan cuisine are not only inherited from dishes of past dynasties, but also constantly developed and innovated by those who involved in culinary spheres.
众多的川菜品种，是用多种烹饪方法制作出来的。常用的烹饪法，大类有30种，这当中既有一些全国通用的，也有一些四川独创的。如四川独创的小炒、干煸、干烧、家常烧就别具一格。
Sichuan’s diverse cuisine is created through different means of cooking. The frequently used methods for cooking fall into 30 categories; some of which are applied all over the country and some are original to Sichuan. Styles original to Sichuan include stir-fry, sautéing, simmer to dry, and home style simmer.
川菜的特产原料
The local specialized raw ingredients of Sichuan cuisine
四川既然称“天府之国”，烹饪原料当然是多而广的。牛、羊、猪、狗、鸡、鸭、鹅、兔，可谓六畜兴旺，笋、韭、芹、藕、菠、蕹，堪称四季常青，淡水鱼有很多佳品，江团、岩鲤、雅鱼、长江鲟，以四川产的为珍。
Known as “the land of abundance”, Sichuan is brimming with numerous and broad varieties of raw ingredients. Cattle, sheep, pigs, dogs, chickens, ducks, geese and rabbits, are all domestic animals which are plentiful. Bamboo shoots, fragrant-flowered garlic, celery, lotus root, spinach and water spinach remain green throughout the year. There are also a great many varieties of high-quality freshwater fishes, and the long snout catfish, procypris rabaudi, leuciscus and acipenser dabryanus of Sichuan are the most prized.
著名的菜肴：回锅肉、鱼香肉丝、麻婆豆腐、宫保鸡丁等。
Famous dishes: Twice-cooked pork (commonly with chili seasoning), Fish flavored shredded pork with garlic sauce, Mapo Tofu (stewed bean curd with minced pork in pepper sauce) and Kung Pao Chicken (spicy diced chicken cubes with chili and peanuts) etc.