20111103517郭兴连.ppt

1.Brief introduction of Sichuan food 2.The feature of Sichuan food 3.Representative dishes Brief introduction of Sichuan food Sichuan food has a long history. As one of our regional cuisines, Sichuan cuisine occupies important position in the history. It draws the materials extensively and takes advantages of spicy. With its unique style of cooking methods and local flavor, it’s combines the characteristics of southeast and northwest. Absolutely, it has an excellent reputation both at home and abroad. Its birthplace of Sichuan food is the ancient Ba and Shu States. Excellent environment and rich resources provide the advantages of information and development of Sichuan food. The biggest characteristic of Sichuan cuisine is a dish one case, the food potpourri. Representative dishes Statistics show that the number of Sichuan dishes has surpassed 5,000. * Sichuan Cuisine （“一菜一格,百菜百味. ) Sichuan cuisine is good at the spicy, fish sweet, strange taste. Cooking techniques is good at sauting,small frying,drying, stir dry.(小炒、小煎、干烧、干煸 ) It dealt extensively, and has seasoning and changeful and various dishes The feature of Sichuan food The Characteristic of Sichuan food is very obvious：outstanding hot, sweet（香）, oil, Delicious, heavy flavor, use “three pepper” ——chili(辣椒) ,pepper （花椒）,pepper（胡椒）and fresh ginger（姜）. While fry, boil, simmer（煨）, etc. are all used in cooking methods. 水煮鱼 麻辣香锅 宫爆鸡丁 回锅肉 夫妻肺片 怪味鸡块 1. One of the popular dishes is Pockmarked Womans bean curd (or Mapo Doufu in Chinese) which was invented by a Chengdu chefs pockmarked wife decades ago in the Qing Dynasty (1644-1911). The cubed bean curd is cooked over a low flame in a sauce which contains ground beef, chili, and pepper. When served, the bean curd is tender, spicy, and appetizing *