四川火锅英文

Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜; pinyin: Sichuancai or Chinese: 川菜; pinyin: chuancai) is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Peanuts are also a prominent ingredient in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997. The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style.Szechuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. The Sichuan peppercorn is commonly used; it is an indigenous plant producing peppercorns which has an intensively fragrant, citrus-like flavour and produces a "tingly-numbing" (Chinese: 麻) sensation in the mouth. Also common are garlic, chili, ginger, star anise and other spicy herbs, plants and spices. Broad bean chili paste (simplified Chinese: 豆瓣酱; traditional Chinese: 豆瓣; pinyin: dòubànjiàng) is also a staple seasoning in Sichuan cuisine. The region's cuisine has also been the originator of several prominent seasoning mixes widely used in Chinese cuisine as a whole today, including yuxiang (鱼香), mala (麻辣), and guaiwei (怪味).Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region.[1] Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.经典菜：Representative dishesSome well-known Szechuan dishes include Kung Pao chicken and Twice Cooked Pork. Although many dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no hot spices at all, including dishes such as Tea Smoked Duck.Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宫保鸡丁; pinyin: gōngbǎo jīdīng) Tea smoked duck (simplified Chinese: 樟茶鸭; traditional Chinese: 樟茶鸭; pinyin: zhāngchá yā) Twice cooked pork (simplified Chinese: 回锅肉; traditional Chinese: 回锅肉; pinyin: huíguōròu) Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ) Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火锅; pinyin: Sìchuān huǒguō) Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn) Spicy deep-fried chicken (simplified Chinese: 辣子鸡; traditional Chinese: 辣子鸡; pinyin: làzǐjī) Shuizhu, or literally "Water cooked", dishes (Chinese: 水煮; pinyin: shuǐzhǔ) Dan dan noodles (Chinese: 担担面; pinyin: dàn​dàn​ miàn​) Bon bon chicken (Chinese: 棒棒鸡; pinyin: Bàngbàng jī)

名字：Traditional Sichuan restaurant介绍：Sichuan food is famous for its hot spicy "Tongue Numbing" dishes. Their uniquely hot, pungent flavor is created by a mixture of spices and condiments, including red hot peppers, garlic and ginger in the ingredientsSichuan cuisine also has many delicious snacks and desserts, such as Bangbang chicken, chicken with sesame paste, lantern shadow beef, husband and wife’s pork lung slices, steamed beef, noodles with chili sauce, and rice dumplings stuffed with sesame paste

CulinaryArts烹饪术culinary烹饪的cookery烹调法cuisine菜色boiled（用水）煮的roasted烤的（如肉类）broiled烧烤braisedwithsoysauce红烧的shallow-fried煎的deep-fried炒的stir-fried炸的stewed炖的simmered文火炖的，煨的scalded嫩煮的toasted烤的（如面包）grilled铁扒烤的baked烘的braised焖，（用文火）炖smoked熏的basted在（烤肉）上溜油cooked[done]煮熟的well-done熟透的underdone半生不熟的burnt烧焦了的carved切好的ground磨碎的minced切成末的mashed捣烂的dried干的iced冰镇的frozen冰冻的raw生的，未煮的fresh新鲜的stale陈腐的，变坏了的；（酒）走了味的broil,grill烧烤roast烤bake烘shell剥,剥皮boil煮fry煎deep-fry炸steam蒸peel削,削皮slice切片grate磨beat打knead和toss拌mash捣,捣成泥drain捞chop切碎shred切丝dice切丁

火锅:

火锅这个词用英语表达主要有以下两种说法：

1、hot pot：其实我们最常见的也是最容易让人记住的就是hot pot，这个词在维基百科中有收录。最新版的朗文词典中也收录了这个词，翻译成汉语有“火锅”的意思。 现在比较官方的翻译也是把中国的火锅翻译成hot pot的。

2、Chinese fondue：在外国有个东西跟我们的火锅比较像，叫做fondue，这个词是从法语词fondre的过去式fondu来的，意思是“融化了的”。不过这个fondue可不像我们中国人只是涮肉涮菜，老外的fondue里面可以是cheese，也可以是chocolate。如果是没来过中国的外国朋友，你只要说Chinese fondue，他们一般也就能想象出来是个什么样子的东西了。

扩展资料：

火锅(英语：Hot Pot ），古称“古董羹”，因食物投入沸水时发出的“咕咚”声而得名，它是中国独创的美食，历史悠久，是一种老少皆宜的食物。

火锅，因投料入沸水时发出的“咕咚”声而得名。它是中国独创的美食，历史悠久。据考证，解放后出土的东汉文物“镬斗”，即为火锅。唐朝白居易的《问刘十九》诗：“绿蚁新醅酒，红泥小火炉。晚来天欲雪，能饮一杯无？”就惟妙惟肖地描述了当时食火锅的情景。

经过多年的发展，中国火锅业的产业链条已具雏形。四川、重庆、内蒙古、山东、河北、河南等地农牧业面向全国火锅餐饮市场，组建了辣椒、花椒、羊肉、香油、芝麻酱、粉丝、固体酒精等火锅常用原料、调料、燃料生产、加工、销售基地。

参考资料：百度百科-火锅