四川菜帶有很濃厚的地方特色，主要由當地糧食從重慶，成都，川北部和南部地區。四川菜員工近40種不同的技術在其準備，包括：烤，烤炙，幹蒸，滴油，不同種油炸，翻炒，出鍋炒，炸，炒快，幹煸炒，軟炒和等等。
四川菜特別注意“平衡的味道“，視味道為基礎。這六個方面是有刺痛感的基本口味麻辣，辣，甜，咸，濃郁，苦，口味更是通過組合產生兩個或兩個以上的基本口味。秘密的著名的“熱“川菜在於巧妙地運用熱辣椒以其色澤鮮豔的紅色和微妙的辛辣香味。川菜有24個基本味道，最在所有的中國美食。
Szechuan cuisine carries very strong local characteristics and is mainly comprised of local food from Chongqing, Chengdu, northern and southern Chuan region. Szechuan cuisine employs close to 40 different techniques in its preparation including: braising, basting, dry-steaming, oil dripping, and different kinds of frying—stir fry, pan fry, deep fry, quick fry, dry stir-fry, soft fry and so on.
Szechuan cuisine pays particular attention to "balancing the flavors" and regards flavor as its foundation. The six basic flavors concerned are tingly spicy, hot spicy, sweet, salty, tangy, and bitter, and more flavors are produced through the combination of two or more of the basic flavors. The secret of the famous "hot" Szechwan cuisine lies in the skillful use of hot chili peppers for its vibrant red color and subtle spicy fragrance. Szechuan cuisine has 24 basic flavors, the most among all the Chinese cuisines.
沒有留言:
張貼留言