四川素有“天府之國”之稱，烹飪原料當(dāng)然是多而廣的。56萬平方公里境內(nèi)，物產(chǎn)富庶。牛、羊、豬、狗、雞、鴨、鵝、兔，可謂六畜興旺，筍、韭、芹、藕、菠、蕹（Weng），堪稱四季常青，淡水魚有江團(tuán)、巖鯉、雅魚、長江鱘。即便是一些干雜品，如通江、萬源的銀耳，宜賓、樂山、涪陵、涼山等地出產(chǎn)的竹蓀，青川、廣元等地出產(chǎn)的黑木耳，宜賓、萬縣、涪陵、達(dá)川等地出產(chǎn)的香菇，四川多數(shù)地方都產(chǎn)的魔芋，均為佼佼者。就連石耳、地耳、綠菜、側(cè)耳根、馬齒莧這些生長在田邊地頭、深山河谷中的野菜之品，也成為做川菜的好材料。還有作為中藥冬蟲夏草、川貝母、川杜仲、天麻，亦被作為養(yǎng)生食療的烹飪原料。四川人飲食特別講究滋味，因此，很注意培養(yǎng)優(yōu)良的種植調(diào)味品和生產(chǎn)、釀造高質(zhì)量的調(diào)味品。自貢井鹽、內(nèi)江白糖、閬中保寧醋、中壩醬油、郫縣豆瓣、清溪花椒、永川豆豉、涪陵榨菜、敘府芽菜、南充冬菜、新繁泡菜、忠州豆腐乳、溫江獨(dú)頭蒜、北碚萵姜、成都二金條海椒等等，都是品質(zhì)優(yōu)異者。與烹飪和筵宴有密切關(guān)系的川茶川酒，其優(yōu)質(zhì)品種亦為舉世公認(rèn)。
四川菜英語介紹
Sichuan Cuisine
Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular. Originating in Sichuan Province of westernChina, Sichuan cuisine, known as Chuan Cai in Chinese, enjoys an international reputation for beingspicy and flavorful. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing.
The origin of Sichuan cuisine can be traced back to the Qin and Han Dynasties (221BC-220AD), its recognition as a distinct regional system took place in the Han Dynasties (206BC-220AD). As a unique style of food, Sichuan cuisine was famous more than 800 years ago during the Southern Song Dynasty (1127-1279) when Sichuan restaurants were opened in Lin'an, now called Hangzhou, the capital. The hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring. In the late Qing Dynasty around 19th century, Sichuan cuisine became a unique local flavor, enjoying the same reputation with Shandong, Guangdong (Canton) and Huaiyang cuisines.
Sichuan has high humidity and many rainy or overcast days. Hot pepper helps reduce internal dampness, so it was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. The region's warm, humid climate also necessitates sophisticated food-preservation techniques which include picking, salting, drying and smoking.
Sichuan has been known as the land of plenty since ancient times. It produces abundant domestic animals, poultry, and freshwater fish and crayfish. Sichuan cuisine is well known for cooking fish. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds. Beef is more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce rich gravy.
Sichuan dishes consist of Chengdu, Chongqing and vegetarian dishes. Masterly used cooking techniques are sauteing, stir-frying without stewing, dry-braising, Pao (soaking in water) and Hui (frying then braising with corn flour sauce). Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot.
Statistics show that the number of Sichuan dishes has surpassed 5,000. Dishes typical of Sichuan are twice cooked pork, spicy diced chicken with peanuts, dry-fried shark fin, and fish-flavored pork shred. One of the popular dishes is Pockmarked Woman's bean curd (or Mapo Doufu in Chinese) which was invented by a Chengdu chef's 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. Although many Sichuan dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no spice at all, including recipes such as "tea smoked duck".
經(jīng)典四川菜菜譜：
回鍋肉：
紅綠相襯，咸中帶甜，微辣醇鮮、味濃而香，是四川的傳統(tǒng)菜肴。 魚香肉絲：色紅肉嫩，魚香味突出。因模仿民間烹魚的調(diào)料和方法制作，故名魚香。
燈影牛肉：
色澤紅亮，麻辣干香，回味甘美，味鮮適口，為佐酒佳肴。因其片薄透明，似民間“皮燈影”故稱。
宮寶雞丁：
鮮香細(xì)嫩、辣而不燥，略帶酸甜味。
麻婆豆腐：
為四川省的傳統(tǒng)風(fēng)味菜肴。相傳在清朝同治末年，成都有個(gè)姓陳的婦女，她臉上生有麻子，但是她燒得一手好菜，其店經(jīng)營的豆腐特別有味道，它麻辣味鮮、色澤紅亮，深受群眾喜愛，因而得名。特點(diǎn)是：形整而不爛，具有濃厚的麻辣味，牛肉酥香鮮美。在國內(nèi)外享有盛名。
怪味雞塊：
肉質(zhì)鮮嫩，咸、甜、麻、辣、酸、香、各味俱全，互不壓味，有一種特殊的味道，故名“怪味”。
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