1、舌尖上的四川ThetongueoftheSichuan,Introductionofcuisines,Characteristicfeatures,Foodsampleappreciation,Introductionofcuisines,SichuanCuisineisastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Befamousforspicyandpungency,SichuanCuisineisoneofthe
2、mostimportantcuisineinchinese.OriginatedintheQinDynasty,tillnow,itisinternationallyfamousandwidelyacceptedthroughouttheworld,Characteristicfeatures,Sichuancookinghasboldflavor,particularlythepungency（辛辣）andspicinessresultingfromliberaluseofgarlicandchilipepp
3、ers（红辣椒）,aswellastheuniqueflavoroftheSichuanpepper.Peanuts,sesamepaste,andginger（姜）arealsoprominentingredientsinSichuancooking,Foodsampleappreciation,夫妻肺片Porklungssichuanstyle,servedcoldoratroomtemperature,whichismadeofthinlyslicedbeefandbeefoffal.Commonin
4、gredientsinthemodernversionincludebeefheart,tongueandtripe,andagenerousamountofvariousspices,includingSichuanpeppercorns.TruetoitsSichuanroots,thedesiredtasteshouldbebothspicyandmouth-numbing.Despiteitsname,actuallungisrarelyused,川北凉粉Sichuannorthbeanjell
5、y,灯影牛肉Ofthebeef,干锅鸡杂Hotpotchickengiblets,红油老麻抄手Oldredoilflaxreadinghands,回锅肉Sichuanstylestewpork,辣子翅丁Hotpepperwingding,麻辣烫malatang,蚂蚁上树Antsonthetree,泡椒鸡爪Pickledchickenfeet,泡椒牛肉粒Pickledpepperswithbeef,鱼香肉丝Braisedpork,冒菜Chengduspecialcooking,张飞牛肉Zhangfeibeef,四川担担面SichuanDanDannoodles,重庆口水鸡Chongqingmouth-watering,自贡小煎鸭胗Z