外媒評選出8道必嘗四川美食，你最愛哪一個？

Although it’s most famous for its electrifying use of chilies and lip-tingling Sichuan peppercorns, the heart of the local style of cooking lies in the artful mixing of flavors.

雖然，川菜以大量使用辣椒和令人唇齒發(fā)麻的四川花椒而聞名，但其精髓在于將多種口味巧妙融合。

Sichuanese cooks excel at combining hot, numbing, sweet, sour, savory and nutty seasonings to create an astonishing variety of flavors.

川菜廚師擅長將辣、麻、甜、酸、咸以及稀奇古怪的調(diào)味料結(jié)合在一起，烹飪出各種不可思議的美味。

Locals like to say "each dish has its own style; a hundred dishes have a hundred different flavors."

四川人常說：“一菜一格，百菜百味。”

Some of these are dazzlingly hot, like the numbing-and-hot mix of Sichuan pepper and dried chilies.

有些川菜特別辣，比如又麻又辣的四川花椒和干辣椒。

Other dishes are mildly spicy, like those featuring a fish-fragrant sauce based on pickled chilies, and those with a sweet-and-sour lychee-flavored sauce are not hot at all.

而有的菜則是微辣的，比如泡椒魚香口味，糖醋口味的菜就一點兒都不辣。
 

1. Liang ban ji: Cold chicken in a spicy sauce

涼拌雞

Sichuanese cold chicken dishes, made with poached chicken bathed in a spicy sauce, are simple yet sensational.

四川涼拌雞就是將白切雞淋上辣椒油，做法簡單又美味。

There’s no single recipe, but the chicken is often chopped on the bone and a typical sauce might include vinegar, sugar, soy sauce, chili oil, sesame oil and a sprinkling of ground Sichuan pepper.

涼拌雞沒有固定的做法，但是一般會把雞連骨頭一起剁碎，淋上調(diào)味汁。經(jīng)典的調(diào)味汁可能包括醋、糖、醬油、辣椒油、芝麻油和一小撮四川花椒粉。

Roasted peanuts or sesame seeds and sliced scallions may be added as a final flourish.

也可在最后撒上烤花生或芝麻和蔥花。
 

2. Mapo doufu: Pock-marked old woman’s tofu

麻婆豆腐

If you ever thought tofu was boring, this dish will make you think again.

如果覺得豆腐很無味，那么麻婆豆腐會讓你對這種食物有一番新的認識。

It’s a mind-blowingly delicious concoction of tender tofu, minced beef or pork, Sichuan chili bean sauce and ground Sichuan pepper that will warm your heart and make your lips tingle.

這道菜將鮮嫩的豆腐、牛肉沫或豬肉沫、四川豆瓣醬以及四川花椒粉混合，烹飪出一道異常美味的菜肴，讓你的心窩暖暖，嘴唇酥麻。

It’s named after its inventor, a Qing Dynasty woman restaurateur with a pock-marked face.

發(fā)明麻婆豆腐的是清朝一個滿臉麻子的餐館老板娘，這道菜就是以她命名的。
 

3. Hui guo rou: Twice-cooked pork

回鍋肉

No dish is more beloved by the Sichuanese than this homely stir-fry of sizzling pork (complete with its fragrant fat) with chili bean sauce, fermented black beans and green garlic leaves.

四川人最愛的菜肴就是回鍋肉，這道家常菜是將滋滋冒油的豬肉(完全沒有剃掉肥肉)和豆瓣醬、豆豉以及蒜苗一起煸炒。

The meat is first boiled, then sliced and fried, which is why it’s called "twice-cooked pork," or literally, "back-in-the-pot" pork.

首先要將豬肉煮一下，切片，然后再回鍋翻炒，這就是這道菜叫“回鍋”肉的原因。

With nothing more than plain white rice and perhaps a gentle broth, it makes an entirely satisfying meal.

只需再配上簡單的白米飯，或者再加上一碗清淡的肉湯，就能讓人吃得心滿意足。
 

4. Yu xiang qie zi: Fish-fragrant eggplant

魚香茄子

Classic "fish-fragrant" sauces are made with bright red pickled chilies, ginger, garlic and scallion, with base notes of sweet and sour -- these are the seasonings of traditional fish cookery, which is the usual explanation for the curious name.

經(jīng)典的“魚香”醬汁是用鮮紅的泡椒、生姜、大蒜和蔥制成，基調(diào)是酸甜口。因為傳統(tǒng)魚肉烹調(diào)中需要用到這些調(diào)料，“魚香”這個奇怪的名字就由此而來。

This combination of flavors can be used with meat, fish or poultry, but one of the most delicious variations is the everyday fish-fragrant eggplant.

肉、魚或家禽都可以烹調(diào)成魚香口味，但是其中最美味的一種家常做法就是魚香茄子。
 

5. Shui zhu yu: Water-boiled fish with sizzling chili oil

水煮魚

When the craze for Sichuanese food took China by storm in the late 1990s, this dish took center stage.

上世紀90年代末，中國開始刮起川菜風(fēng)，水煮魚由此登上了餐桌的中心。

It’s a dramatic centerpiece of poached fish in a great sea of sizzling oil, thick with dried chilies and Sichuan pepper. The pieces of fish should be picked out of the fragrant oil with chopsticks: the oil itself is not meant to be eaten.

水煮魚是一道非常顯眼的主菜，這道菜將水煮過的魚肉浸在一大盆滋滋作響、滿是干辣椒和四川花椒的熱油中。油本身不是用來吃的，要用筷子將魚肉片從油中夾起。
 

6. Shi ling shu cai: Seasonal greens

時令蔬菜

Lavishly spicy Sichuan dishes tend to hog the limelight, but no meal is complete without the balancing of mildly-flavored dishes -- in particular seasonal vegetables.

辛辣的四川菜往往最引人注意，但是如果沒有一道清淡的菜肴，尤其是時令蔬菜調(diào)節(jié)口味，那這頓飯就不完整。

Sichuan province lives up to its reputation as the "land of plenty" in its gorgeous abundance of fresh produce.

四川省因為盛產(chǎn)各種新鮮的農(nóng)產(chǎn)品而享有“天府之國”的美譽。

Try, for example, tender rape shoots (cai tai) in early spring, or the weirdly-wonderful zhe’er gen, sometimes known as fishgrass or Chinese watercress, a salad vegetable with a distinctive sour taste.

例如，初春時節(jié)，可以嘗嘗鮮嫩的菜苔，或者奇妙美味的折耳根(也稱魚腥草、西洋菜)。折耳根可以生吃，有一種獨特的酸味。
 

7. Zhong shui jiao: Zhong dumplings in a spicy sauce

鐘水餃

The Sichuanese capital, Chengdu, is famed for its "small eats."

四川省省會成都以“小吃”聞名。

Zhong dumplings are small pork dumplings bathed in sweetened soy sauce, mashed garlic and chili oil.

鐘水餃是淋上甜醬油、蒜泥和辣椒油的豬肉餡小餃子。

Named after a local street vendor, they are one of the most popular Chengdu snacks.

這道小吃以當(dāng)?shù)匾粋€街頭小販的名字命名，是成都最受歡迎的小吃之一。
 

8. Ma la huo guo: Numbing-and-hot hotpot

麻辣火鍋

Sichuan hotpot is a whole dinner ritual: you sit around a seething cauldron of chilies and cook your own food in the broth.

四川火鍋有一整套的用餐習(xí)慣：人們坐在一個盛滿辣椒的、沸騰的大鍋面前，用肉湯為自己煮著食物。

Originally a specialty of Chongqing, it’s said to have been invented by laborers on the banks of the Yangtze River.

火鍋起源于重慶，據(jù)稱是長江兩岸的勞工所發(fā)明的。

Locally preferred hotpot ingredients include beef tripe and other offal, but you may choose from a vast range of meats, vegetables and tofu.

首選的地道火鍋食材包括牛肚以及其他下水，但你也可以選擇肉、蔬菜、豆腐等各種食材。

Many restaurants offer divided hotpots, so diners can cook their food in either a spicy or a mildly flavored broth.

許多餐館都供應(yīng)鴛鴦火鍋，這樣食客就可以在辛辣或清淡的肉湯中涮煮食材。
 

小伙伴們~這八道川菜你最愛哪一個?除此之外還有什么推薦的川菜?歡迎留言分享~