8道游客必尝的四川美食

Twice-cooked pork

回锅肉

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

The meat is first boiled， then sliced and fried， which is why its called “twice-cooked pork”， or literally， “back-in-the-pot pork”.

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

四川人最爱的菜肴是回锅肉，这道家常菜是将滋滋冒油的猪肉（完全没有剔掉香香的肥肉）和豆瓣酱、豆豉以及蒜苗一起煸炒。

首先要将猪肉煮一下，切片，然后再回锅翻炒，这就是这道菜叫“回锅肉”的原因。

只需再配上简单的白米饭，或者再加上一碗清淡的肉汤，就能让人吃得心满意足。

Fish-fragrant eggplant

鱼香茄子

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.

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.

经典的“鱼香”酱汁是用鲜红的泡椒、生姜、大蒜和葱制成，基调是酸甜口味。因为传统鱼肉烹调中需要用到这些调料，“鱼香”这个奇怪的名字就由此而来。

肉、鱼或家禽都可以烹调成鱼香口味，但是其中最美味的一道家常菜就是鱼香茄子。

Water-boiled fish with sizzling chili oil

水煮鱼

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

Its 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.

20世纪90年代末，中国开始刮起川菜风，水煮鱼由此登上了餐桌的中心。

水煮鱼是一道非常显眼的主菜。水煮过的鱼肉被浸在一大盆滋滋作响、满是干辣椒和四川花椒的热油中。人们需要用筷子将鱼片从油中夹起来，因为油本身不是用来吃的。

Seasonal greens

时令蔬菜

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.

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

Try tender rape shoots （cai tai） in early spring， or the weirdly wonderful zeer gen， sometimes known as fishgrass or Chinese watercress， a salad vegetable with a distinctive taste.

辛辣的四川菜往往最引人注意，但是如果没有一道清淡的菜肴（尤其是时令蔬菜）调节口味，那这顿饭就不算完整。

四川省因为盛产各种新鲜的农产品而享有“天府之国”的美誉。

初春时节，可以尝尝鲜嫩的菜薹，或者香味奇特的折耳根（也称鱼腥草、西洋菜）。折耳根可以生吃，有一種独特的味道。

Zhong dumplings in a spicy sauce

钟水饺

The capital of Sichuan， Chengdu， is famed for its “small eats”.

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

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

四川省省会城市成都以其“小吃”而闻名。

钟水饺是淋上甜酱油、蒜泥和辣椒油的猪肉馅小饺子。

这道小吃以当地一个街头小贩的名字命名，是最受欢迎的成都小吃之一。

Numbing-and-hot hotpot

麻辣火锅

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

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

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

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

四川火鍋有一整套的用餐习惯：人们坐在一个放有很多辣椒的、沸腾着的大锅面前，把食材放进汤料里煮。

火锅起源于重庆，据说是长江两岸的劳工所发明的。

首选的地道火锅食材包括牛肚以及其他动物内脏，你也可以选择肉、蔬菜、豆腐等各种食材。

许多餐馆都供应鸳鸯火锅，这样食客就可以在辛辣或清淡的汤料中涮煮食材。

recipe /'res?pi/ n. 食谱

mince /m?ns/ v. 切碎，剁碎

Mince the meat up with some onion and garlic.

literally /'l?t?r?li/ adv. 根据字面意思

poultry /'p??ltri/ n. 家禽

craze /kre?z/ n. 一时的狂热

She started a craze for this type of jewelry.

abundance /?'b?nd?ns/ n. 充裕，丰富

vendor /'vend?（r）/ n. 小贩

laborer /'le?b?r?（r）/ n. 体力劳动者