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汉语拼音：chuān cài

四川风味的菜肴：～馆。正宗～。

川菜 [chuān cài]

1. 川菜是中国八大菜系之一，起源于四川、重庆，以麻、辣、鲜、香为特色。川菜原料多选山珍、江鲜、野蔬和畜禽。善用小炒、干煸、干烧和泡、烩等烹调法。以“味”闻名，味型较多，富于变化，以鱼香、红油、怪味、麻辣较为突出。官家川菜复杂多变，做工精美，用料考究；民间川菜的风格朴实而又清新，具有浓厚的乡土气息。川菜兴起于清末和抗战两个时间段，以家常菜为主，取材多为日常百味，其特点在于红味讲究麻、辣、香，白味咸鲜中仍带点微辣。著名代表菜品有：东坡肘子、东坡肉、红烧排骨、鱼香肉丝、回锅肉、麻婆豆腐、水煮鱼、夫妻肺片等等。

• Wang Kai, a native of Xuzhou, Jiangsu province, said he has no time to cook, but he likes Sichuan food.

  来自江苏徐州的王凯则表示，尽管没时间去做饭，但很喜欢川菜。

• The trend in Beijing seems to be Sichuan food and everyone there was raving about a chain of restaurants called South Beauty.

  北京流行的似乎是川菜，那里的人都对一家名为“俏江南”的连锁餐饮店赞不绝口。

• Fu said the opening of a new near Sichuan Restaurant : reportedly very authentic , it is Sichuanese open .

  付乾说：附近新开业了一家川菜馆，据说很正宗，是四川人开的。

• The veritable Mapo Doufu not only should it be very hot but must have the Sichuan cuisine's characteristics of 'hot' and 'spicy' as well.

  地道的麻婆豆腐辣味十足，它必须同时具备川菜的“辣”和“麻”的特点。

• szechuan food is usually rich in colour , fragrance and taste , and rarely requires any additional sauces.

  每一道川菜本身已经色香味俱全，所以进食时甚少加添额外酱料。

• You've heard Shangainese is a taste all its own, but maybe a fine Szechuan is in order.

  你听说过沪菜风味独特，但也许川菜也很不错。

• Sichuan, and many of the rich folk flavor characteristics of different styles, can be accessed through the home- burn method to be felt .

  川菜众多的味型以及富有民间特点的不同风格，都能通过家常烧这种方法表现出来。

• My parents ate Sichuanese food as children in Mumbai. I grew up on it in Ohio. My children will probably grow up on it as well.

  我父母小时候在孟买就吃川菜，在俄亥俄州，川菜伴随我长大，我的孩子的日子也会同川菜一同度过。

• After two hundred years of cooking in Zigong, Sichuan and eventually became a school - the river to help.

  自贡烹饪历经二百余年，终成川菜一派——小河帮。