Twice-cooked pork

回鍋肉

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.

四川人最愛的菜肴是回鍋肉，這道家常菜是將滋滋冒油的豬肉（完全沒有剔掉香香的肥肉）和豆瓣醬、豆豉以及蒜苗一起煸炒。

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。

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。

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.

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.

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)是酸甜口味。因?yàn)閭鹘y(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。

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道家常菜就是魚香茄子。

Water-boiled fish with sizzling chili oil

水煮魚

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世紀(jì)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。

水煮魚是一道非常顯眼的主菜。水煮過的魚肉被浸在一大盆滋滋作響、滿是干辣椒和四川花椒的熱油中。人們需要用筷子將魚片從油中夾起來，因?yàn)橛捅旧聿皇怯脕沓缘摹?/p>

Seasonal greens

時(shí)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 “l(fā)and 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，但是如果沒有一道清淡的菜肴（尤其是時(shí)令蔬菜）調(diào)節(jié)口味，那這頓飯就不算完整。

四川省因?yàn)槭a(chǎn)各種新鮮的農(nóng)產(chǎn)品而享有“天府之國”的美譽(yù)。

初春時(shí)節(jié)，可以嘗嘗鮮嫩的菜薹，或者香味奇特的折耳根（也稱魚腥草、西洋菜）。折耳根可以生吃，有一種獨(dú)特的味道。

Zhong dumplings in a spicy sauce

鐘水餃

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.

四川省省會城市成都以其“小吃”而聞名。

鐘水餃?zhǔn)橇苌咸疳u油、蒜泥和辣椒油的豬肉餡小餃子。

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

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.

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習(xí)慣：人們坐在一個放有很多辣椒的、沸騰著的大鍋面前，把食材放進(jìn)湯料里煮。

火鍋起源于重慶，據(jù)說是長江兩岸的勞工所發(fā)明的。

首選的地道火鍋食材包括牛肚以及其他動物內(nèi)臟，你也可以選擇肉、蔬菜、豆腐等各種食材。

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湯料中涮煮食材。

recipe /'res?pi/ n. 食譜

mince /m?ns/ v. 切碎，剁碎

Mince the meat up with some onion and garlic.

literally /'l?t?r?li/ adv. 根據(jù)字面意思

poultry /'p??ltri/ n. 家禽

craze /kre?z/ n. 一時(shí)的狂熱

She started a craze for this type of jewelry.

abundance /?'b?nd?ns/ n. 充裕，豐富

vendor /'vend?（r）/ n. 小販

laborer /'le?b?r?（r）/ n. 體力勞動者