川味：辣的文化与艺术的结晶
艺术的结晶
作者：赵雪  Zhao Xue 翻译：George Fleming
馐百味百盘馔，一菜一格一品花。川
黑钻有什么用
农业银行余额查询菜作为中国八大菜系之一，以其种类
旅游实习报告
人们青睐。川菜具有鲜明的地方特，口味以麻辣辛香为主，加以清鲜醇浓调和，烹饪手法别具一格，在中华美食中占据重要地位，也以其独特的
早在古代，巴蜀地区就已经形成食辣的风俗。晋代《华阳国志》中谈及蜀人“其辰值未，
。这说明四川为主的饮食文化历史悠久。当地饮食不仅重视强烈的味觉感受，还喜好具有刺激性的辛
的饮食习惯逐渐成为一种地域特，并一直传承到现在。如今，一提起四川美食，人们首先会想到火锅、辣子鸡、毛血旺、麻婆豆腐、串串香等辛辣的菜肴，而一联想到这儿，人们便总会情不自禁地吞咽口
tingling, spicy and aromatic, and there is an emphasis on lots of oil and strong flavours. In addition to the heavy use of scallions, ginger and garlic, Sichuanese chefs regularly use three peppers: chilli pepper, Sichuan peppercorn, and black pepper. Many people believe Sichuanese cuisine is determined by the local climate. It is said that in antiquity, because of the humid climate of Sichuan, the local people were afflicted with a deep coldness right through their bodies. They believed that the three peppers, with their pungent and aromatic flavours, could boost circulation of the blood and expel the moisture from their bodies. Therefore, in order to achieve this effect, the Sichuanese would often use Sichuan peppercorn and black pepper in their cooking. Later on, the chilli pepper was also introduced to China and naturally became a useful tool in combating the cold climate and as a fine addition to a tasty meal. Over time, insisting on spicy food for every meal became a hallmark of Sichuanese food culture.
四川被称为“嗜辣者的天堂”，无数拥趸前往四川只为一品
川菜之美。四川人做菜讲究麻辣鲜香、油大味厚，除了善用葱姜
蒜，还常用“三椒”，即辣椒、花椒和胡椒。不少人认为这一饮
食习惯与当地的气候条件有关。相传，在古代，由于川渝地区湿度较大，当地人大多患有由内至外的
汤姆逊烈龙
发冷症状，而具有辛香味的
“三椒”可以有效促进血液循环，排出体内湿气。于是，为了祛湿御寒，当地人经常在菜肴里加些花椒和胡椒。而后辣椒传入中
国，也自然成为川渝人民的防寒好物和餐桌美味。长此以往，“无
福特f150 svt
辣不欢”逐渐成为了四川餐饮文化的标志性符号。
冬天的词语nine times” in the boiling water. When the tripe begins to curl up, it is ready to eat: do not cook it for too long, otherwise it will become hard, dry and tasteless. In addition to the diverse range of foods cooked, hotpot also involves several dozen sauces for people to dip their cooked food in. Because of this, hotpot is the perfect solution for catering to a table of people with very different tastes. Guests sit together, eating while chicken is absolutely delicious. The aroma of stir­fried chilli peppercorns lingers in the mouth. After this burst of hot flavour, a bowl of cool and refreshing ice­cold sweet laozao (fermented rice wine) is the perfect antidote. It is a great way to climb down from the highs of the spicy chicken and restore a sense of calm, peace and content.

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