1、Sichuan cuisine Sichuan food as one of our eight regional cuisines Sichuan food as one of our eight regional cuisines has a long history has a long history，it it is based in Chengdu,Chongqing,two representative food place,and it plays an important role in the history of cooking in China 四川菜是我国的八大菜系之
2、一,有着悠久的历史，它是建立在成都、重庆、两个代表美食的地方,在我国烹饪史上占有重要地位。Characteristics It draws the materials extensively and takes advantage of spicy.With its unique style of cooking methods and local flavor,it combines the characteristics of southeast and northwest.Absolutely,it has an excellent reputation both at home and
3、 abroad.它的菜品广泛的利用辣椒做材料。以其独特的烹饪方法和地方风味,它的特点,结合东南西北的风格,它在国内外都享有盛誉。川菜取材广泛，调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣著称。川菜原料多选山珍、江鲜、野蔬和畜禽。Sichuan cuisine，which dealt extensively,seasoning changeable,dishes diversity,taste fresh and strong and,to make good use of spicy.Sichuan food raw material multi-select mountain delic
4、acies,Seafood、wild vegetables and livestock and poultry.Some famous sichuan dishesstir-fried spicy carp （红烧鲤鱼）twice-cooked pork slice （回锅肉）ma po beancurd （麻婆豆腐）chong qing hotpot （重庆火锅）bean noodles in spicy sauce （川辣凉粉）Spicy diced chicken with peanuts （宫保鸡丁）Boiled fish（水煮鱼）spicy chicken（辣子鸡块）stir-fri
5、ed spicy carp (红烧鲤鱼)bean noodles in spicy sauce(川辣凉粉)Boiled fish（水煮鱼）Spicy diced chicken with peanuts（宫保鸡丁）ma po beancurd(麻婆豆腐)twice-cooked pork slice (回锅肉)chong qing hotpot (重庆火锅)Spicy chicken（辣子鸡块）Rawmaterials:Achicken,driedSichuanredpepper,cookingwine,MSG（味精）,soysauce（酱油）,saladoil,pepper,saltetc.
6、How to make spicy chicken 怎么制作辣子鸡块 PracticesCut the whole chicken into small Ding.把整只鸡剪成小叮。Sprinkled chicken with soy sauce,salt and MSG.Mix them as possible as you can and add wine to soak about 30 minutes.把鸡和酱油、盐和味精拌一起。让它们能够和尽可能地加入酒浸泡约30分钟 Heat the salad oil,add diced chicken until cooked.把色拉油加热,加入鸡丁炒至熟。Then put into the red pepper,pepper,stir fry with emergency fire.然后放入红辣椒、胡椒粉、炒菜时要急火。Fry to spiciness,dry fry again for 2-3 minutes，and than can be out of the pot dish。炒出香辣味，再干炒2-3分钟，即可出锅上碟啦。Thanks viewing !。制作人：谢雪燕制作人：谢雪燕 杨涵杨涵
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