苏说文化八大菜系之中国川菜（英文版）
Sichuan Cuisine – Most Popular Cuisine in China
川菜—最受欢迎的中国菜
Sichuan cuisine is one of the eight Chinese cuisines popular in Sichuan and Chongqing area and it has the largest market share in China. Sichuan cuisine is featured with its wide range of materials, varied seasonings, diverse dishes, fresh fragrance, mellow and strong taste, good use of spicy seasoning, unique cooking methods and strong local flavor. Sichuan hot pot, Ma Po Tofu, Kung Pao Chicken, Sliced Beef and Ox Organs in Chili Sauce, Sliced Pork in Hot Chili soup are the famous and representative Sichuan cuisine dishes.
川菜是中国八大菜系之一，深受广大中国人的喜爱。川菜以取材广泛，调味多变，菜式多样，口味清鲜，醇浓并重，以善用麻辣调味著称，并以别具一格的烹调方法和浓郁的地方风味闻名。川味火锅、麻婆豆腐、宫保鸡丁、夫妻肺片、水煮肉片等是川菜的代表菜。
The origin of Sichuan cuisine can be traced back to Qin Dynasty. Since Jin Dynasty, some local cooking methods and dishes have been created in Ba and Shu area. During the Sui and Tang Dynasty, the number of Sichuan food restaurants and cellars increased in the Ba and Shu area. The cooking technology had advanced a lot. In Song Dynasty, Sichuan food formed its own unique style, distinguished from other cuisines and gradually spread to areas outside the Ba and Shu area. Pepper was introduced into China in the late Ming Dynasty and the early Qing Dynasty and used in Sichuan cuisine. It enriched the flavor of Sichuan cuisine dishes and new dishes as then invented, which is regarded as the beginning of the modern Sichuan cuisine. Later, more kinds of peppers were added to Sichuan cuisine recipes, gradually forming the hot and spicy feature of modern Sichuan cuisine.
川菜的起源可以追溯到秦朝。到晋朝时，巴蜀地区已经出现了具有地方特色的烹饪方法和各式菜肴。隋唐时期，巴蜀地区的川菜餐馆和酒楼，大幅增加，烹饪技术也进一步得到提升。到了宋代，川菜已经形成和其他菜系完全不同的独特风格，并逐渐传播到巴蜀以外的地区。辣椒，在明末清初传入中国后，便被用于川菜。它不但丰富了川菜风味，与辣椒相关的新菜肴应运而生，这被认为是现代川菜的开端。后来，川菜食谱中加入了更多种类的辣椒，逐渐形成了现代川菜的辛辣特色。
Most Sichuan cuisine dishes are hot and spicy. The two deep flavors are from the abundant using of seasonings including hot pepper, hot peppercorn, Sichuan pepper, prickly ashes, broad bean chili paste, ginger and garlic, which are all pungent, spicy and hot. Among them the broad bean paste is known as the soul of Chuan dishes, while the hot pepper and Sichuan pepper are the soul of it.
大多数川菜的风味以麻辣为主。这两种味道来自于大量使用的麻辣调味品，包括辣椒、胡椒、川椒、花椒、豆瓣酱、生姜和大蒜等。其中豆瓣酱被誉为川菜之魂，而辣椒和川椒则是魂中之魂。
The local climate is humid. Eating the pepper and chili can help the blood of the body flow quickly in a short time, thus the humidity in body is easily discharged. Girls in Sichuan and Chongqing also believe eating peppers gives them better skin.
四川当地气候潮湿，多吃辣椒可以在短时间内促进血液循环，快速将体内湿气排除体外。据说，多吃辣椒可以美容养颜，这也是自古川蜀多美女的原因吧！
Actually, Sichuan cuisine is not only hot and spicy. Totally Sichuan cuisine dishes have 24 flavors which can be roughly divided into 3 major categories. The first and the most popular is hot & spicy, with the representative dishes of Sichuan hot pot, Ma Po Tofu and so on. The second is pungent & aromatic of which dishes are always with a hint of garlic and ginger. The third is sweet & sour, and Fish-Flavored Shredded Pork is the representative dish.
其实，川菜不仅仅只有麻辣味，它共有24种风味，大致可分为3大类。第一类就是最受欢迎的麻辣味，代表菜有川味火锅、麻婆豆腐等。第二类是辛香味，此类菜品带有浓郁的蒜姜香味，代表菜为宫保鸡丁。第三类是糖醋味，代表菜是鱼香肉丝。
As a part of Chinese culture, Sichuan cuisine culture has a long history. It is the unshirkable responsibility of every Chinese person to inherit and carry forward Sichuan cuisine culture.
川菜文化是中国文化的重要组成部分，有着悠久的历史。传承和弘扬川菜文化是每个中国人义不容辞的责任。
