人類已無法阻止川菜火遍全世界了!這些川菜的英文你都知道嗎?

Although it's most famous for its electrifying use of chilies and lip-tingling Sichuan peppercorns, the heart of the local style of cooking lies in the artful mixing of flavors. Sichuanese cooks excel at combining hot, numbing, sweet, sour, savory and nutty seasonings to create an astonishing variety of flavors.

川菜以大膽使用辣椒和麻辣的四川花椒著稱，其核心在於博採眾家之長。川菜廚師擅長將麻辣酸甜鮮香和各種奇異的調料混合出極其豐富的味道。

Locals like to say "each dish has its own style; a hundred dishes have a hundred different flavors." Some of these are dazzlingly hot, like the numbing-and-hot mix of Sichuan pepper and dried chilies. Other dishes are mildly spicy, like those featuring a fish-fragrant sauce based on pickled chilies, and those with a sweet-and-sour lychee-flavored sauce are not hot at all.

四川人說，川菜「百菜百味，一菜一格」。有些菜非常辣，比如麻辣味的菜，以花椒和幹辣椒烹飪而成。還有些菜屬於微辣，比如魚香味的菜，魚香醬基於醃辣椒製成；荔枝醬烹調的菜則是酸甜味的，完全不辣。

Cold chicken in a spicy sauce

Sichuanese cold chicken dishes, made with poached chicken bathed in a spicy sauce, are simple yet sensational. There's no single recipe, but the chicken is often chopped on the bone and a typical sauce might include vinegar, sugar, soy sauce, chili oil, sesame oil and a sprinkling of ground Sichuan pepper. Roasted peanuts or sesame seeds and sliced scallions may be added as a final flourish.

把白切雞泡在辣椒醬裡，就製成了這道川味涼拌雞。沒有菜譜，不過一般做法是：雞去骨，用醋、糖、醬油、辣椒油、芝麻油和花椒粉拌之。裝盤還可以佐以烤花生米、芝麻粒和蔥絲。

Pock-marked old woman's tofu

If you ever thought tofu was boring, this dish will make you think again. It's a mind-blowingly delicious concoction of tender tofu, minced beef or pork, Sichuan chili bean sauce and ground Sichuan pepper that will warm your heart and make your lips tingle. It's named after its inventor, a Qing Dynasty woman restaurateur with a pock-marked face.

如果你覺得豆腐很無聊，這道菜可以讓你驚豔。這道菜品用嫩豆腐、肉末（牛肉或豬肉）、四川豆瓣醬和花椒粉烹飪而成，口味極佳，麻辣純正，沁人心脾。這道菜的名稱始創於清代，因創始人臉上有幾顆麻子，故稱為麻婆豆腐。

No dish is more beloved by the Sichuanese 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 it's 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.

四川人最愛的一道菜莫過於這道用豆瓣醬、豆豉以及青蒜烹製出的家常小炒豬肉（以及其中香噴噴的肥肉）了。肉要先用水煮，然後切片、油炒，所以它叫做「回鍋肉」。回鍋肉加一碗白飯，或者再來一碗湯，就是一頓滿足的美餐。

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.

經典魚香醬是由醃紅辣椒、姜、蒜、蔥調製出的酸甜口味的醬汁——這是烹調魚類的傳統調料，所以名曰魚香醬。魚香醬可以用來烹飪魚肉家禽，還可以用來做這道獨特的家常魚香茄子。

Water-boiled fish with sizzling chili oil

When the craze for Sichuanese food took China by storm in the late 1990s, this dish took center stage. It's 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. It's one of a whole family of local dishes that are finished with smoking-hot oil and aromatic spices.

這道川菜在90年代末火遍中國大江南北。滾燙的油澆在水煮魚肉上，用厚厚的幹辣椒和花椒調味，這道菜可謂是餐桌上的大菜。吃的時候用筷子從香辣的油中挑出魚肉：油本身是不吃的。川菜中有很多用滾油和香料烹飪的菜，水煮魚即是其中之一。

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 "land of plenty" in its gorgeous abundance of fresh produce. Try, for example, tender rape shoots (cai tai) in early spring, or the weirdly-wonderful ze'er gen, sometimes known as fishgrass or Chinese watercress, a salad vegetable with a distinctive sour taste.

四川菜系裡面，辣味十足的菜往往出盡了風頭。但一桌美食也離不開口味清淡的菜餚，特別是離不開時令蔬菜。把「富饒的大地」這一美譽，加在四川省頭上顯得當之無愧，因為它擁有著大量新鮮的物產。你可以嘗試一下早春上市的那鮮嫩的油菜嫩芽（菜苔），或者嘗嘗奇妙的則耳根——這是一種有著奇異酸味的沙拉用蔬菜，也被叫做魚腥草或中國豆瓣菜。

Zhong dumplings in a spicy sauce

The Sichuanese capital, 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.

四川省的省會成都市，以各種各樣的小吃聞名全國。鍾水餃是一種澆著甜醬、蒜泥和辣椒油的豬肉餡餃子。鍾水餃的名字來源於一個當地的街邊攤，是成都著名小吃之一。

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, it's 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.

四川火鍋是整套的晚餐儀式——人們圍坐在沸騰的、煮著辣湯的大鍋周圍，分別在湯裡煮自己那份食物。火鍋原是重慶的特產，據說是長江邊的工人們發明的這種吃法。當地人喜歡煮火鍋的食材包括牛肚和各種動物內臟，但你也可以從各種各樣的肉類、蔬菜和豆腐裡面選擇自己喜歡的。許多餐廳提供「鴛鴦鍋」，方便客人們從辣湯和清湯裡面選擇自己喜歡的口味。