“Sichuan pepper is what makes Sichuan cuisine different from other spicy cuisines like Hunan, where they use a lot of chilli but don’t use [the numbing Sichuan pepper],” says Dunlop.
邓扶霞说:“花椒使川菜不同于其他以辣为特色的地方菜。比如,湘菜也使用大量辣椒,但不使用让舌头发麻的花椒。”
While Sichuan is one of the most popular regional cuisines in China, it only really caught on in the West 20 years ago, says Dunlop. “From the 1990s Sichuan food took off – you had all these people from all over China going to live in America and England and they wanted to eat their favorite food, which was Sichuan food.”
她说,尽管川菜是中国最受欢迎的地方菜系之一,但直到20年前,川菜才真正开始在西方流行起来。“从上世纪90年代起,四川美食开始受到欢迎——中国各地的人开始到美国和英国等地生活,他们希望吃到自己最喜欢的食品,也就是四川美食。”
Currently Sichuan hotpot is a hugely popular dish in China and the West, but Dunlop says dishes such as mapo tofu, gong bao chicken, and hui guo rou (twice-cooked pork) are all famous and express the techniques and flavors of Sichuan cooking.
目前,四川火锅在中国和西方都大受欢迎,但邓扶霞说,像麻婆豆腐、宫保鸡丁和回锅肉这样的菜肴同样有名,并且展现了川菜的烹饪技巧和味道。
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