翻译，哪个老大能来帮帮忙？（介绍川菜的文章，很多关于味道和食品的名词）

翻译，哪个老大能来帮帮忙？（介绍川菜的文章，很多关于味道和食品的名词）~

Has the rich local color the Sichuan cuisine, is the Chinese four maindishes is one, mainly from Chongqing, Chengdu and northern Sichuan. n and the special dishes were composed of local flavor. Sichuan cooking methods are fried, fry, bombing, explosions, quick-fry, speeding, cook in soy, bake, bake, stewed, baked, cooked, the concoction, a little, and boil for a short time. hot, simmer, steam, halogen, dash white, saturate, and soaked, cold, Shengjian, starch, dry speeding, the ingredients fresh Paper Manufacturing Co., Ltd., Suzha, soft, dry steam, paint, bad drunk. admission bombing, fried dumpling nearly 3,000 more than 40 major categories. As one of China's four major branches of Sichuan in China occupies an important position in the history of cooking. It is based on a wide range of seasonings changes, the dishes are varied, Landscape both refreshing taste to use a spicy, With his unique cooking methods and the strong local flavor of the renowned, A history of Chinese food culture and civilization has become a splendid and colorful pearl. In the end mean that the number of species in this world? No one can say that all I can say for sure that there is a rich person in exile Yi carry forward the spirit children and grandchildren lie incomplete generation has got to eat, why? Nature can produce odorous substances are 20 to 40 million, with 200 to 400 people can identify the species. Chinese cooking up to 500% of the condiment. Properties can be divided into two basic and complex type. Nine basic types : acid, sweet, hard, hot, salty, Korea, Hong Ma, desalination. Compound difficult to statistics, only 50% into : 1-Sour : hot and sour, sweet and sour, Study on production of ginger vinegar, ketchup. Second, sweet types : sweet, litchi, a mixture. Third, befuddled type : Xianxiang salty acid, Xianla, Maotai, the fermented bean curd, peculiar. Fourth, Hu : peppery-spicy, fragrant and hot, mustard, Stir, mashed garlic and fruit. 5 : Sweet-scented wine is, a mess of Hong Suanxiang, Law, incense, spices, 10 incense, sesame, Flower, incense, fruit incense, in color, breathing incense, paste incense, Philip incense, cumin, Citrus, curry, ginger juice, sesame seeds, Lengxiang, smell incense. 6 : delicious flavor type, oyster sauce, Method of this month, stipulations. 7 Ma Ma : salty taste, and fold. 8 bitterness type : hardship, hardship incense. 9 : mild short-Hong, the flavor. Then, the three Kozo Law in three Sichuan, seven AIDS Bawei 9 Miscellaneous what? Three incense is onions, ginger, garlic, hot peppers is Sansho, pepper, Chinese prickly ash, three were expected vinegar, soy bean paste Pixian County, Laozaoping in Chongqing. Need cooking sauce, it is universal truth, but the truth is Sansho the renovation, The flavor is further expanded, especially Sichuanese trying to get this Sansho the Mood, a seven Bawei AIDS. created a world-renowned style. AIDS is 7 : acid, sweet, hard, hot, Ma, pungent, incense, Chatham. Bawei means : Stir, spicy, hot and sour, ingredients and style -- oil, peculiar, Law, Ma. 9 refers to miscellaneous materials, miscellaneous. BaShu ancient name of Sichuan, is known as "the land of abundance" in the upper reaches of the Yangtze River, a mild climate, abundant rainfall, mountains, rivers criss-crossing produces grain, vegetables and fruits seasons constant, livestock and poultry species range, deep bioherms production Bear Mountain, deer, river deer, Roe deer, Tremella, Cordyceps. Edible bamboo shoots Game, rivers and lakes another group Jiang AGB fish, rock carp, Chinese sturgeon. Superiority of the natural product of rich resources for the formation and development of Sichuan dishes provide favorable conditions

cate with Sichuan taste

川菜起源于中国古代巴、蜀两国，经商、周、秦而汉晋形成了初步 轮廓，唐宋间又有发展，直至清代末期得以成熟，前后经历三千余年，成为中国饮食文化四大主要流派之一，在海内外享有崇高声誉。
川菜，顾名思义，四川的菜，川菜的积淀是及其深厚的，菜式多样，口味清鲜醇浓并重。川菜文化是居于吃的文化，吃是一种艺术，此艺术反映了一个民族 ，一个国家文明的程度的高低。
具有浓郁地方色彩的川菜，是中国四大菜系之一，主要由重庆、成都及川北、川南的地方风味名特菜肴组成。 川菜的烹制方法有煎、炒、炸、爆、熘、煸、炝、烘、烤、炖、烧、煮、烩、焖、、氽、烫、煨、蒸、卤、冲、拌、渍、泡、冻、生煎、小炒、干煸、 干烧、鲜熘、酥炸、软、旱蒸、油淋、糟醉、炸收、锅贴等近40大类3000余种。
川菜作为我国四大菜系之一，在我国烹饪史上占有重要地位。它取材广泛，调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣著称，并以其别具一格的烹调方法和浓郁的地方风味，享誉中外，成为中华民族饮食文化与文明史上一颗灿烂夺目的明珠。
三香三椒三料，七滋八味九杂。这是什么？这是川菜的特点。吃在中国，味在四川。但这决不是说，其他地方菜系没味或者味少，不是的，我们祖国地大物博，吃精遍地，随便哪个地方都有自己丰富的味，独特的味，值得自豪的味。而川菜的味是祖国菜系中的一个典型代表。
这世界上到底有多少种味呢？我可以肯定没有人能说全了，就是发扬寓公移山的精神，子子孙孙挨着辈吃也说不全说不完，为什么呢？
自然界能产生气味的物质有20～40万种，一般人所能辨识的有200～400种。中国烹饪采用的调味品可达500种左右。味可分为基本型和复合型两种。基本型有9种：
酸、甜、苦、辣、咸、鲜、香、麻、淡。复合型难以胜计，目前只归纳为50 种左右：
一、 酸味型：酸辣、酸甜、姜醋、茄汁。
二、 甜味型：甜香、荔枝、甜咸。
三、 咸味型：咸香、咸酸、咸辣、酱香、腐乳、怪味。
四、 辣味型：胡辣、香辣、芥末、鱼香、蒜泥、家常。
五、 香味型：葱香、酒香、糟香、蒜香、椒香、五香、十香、麻酱、花香、清香、果香、奶香、烟香、糊香、腊香、孜然、陈皮、咖喱、姜汁、芝麻、冷香、臭香。
六、 鲜味型：咸鲜、蚝油、蟹黄、鲜香。
七、 麻味型：咸麻、麻辣。
八、 苦味型：咸苦、苦香。
九、 淡味型：淡香、本味。
那么，川菜的三香三椒三料，七滋八味九杂是什么呢？三香乃葱、姜、蒜，三椒乃辣椒、胡椒、花椒，三料乃醋、郫县豆瓣酱、醪糟。炒菜需有葱姜蒜，这是放之四海而皆准的真理，但是三椒却是真理之上的翻新，是味的进一步扩充，四川人尤其把这三椒的花样弄得别出心裁，产生了七滋八味，创造了世界闻名的川味。七滋是指：酸、甜、苦、辣、麻、辣、香、咸。八味是指：鱼香、麻辣、酸辣、干烧、辣子、红油、怪味、椒麻。九杂是指用料之杂。四川古称巴蜀之地，号称"天府之国"，位于长江上游，气候温和，雨量充沛，群山环抱，江河纵横，盛产粮油，蔬菜瓜果四季不断，家畜家禽品种齐全，山岳深丘特产熊、鹿、獐、狍、银耳、虫草、竹笋等山珍野味，江河湖泊又有江团、雅鱼、岩鲤、中华鲟。优越的自然环境，丰富的特产资源，都为四川菜的形成与发展提供了有利条件

The The The the Szechwan the the cuisine originates the Chinese the ancient Ba, the Shu's the two countries, the the go the into business, the week, the the Qin t but the汉 the the Jin the became the the initial outline, the of the the Tang Sung the the had the a the the development again, the the keep the and the the can be the mature in the last phase the to Manchu dynasty, the experiencing in the front and the back for the more than 3,000 yearseses, the becoming Chinese the food culture four mainly flow one of the partieses greatly, possess lofty good reputation outside the world.
The The Szechwan cuisine, elfevident, the the the vegetables that is Szechwan, the the Szechwan cuisine's accumulating is and it is deep, the the the vegetables type is diverse, taste the pure and fresh is thick to lay equal stress on.The Szechwan cuisine culture is reside in eat of culture, eat is a kind of art, this art reflected a race, the degree of a nation civilization of high and low.
The Have the Szechwan cuisine of the heavy local color, the is four greatest vegetables in China to fasten it a, the mainly from heavy celebrate, the become the all and the 川 the is north, the 川 is south of taste in place especially the food constitute. The Szechwan cuisine boils to make a method to is, very hot, steam, do to, crisp drought steam, th oil to accept dumpling etc. near 40 major type 3000 remainings grow.
The Szechwan cuisine is the country four greatest to fasten it a, occupy an important position on our cooking history. The It gets the material extensively, the seasoning to the change much, the vegetables the type is diverse, the taste the pure and the fresh the is thick the to lay the equal stress the on to the call by the knowing how the to handle the spicy 著 , the and with the it have the an unique the style of the cooking method the and heavy the place taste, the enjoy high prestige Chinese and Foreign, become previous glitter of the Chinese nation food culture and the civilization history to dazzle the eyes of bright pearl.
The Three joss sticks three anticipate, seven s eight flavors nine miscellaneous. What is this? This is the characteristics of the Szechwan cuisine. Eat in China, flavor at Szechwan. The But this will never be say, the other place the vegetables fasten the has no the flavor perhaps the the flavor the is little, the not yes, the vast territory the and abundant the resources in the our motherland, the eat 精 the all over the th place the and literally the which places the have an the oneself to the enrich of flavor, the special flavor, deserve proud of flavor.But the flavor of the Szechwan cuisine is a typical model representative whom the motherland vegetables fastens to win.
How many flavors does this have exactly in the world?My can affirm no one can say whole, be the spirit that develops retired gentleman to move mountains, the sub- descendant get generation to eat to also don't all say to say not over, why?
The nature can produce the material of the smell to have 20-400,000 kinds of, the ordinary people can recognize of have 200-400.Cooking in China the condiment of the adoption can reach to 500 kinds of or so.The flavor can is divided into the basic type and the compound type two.The basic type has 9:
Sour,sweet,bitter,hot,salty,fresh,joss-stick, ,thin.The compound type is hard to win to account, induces currently for 50 kinds of or so:
A, the acerbity type:the Sour and hot, the sour and sweet, the ginger vinegar, juice.
Two, sweet flavor type:Sweet joss-stick,litchi,sweet and salty.
Three, the the salty flavor type:the the Salty fragrant, the the salty and sour, the the salty and hot, the the the sauce joss-stick, the the milk, strange flavor.
Four, hot flavor type:The beard is hot and fragrant hot,ground mustard,the fish joss-stick,mashed garlic,domestic life.
Five, the the flavor type:the the The spring onion joss-stick, the the the wine joss-stick, the the bad joss-stick, the the garlic joss-stick, the the joss-stick, the the five joss-stick, the the ten joss-stick, the the sauce, the the fragrance the of flower, the the subtle fragrance, the the fruit joss-stick, the the milk joss-stick, the the smoke joss-stick, the the joss-stick, the joss-stick, the however, the CHEN2 PI2, curry, the the ginger juice, sesame, the the cold joss-stick, smelly joss-stick.
Six, fresh flavor type:Salty and fresh,oyster oil,crab Huang,fresh joss-stick.
Seven, the the flavor type:the the Salty , spicy.
Eight, bitter taste type:Salty bitterness,bitter joss-stick.
Nine, thin flavor type:Thin joss-stick,this flavor.
So, the the three joss-sticks of the Szechwan cuisine three s three anticipate, seven s eight flavors nine miscellaneous is what?The The The three joss-sticks is spring onions, gingers, garlics, the the three s is hot peppers, peppers, the the wild peppers, the the three anticipate is a vinegar, the the County bean sauce, bad.The Fry the the vegetables needs the the spring the onion ginger garlic, the this is the to put the its whole the world but all quasi- truth, the but three the s the is the the truths on the of turn the over lately, the is the the further enlargement the of the flavor, the Szechwan the the person makes the these three the pattern of the the the s fanciful particularly, the producing seven the s is eight flavors, created world to be known for of Sichuan's.The Seven s mean:Sour, sweet, bitter, hot, , hot, fragrant and salty.Eight flavors mean:The fish is fragrant,spicy,sour and hot,do to burn,hot son,red oil,strange flavor, .Nine miscellaneous mean to use to anticipate of miscellaneous.Szechwan ancient call BA SHU3's ground, allege"country with rich natural resources", locate upper stream in Yangtze River, the weather geniality, the volume of rain is abundant, cluster the mountain encircle, river the river is horizontal, abounding in the food oil, the vegetable melons and fruits all the year round continuously, the domestic animal domestic fowl species is well-found, sacred mountain deep special product bear,deer, white tree fungus,insect grass,bamboo shoot etc. The The the mountain Jean's game, the the river's river lake has river's regiment, the the fish, the the rock carp, the China sturgeon again.Superior natural environment, abundant of special product resources, all for Szechwan the formation and development of the vegetables provided a beneficial condition.

fan

Sichuan bus originated in ancient China, Shu two, doing business, Zhou, Qin and a preliminary outline of the Han, Tang and Song Dynasties between the developer, be mature until the end of the Qing Dynasty, took over 3,000 years, the Chinese food culture has become one of the four main schools. enjoys a high reputation at home and abroad. Sichuan, as the name implies, Sichuan cuisine, Sichuan is the inertia and deep, diverse dishes, Landscape both refreshing taste. Sichuan culture is a living eating culture, eating is an art, the art reflects a nation. the extent of a country's level of civilization. Sichuan is rich in local color, is one of China's four branches, mainly from Chongqing, Chengdu and northern Sichuan. n and the special dishes were composed of local flavor. Sichuan cooking methods are fried, fry, bombing, explosions, quick-fry, speeding, cook in soy, bake, bake, stewed, baked, cooked, the concoction, a little, and boil for a short time. hot, simmer, steam, halogen, dash white, saturate, and soaked, cold, Shengjian, starch, dry speeding, the ingredients fresh Paper Manufacturing Co., Ltd., Suzha, soft, dry steam, paint, bad drunk. admission bombing, fried dumpling nearly 3,000 more than 40 major categories. As one of China's four major branches of Sichuan in China occupies an important position in the history of cooking. It is based on a wide range of seasonings changes, the dishes are varied, Landscape both refreshing taste to use a spicy, With his unique cooking methods and the strong local flavor of the renowned, A history of Chinese food culture and civilization has become a splendid and colorful pearl. Kozo Law in three three seven nine miscellaneous Bawei AIDS. What is this? This is a Sichuanese characteristics. Eat in China, in Sichuan flavor. However, this does not mean that other branches did not mean or mean less, not that, we have better eating precision everywhere. casually which has its own local flavor rich, unique flavor, the flavor should be proud. Szechuan styles of cooking and the flavor of a typical representative of the motherland. In the end mean that the number of species in this world? No one can say that all I can say for sure that there is a rich person in exile Yi carry forward the spirit children and grandchildren lie incomplete generation has got to eat, why? Nature can produce odorous substances are 20 to 40 million, with 200 to 400 people can identify the species. Chinese cooking up to 500% of the condiment. Properties can be divided into two basic and complex type. Nine basic types : acid, sweet, hard, hot, salty, Korea, Hong Ma, desalination. Compound difficult to statistics, only 50% into : 1-Sour : hot and sour, sweet and sour, Study on production of ginger vinegar, ketchup. Second, sweet types : sweet, litchi, a mixture. Third, befuddled type : Xianxiang salty acid, Xianla, Maotai, the fermented bean curd, peculiar. Fourth, Hu : peppery-spicy, fragrant and hot, mustard, Stir, mashed garlic and fruit. 5 : Sweet-scented wine is, a mess of Hong Suanxiang, Law, incense, spices, 10 incense, sesame, Flower, incense, fruit incense, in color, breathing incense, paste incense, Philip incense, cumin, Citrus, curry, ginger juice, sesame seeds, Lengxiang, smell incense. 6 : delicious flavor type, oyster sauce, Method of this month, stipulations. 7 Ma Ma : salty taste, and fold. 8 bitterness type : hardship, hardship incense. 9 : mild short-Hong, the flavor. Then, the three Kozo Law in three Sichuan, seven AIDS Bawei 9 Miscellaneous what? Three incense is onions, ginger, garlic, hot peppers is Sansho, pepper, Chinese prickly ash, three were expected vinegar, soy bean paste Pixian County, Laozaoping in Chongqing. Need cooking sauce, it is universal truth, but the truth is Sansho the renovation, The flavor is further expanded, especially Sichuanese trying to get this Sansho the Mood, a seven Bawei AIDS. created a world-renowned style. AIDS is 7 : acid, sweet, hard, hot, Ma, pungent, incense, Chatham. Bawei means : Stir, spicy, hot and sour, ingredients and style -- oil, peculiar, Law, Ma. 9 refers to miscellaneous materials, miscellaneous. BaShu ancient name of Sichuan, is known as "the land of abundance" in the upper reaches of the Yangtze River, a mild climate, abundant rainfall, mountains, rivers criss-crossing produces grain, vegetables and fruits seasons constant, livestock and poultry species range, deep bioherms production Bear Mountain, deer, river deer, Roe deer, Tremella, Cordyceps. Edible bamboo shoots Game, rivers and lakes another group Jiang AGB fish, rock carp, Chinese sturgeon. Superiority of the natural product of rich resources for the formation and development of Sichuan dishes provide favorable conditions.

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