您正在浏览:主页 > 游戏新闻 > 《南华早报》分析川菜是如何征服全世界吃货的？
作者：雷霆之怒公益服 来源：http://www.edmi.com.cn 时间：2019-08-07 19:19
他发现，辣味菜肴的烹饪更难学习，因为这些菜肴将各种辣椒进行不同的组合以产生多层次的味道。
她说：“有人认为川菜只有火辣，这是一种刻板印象。当然，四川人喜欢使用辣椒和花椒——让你的唇齿发麻——但这只是一个方面。川菜有复杂的、多层次的味道。”
a far cry from：相距甚远，完全不同
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。”
He finds the fiery cuisine more difficult to learn how to cook because of
the various combinations of chillies that can be used to elicit layers of
spice.
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。”
aftertaste['ɑfttest]：n.回味;余韵
目前，四川火锅在中国和西方都大受欢迎，变态雷霆之怒私服，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。
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.
她说：“川菜真正有趣的地方在于它有多种味道。我在那里学习厨艺的时候，我们学到了23种复杂的味道。这就像法国的经典酱汁，只是甜、酸、辣、麻的比例各不相同。”
“The really interesting thing about Sichuan cuisine is its diversity of
flavors. When I was studying to be a chef there, we learned 23 complex flavors.
It is like French classic sauces, but with different balances of sweet, sour,
spicy and tingly,” she says.
陈启德说：“川菜让你的味蕾和舌尖产生‘跳舞的感觉’。但不是所有的川菜都是辛辣的——它的味道多得惊人，有些是微辣，有些是超级辣，其味道会根据你是做肉菜还是海鲜而产生变化。有的调料看似口味清淡，但强烈的余味会给你带来回味长久且巨大的冲击。”
In Hong Kong, a cultural and culinary crossroads of the East and West, chef
Kenny Chan Kai-tak, 65, is keen on passing down how to cook Sichuan cuisine. The
executive chef at Sichuan Lab in Wan Chai was born in Hong Kong to a family of
chefs originally from Sichuan.
在香港这个东西方文化和饮食的交汇之地，65岁的厨师陈启德(音)热衷于传承川菜的做法。
他还说：“只有三分之一的川菜是辣的。川菜之所以有各种各样的味道，是因为周边省份的移民带来了不同的饮食习惯和文化，因此它是不同地区烹饪风格的混合物。”
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.”
“There’s the stereotype that it is all just fiery and hot, and of course
Sichuanese love using chillies and Sichuan pepper (hua jiao) – with its lip
tingling sensation – but that’s just one part of the story. Sichuan is about
complex multilayered flavors,”she says.
Sichuan cuisine is one of the eight great cuisines of China and is famous
for its fiery dishes. But Dunlop says it’s a common misconception that the
cuisine focuses only on heat.
川菜是中国八大菜系之一，以火辣著称。但邓扶霞说，认为川菜只专注于火辣是一种常见的误解。
taste bud：味蕾
“Sichuan cuisine allows your taste buds and the tip of your tongue to feel
a ‘dancing sensation’. But not all Sichuan food is spicy – it can have
surprisingly different kinds of spice, some that are mild, some that are extra
hot, and their aroma can change depending on if they are cooked with meat or
seafood. A spice that seems to be light in taste can have a very long, but
strong aftertaste that hits you hard,” Chan says.
"Only one-third of Sichuan cuisine has spiciness in it. The reason why
Sichuan food has varying levels of spice is because the province’s food is a mix
of culinary styles, as immigrants from neighboring provinces brought different
eating habits and cultures,” Chan says.
“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.
<<上一篇：死亡之翼降临 魔幻手游《风暴军团》视频首秀 >>
<<下一篇：4380名大学生参与志愿服务西部计划 >>