英语菜单(英文菜谱)

Sichuan (Chuan 川)

Kung Pao chicken (simplified Chinese: 宫保鸡丁; traditional Chinese: 宫保鸡丁; pinyin: gōngbǎo jīdīng)

Zhangcha duck (simplified Chinese: 樟茶裂渗鸭; traditional Chinese: 樟茶鸭; pinyin: zhāngchá yā)

Twice Cooked Pork (simplified Chinese: 回锅肉肆芹脊; traditional Chinese: 回锅肉; pinyin: huíguōròu)

Mapo dofu (Chinese: 麻婆豆腐; pinyin: mápó dòufǔ)

Sichuan hotpot (simplified Chinese: 四川火锅; traditional Chinese: 四川火锅; pinyin: Sìchuān huǒguō)

Fuqi Feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn)

Chongqing Spicy Deep-Fried Chicken (simplified Chinese: 重庆辣子鸡; traditional Chinese: 重庆辣子鸡; pinyin: Chóngqìng làzǐjī)

Shuizhu, or literally Water cooked, or Dishes (Chinese: 水煮; pinyin: shuǐzhǔ)

Kung Pao chicken (宫保鸡丁, pinyin gōng bǎo jī dīng; also spelled Kung Bao chicken, Gung Po chicken or Kung Po chicken in English) is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. Allegedly, the dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宫保), or palatial guardian. The name Kung Pao chicken is derived from this title.

During the Cultural Revolution the dish was labeled as politically incorrect because of its association with Ding Baozhen. The dish was renamed fast-fried chicken cubes (hong bao ji ding) or chicken cubes with seared chiles (hu la ji ding) until its political rehabilitation in the 1980s

The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.

特色川菜首乱菜谱

简介先给一个宫保鸡丁^-^

还需要其他菜的话 请告诉我。。。