4.有关家乡的特产英语作文 篇四 My hometown is not only beautiful, but also rich in products. The people there are hardworking and capable, and they are rich in delicious fruits all the year round. In
About the anyue county and translation of English composition in eastern sichuan, there are many stone carvings, zizhu guanyin's most famous, local specialty lemon vermicelli and evaluation of an yue
1、麻辣烫Spicy Hot Pot/Sichuan Hot Pot。麻辣烫是起源于四川的传统特色小吃。Spicy hot pot is a traditional snack originating from Sichuan.麻辣烫的精髓在于汤料，让人闻起来流口水，吃起来意犹未尽。The spirit of s
ZigongCityisamunicipalityinSichuanProvince.Itenjoysthereputationof"CityofSaltoftheMillennium","HomeofDinosaurs","LanternCityofSouthChina"and"HouseofFood".SaltwasproducedwellinhistoryandisoneoftheearliestprosperouscitiesinCh
My hometown is a beautiful place. The most attractions [attractive things] are the river in front of my house and the green hills opposite my house. On the hills there are dense pine woods. The river, i
四川特产英语作文
Sichuan cuisine, as the head of China's four in China occupies an important position in the history of cooking, it is based on a wide range of seasonings and varied,
Szechuan cuisine,Szechwan cuisine,or Sichuan cuisine (Chinese:四川菜) is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors,particularly the pungency and
（麻婆豆腐，是四川省传统名菜之一，属于川菜。）The main raw materials for the ingredients and tofu, the main materials are tofu, ground beef, pepper and pepper and so on.（主要原料为配料和豆腐，材料主要有豆腐
Kong Po Chicken and Hot & Spicy Shrimp.Kong Po Chicken, as you may have heard a lot about, ranks top in the Szechuan Cuisine list. Spicy though, Kong Po Chicken is sweet, different from other typical d
1. 麻婆豆腐（Mapo Tofu）麻婆豆腐是一道麻辣口味的豆腐菜肴，以鲜嫩的豆腐和辣椒豆瓣酱为主要原料，再加上肉末、葱姜蒜等调料，制作简单，口感丰富。2. 回锅肉（Twice-cooked Pork）回锅肉是一道传统的川菜，其主要原料是猪
pepper and Chinese red pepper as well as fresh ginger. It wins universal praise for its hotness, sourness and numbness, which are rare in other local dishes. These together develop the unique flavor of Chua
用英语介绍川菜~ 急!
particular dish is often described by cooks using seven specific Chinese adjectives: 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature), 鲜 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (
麻婆豆腐：stri-fried tofu in hot sause
2.川 菜。川菜以麻辣驰名，多用猪肉、鱼、牛肉、豆腐为原料。川菜代表菜品有宫保鸡丁、麻婆豆腐、担担面等。3.苏 菜。苏菜主要由淮扬菜、南京菜、苏锡菜和徐海菜四种风味组成。江苏菜起源于二千多年前，其特点是：用料
Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/;Chinese: 四川菜; pinyin: Sìchuān cài or Chinese: 川菜; pinyin: Chuā
急!用英语介绍一下川菜,具体介绍一下麻婆豆腐或是宫保鸡丁或者是火锅。加上中文
中国的“八大菜系”是以多种多样的烹饪方法区分的，各有其长处。China is a country with a vast territory, abundant resources, a long history ofmulti nationality country, each nation has its own unique rich dishes
2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings.3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup.4) Chefs excel
No.7 Hunan Cuisine 湖南菜系 Dong’an chicken 东安子鸡 Braised dried pork with eel slices 板栗红烧肉 Steamed turtle 清蒸甲鱼 Spring chicken with cayenne pepper 碧绿花子鸡和麻辣鸡丁 No. 8 Anhui Cuisine 安徽菜
编者按：中国的8大菜系是众所周知的，各个菜系都有自己的特色，这些菜系用英语怎么说呢?一起来看一看中国8大菜系的英文翻译吧。Somefriendsaskedmethesequestions.HowisChinesefoodlike?AreallChinesefoodsgreasyandspicy?WhyareChi
最有影响力、最具代表性的是鲁、川、粤、闽、苏、浙、湘、徽菜系，这八种被人们称为“八大菜系”。中国的“八大菜系”是以多种多样的烹饪方法区分的，各有其长处。参考译文：Eight Major Cuisines China is a time-ho
No. 1 Sichuan Cuisine Specialties Include:Pockmarked bean curd Chicken cubes with peanuts Pork shreds with fishy flavour Translucent beef slices No. 2 Guangdong cuisine Specialties include:Roasted sucking pig Fricasse
中国八大菜系各自有何特点(英文翻译)
小吃（Snack）是一类在口味上具有特定风格特色的食品的总称，可以作为宴席间的点缀，或早点、夜宵的主要食品。小吃就地取材，能够突出反映当地的物质文化及社会生活风貌，是一个地区不可或缺的重要特色，更是离乡游子们对于家乡
Szechuan cuisine,Szechwan cuisine,or Sichuan cuisine (Chinese:四川菜) is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors,particularly the pungency and
四川美食冰粉介绍英文如下：原文：夏季来临，装在泡沫箱子里的一盒盒冰粉，和着红糖水、酸梅汤、芝麻、葡萄干，十分诱人，让一个个小馋猫垂涎三尺。拎一盒到家中，迫不及待地用小勺滔起一块，冰凉的口感和酸甜的味道在舌尖
4.Spareribs-排骨是成都美食中的一道经典菜肴，spareribs是描述排骨的常用词汇。5.Beancurd-豆腐是成都美食中的一种常见食材，beancurd是描述豆腐的常用词汇。6.Sichuancuisine-成都是四川省的省会，Sichuancuisine是描述四川菜肴的
英文的中国美食介绍如下：一、麻辣烫 Spicy Hot Pot / Sichuan Hot Pot 麻辣烫是起源于四川的传统特色小吃。Spicy hot pot is a traditional snack originating from Sichuan.麻辣烫的精髓在于汤料，让人闻起来流口水，吃起
四川特色食物英语介绍
四川料理（しせんりょうり）は中国の有名な料理の一つです。広东（かんとん）料理、上海（しゃんはい）料理、北京（ぺきん）料理と合（あ）わせて中国の四大（しだい）料理になります。四川料理は成都流、重庆流、
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 cookin
Sichuan cuisine By the late Qin and early Han period, Chuan cuisine had basically been established. During the Tang and Song Dynasties, it went through a rapid development. Then in the Ming and Qing Dynasties
Has the rich local color the Sichuan cuisine, is the Chinese four maindishes is one, mainly by Chongqing, Chengdu and the northern Sichuanprovince, southern Sichuan province's regional cuisine famousspecialty cook
翻译,高手来!!(关于介绍川菜的)
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Seeing the movie "forrest jump" from the shooting aspect,although it used some special effects,there's no fierce scenes.Movies nowadays are always using many special effects,even 3D movies come into people's view,but this movie is plain in visual sense,what make people moved is its content,and easy to understand.In my point of view,watching this kind of movie can improve middle school studengs' sense of worth and sympathy.
中国八大菜系： 1，鲁菜Shandong cuisine 雍鲁菜讲究原料质地优良，以盐提鲜，以汤壮鲜，调味讲求咸鲜纯正，突出本味。容华贵、中正大气、平和养生。 Yonglu cuisine pays attention to the quality of raw materials, to salt fresh, soup strong and fresh, seasoning salty fresh and pure, highlighting the original flavor. Junwaki, Zhong Zheng's atmosphere, peace and health. 2，川菜Sichuan cuisine 调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣调味。 The seasoning is varied, the dishes are diverse, and the taste is fresh and fresh. 3，粤菜Cantonese cuisine 选料精细，清而不淡，鲜而不俗，嫩而不生，油而不腻。擅长小炒，要求掌握火候和油温恰到好处。还兼容许多西菜做法，讲究菜的气势、档次。 The choice of materials is fine, clear and not light, fresh and not vulgar, tender and not raw, oily but not greasy. He is good at stir frying, and requires proper temperature and temperature. It is also compatible with many Western dishes, paying attention to the momentum and grade of dishes. 4，苏菜Chinese Cabbage 用料严谨，注重配色，讲究造型，四季有别。 Strict material, color matching and modeling. Four seasons are different. 5，闽菜Fujian Cuisine 尤以“香”、“味”见长，其清鲜、和醇、荤香、不腻的风格。三大特色，一长于红糟调味，二长于制汤，三长于使用糖醋。 Especially with "fragrant" and "flavor", they are fresh, sweet, fragrant, and not greasy. Three characteristics, one is longer than the seasoning of red grains, two is longer than the soup, three is longer than the sweet and sour. 6，徽菜Huizhou cuisine 擅长烧、炖、蒸，而爆、炒菜少，重油、重色，重火功。重火工是历来的，其独到之处集中体现在擅长烧、炖、熏、蒸类的功夫菜上，不同菜肴使用不同的控火技术，形成酥、嫩、香、鲜独特风味，其中最能体现徽式特色的是滑烧、清炖和生熏法。 It is good at burning, stewing, steaming, and blasting, cooking less, heavy oil, heavy color, heavy fire work. Heavy pyrotechnics has a long history. Its originality is mainly embodied in Kung Fu dishes which are good at cooking, stewing, smoking and steaming. Different dishes use different fire control techniques to form crisp, tender, fragrant and fresh flavors. The most distinctive emblem style is slippery, stewing and raw smoking. 7，湘菜Hunan cuisine 口味多变，品种繁多；色泽上油重色浓，讲求实惠；香辣、香鲜、软嫩。重视原料互相搭配，滋味互相渗透。湘菜调味尤重酸辣。相对而言，湘菜的煨功夫更胜一筹，几乎达到炉火纯青的地步。煨，在色泽变化上可分为红煨、白煨，在调味方面有清汤煨、浓汤煨和奶汤煨。小火慢炖，原汁原味。 The flavour is changeable, the variety is various, the color and luster is heavy, the color is thick, pays attention to the actual benefit; spicy, fragrant, fresh, soft tender. Attention should be paid to the matching of raw materials and flavor. The flavor of Hunan cuisine is extremely sour and spicy. Relatively speaking, the simmering skills of Hunan cuisine are better than those of almost all of them. In terms of color change, it can be divided into red simmer and white simmer. In terms of seasoning, there are clear soup simmer, thick soup simmer and milk soup simmer. Simmer with little fire, original flavor. 8，浙菜zhejiang cuisine 菜式小巧玲珑，清俊逸秀，菜品鲜美滑嫩，脆软清爽。运用香糟调味。烹调技法丰富，尤为在烹制海鲜河鲜有其独到之处。口味注重清鲜脆嫩，保持原料的本色和真味。菜品形态讲究，精巧细腻，清秀雅丽。 The dishes are small and exquisite, Qing Jun Yi Xiu, the dishes are delicious and tender, crisp, soft and refreshing. Seasoning with fragrant grains. Cooking techniques are abundant, especially in Cooking Seafood and fresh food. The flavour should be fresh and crisp, and keep the natural and true flavor of the ingredients. The dishes are exquisite, delicate, delicate and elegant. 拓展知识 菜系，又称“帮菜”，是指在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国饮食的菜肴流派。 中国饮食文化的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。 参考资料：中国八大菜系-百度百科
·Shandong Cuisine （鲁菜） Major characteristics of Shandong Cuisine: 1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers. 2) A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings. 3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup. 4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming. Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc. ·Sichuan Cuisine （川菜） The main- characteristics of Sichuan Cuisine: 1) Prepared with a wide variety of ingredients. 2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste. 3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising. Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc. ·Guangdong Cuisine （粤菜） Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world." Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig‘s Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, Fried Jelly Fish, etc. ·Fujian Cuisine （闽菜） Fujian Cuisine have the following characteristics: 1) Chefs are skilled in the use of a kitchen knife, full of interest. 2) The Fujian people are peculiar about soup, which is full of changes. 3) A wide variety of seasonings are used, with unique characteristics. 4) Dishes are meticulously prepared, refined and graceful. 5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour. Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers‘ Grains, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro. ·Jiangsu Cuisine （苏菜） The main characteristics of Jiangsu cuisine: 1) Distinguished for exquisite ingredients, freshness and aliveness. 2) High cutting techniques. 3) Have a good command of duration and degree of heating and cooking. 4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet. 5) Pay great attention to soup, which is strong but not greasy, and delicious. Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig‘s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc. ·Zhejiang Cuisine （浙菜） Of a large number local cuisine styles, Zhejiang Cuisine occupies an important position and mainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles, each having its own local characteristics. Hangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp, elegant and highly finished. Ningbo local dishes are delicious, tender, soft and refreshing. Shaoxing Cuisine, which has the characteristics of the I,md of fish, includes various kinds of local dishes, which are soft and aromatic with original soup ,[lid juice, light oil, and a heavy taste. Chefs are forbidden to use peppers. Wenzhou Cuisine, also I,nown as On Cuisine, is known for delicious seafood and light and delicious dishes. Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Steam Rice Flower and Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice. ·Hunan Cuisine （湘菜） Hunan Cuisine has three characteristics: 1) Skilful use of a kitchen knife, a delicious taste and a beautiful shape. 2) Known for sour and spicy dishes by adding various kinds of seasonings. 3) Adopting a wide variety of techniques. Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitebait, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages. ·Anhui Cuisine （徽菜） Anhui Cuisine has the following four characteristics: 1) Using a wide variety of ingredients. 2) Adopting unique techniques. 3) Paying great attention to nutritious food. 4) Offering various kinds of dishes, some of which are full of local flavor. Famous dishes: Milky Fat Fish King, Stewed Mati Soft-shelled Turtle in Clear Soup, Guest Welcoming Pine, Crucian Carp in Earthen Pot, Fuliji Chicken, Red Bayberry and Glutinous Rice Balls, etc. Local snacks include Butterfly Noodles, White Gourd Dumplings, Frozen Rice Sugar, Tunxi Liquor-saturated Crabs, etc.
Sichuan Kung Pao Chicken Mapo Tofu spicy Hot pot etc. 四川有宫保鸡丁麻婆豆腐麻辣火锅等等
Mapo doufu is a combination of tofu (bean curd) and minced meat, usually pork or beef, in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension.
Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/;Chinese: 四川菜; pinyin: Sìchuān cài or Chinese: 川菜; pinyin: Chuān cài) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper. There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.
Szechuan Style outstands in Chinese Cuisine for spicy and pungency, and is internationally famous and widely accepted throughout the world. I would like to introduce two of the most typical to you, Kong Po Chicken and Hot & Spicy Shrimp. Kong Po Chicken, as you may have heard a lot about, ranks top in the Szechuan Cuisine list. Spicy though, Kong Po Chicken is sweet, different from other typical dishes. Pepper, crushed peanuts mixed with chicken pops create a special taste for you. Taking a spoon with white crystalline rice, you feel hot in the mouth and sweet in the throat, which gives you feeling of comfort in the heart. Kong Pao Chicken leads you to the ultimate of food and makes you regret you've met with her so late. Another one I recommend here is Hot & Spicy Shrimp. Shrimp! Can such seafood appear on the list of an inland cuisine? Yes, it does. People here also enjoy ingredients coming far away from the sea and cook them in Szechuan Style, turning seafood into part of this excellent cuisine. Shrimp is salty and fresh. When cooked together with red and green peppers, boiled with soy sauce, like Lee Kum Kee, shrimps guide tasters to a world of boiling oil and roaring ocean. Are you hungry now? Let's go for a Szechuan dinner! 川菜在中国菜系中以麻辣著称，享誉世界。我将介绍两位代表：宫保鸡丁和麻辣鲜虾。 宫保鸡丁可名列川菜之首。它不同于其他菜品，甜辣相伴。花椒，花生米屑，和鸡丁拌在一起，给你别样感受。和晶莹剔透的米饭一起入口，你辣在嘴里，甜在咽喉，暖在心间。宫保鸡丁带你领略食物之究极，让你相见恨晚。 另一道菜是麻辣鲜虾。虾！海产也入内地菜谱？没错。川人同样享受来自遥远海边的味道，并将其纳入川菜系谱。虾的特点是咸和鲜。当其和甜椒青椒拌炒，淋上一层生抽，如李锦记，虾领你走入翻腾辣油和喧嚣大洋的混沌世界。 饿吗？让我们一起去品尝川菜吧！
Eight two on April 20, 2013. Sichuan Ya'an Mount Lu had 7 magnitude of strongearthquakes, resulting in 12 city, killed 82 people, injured more than 2000 people. 2013年4月20日8时2分。四川雅安庐山发生7.0级强地震，造成12市州82人死亡，2000多人受伤。 At fourteen thirty, Ya'an earthquake caused 33 County 383000, 12 Ya'an, Chengdu, Meishan, Deyang, Mianyang, Leshan, Yibin, Neijiang, Ziyang, Ganzi, ABA and Liangshan disaster, 82 people were killed, 2000 injured. At present, the data are further verification. 截至14时30分，雅安地震造成雅安、成都、眉山、德阳、绵阳、乐山、宜宾、内江、资阳、甘孜、阿坝和凉山12个市州33个县38.3万人受灾，82人死亡，2000多人受伤。目前，灾情数据正进一步核实中。 The Ministry of civil affairs in Lanzhou, Xi'an, Changsha, Wuhan, allocation of Sichuan Province 50000 quilts, 30000 tents; folding bed 10000. Sichuan Provincial Civil Affairs Department to the disaster area allocation of 10000 tents, 50000 quilts are shipping; at the same time, is the emergency procurement shipment instant noodles, mineral water 3 car 3 car, 3 car.
我的家乡在重庆。到了重庆，不吃地道的重庆火锅可太遗憾了！重庆的火锅店星罗棋布，味道各具特色，随便走进一家，你都能大饱口福。
