川菜英语菜单

Sichuan (Chuan 川)Kung Pao ccken (simplified Cnese: 宫保鸡丁; traditional Cnese: 宫保鸡丁; pinyin: gōngbǎo jīdīng) Zhangcha duck (simplified Cnese: 樟茶鸭; traditional Cnese: 樟茶鸭; pinyin: zhāngchá yā) Twice Cooked Pork (simplified Cnese: 回锅肉; traditional Cnese: 回锅肉; pinyin: huíguōròu) Mapo dofu (Cnese: 麻婆豆腐; pinyin: mápó dòufǔ) Sichuan hotpot (simplified Cnese: 四川火锅; traditional Cnese: 四川火锅; pinyin: Sìchuān huǒguō) Fusi Feipian (Cnese: 夫妻肺片; pinyin: fūsī fèipiàn) Chongsing Spicy Deep-Fried Ccken (simplified Cnese: 重庆辣子鸡; traditional Cnese: 重庆辣子鸡; pinyin: Chóngsìng làzǐjī) Shuizhu, or literally "Water cooked", or Dishes (Cnese: 水煮; pinyin: shuǐzhǔ) Kung Pao ccken (宫保鸡丁, pinyin gōng bǎo jī dīng; also spelled Kung Bao ccken, Gung Po ccken or Kung Po ccken in English) is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western Cna. Allegedly, the dish is named after Ding Baozhen (10–1), a late sing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. s title was Gōng Bǎo (宫保), or palatial guardian. The name "Kung Pao" ccken is derived from ts 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 ccken cubes" (hong bao ji ding) or "ccken cubes with seared cles" (hu la ji ding) until its political rehabilitation in the 10sThe dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.特色川菜菜谱简介先给一个宫保鸡丁^-^ 还需要其他菜的话 请告诉我。.好.