If you are a foodie,you must have heard of Chongqing Hotpot,Mapo Tofu and Fish Filets in Hot Chili Oil(水煮魚).These Sichuan dishes are quite famous in China.And they all have one thing in(1)commoncommon:They're very numbing(麻的)and spicy(辣的).
"Numbing and spicy"is a special expression that is used to describe Sichuan food.Unlike the dried and spicy flavor(味道)of Hunan food and the sour and spicy flavor of Guizhou food,Sichuan food uses spicy peppers that make your mouth tingle(刺痛).
(2)HoweverHowever,there is much more to Sichuan dishes than just their sp icy flavor and numbing power.The heart of Sichuan cooking(3)liesliesin the mixing of flavors.
Sichuan cooks are good at using different kinds of spices to create many kinds of flavors.They try to make(4)ititpossible for us to enjoy different tastes in one dish.There are at least 24 kinds of flavors in Sichuan dishes and only one-third of them are spicy.
In addition to(除了)Sichuan's numbing and spicy dishes,there are many(5)mildmilddishes that are just a little spicy,like those with pickled chilis(泡椒).Some dishes even have a sweet and sour flavor.They're not spicy at all.
So do you know what the(6)secretsecretto Sichuan dishes is?In fact,cooks in Sichuan like using Broad Bean Paste(郫縣豆瓣醬).It is widely used in Sichuan dishes and we cannot enjoy such delicious food like Sauteed Pork in Hot Sauce(回鍋肉),Mapo Tofu(7)withoutwithoutit.
There are so many flavors that any visitor to Sichuan will be s(8)urprisedurprisedat how many choices they have for food.Sichuan is a great place to start your Chinese food journey.
【答案】common;However;lies;it;mild;secret;without;urprised
【解答】
【點(diǎn)評(píng)】
聲明:本試題解析著作權(quán)屬菁優(yōu)網(wǎng)所有,未經(jīng)書面同意,不得復(fù)制發(fā)布。
發(fā)布:2024/9/5 10:0:9組卷:18引用:1難度:0.5
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