用英文介绍川菜的特点

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介绍为；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 cuisineYes, 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 nowLet'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。