英语翻译川菜作为中国八大菜系之一,在烹饪史上占有极其重要的地位.它取材广泛,调味多变,菜式多样,口味清鲜醇浓并重,以善用

英语翻译
川菜作为中国八大菜系之一,在烹饪史上占有极其重要的地位.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中一颗熣灿的明珠.
川菜发源于我国古代的巴国和蜀国.它经历了从春秋至两晋的雏形期,隋唐到五代的较大发展,两宋出川传至各地,至清末民初形成菜系四个阶段.其后,从辛亥革命到抗日战争,中国烹任各派交融,使川菜更加丰富.
饮食文化的发展依赖于得天独厚的自然条件.四川自古以来就享有“天府之国”的美誉.境内江河纵横,四季常青,烹任原料丰富：既有山区的山珍野味,又有江河的鱼虾蟹鳖;既有肥嫩味美的各类禽畜,又有四季不断的各种新鲜蔬菜和笋菌;还有品种繁多、质地优良的酿造调味品和种植调味品,如自贡井盐、内江白糖、阆中保宁醋、郫县豆瓣、茂汶花椒、涪陵榨菜、叙府芽菜、成都地区的辣椒等,都为各式川菜的烹任提供了良好的物质基础.此外,四川的酒和茶,品种质量优异,对四川饮食文化的发展也有一定的促进作用.
饮食文化的发展不仅依靠其丰富的自然条件和传统习俗,而且还得益于善于广泛吸收外来经验.许多外地入川的人,既带进了他们原有的饮食习惯,又逐渐被四川的传统饮食习俗所同化.在这种情况下,川菜加速吸收各地之长,实行“南菜川味”、“北菜川烹”,继承发扬传统,不断改进提高,形成风味独特、具有广泛群众基础的四川菜系.
都说了不要用工具翻的!非诚勿扰

As one of the eight famous Chinese cuisines, Sichuan cuisine has a very important position in culinary history. A great variety of base food and ingredients are used in Sichuan cuisine, to make different kinds of delicious dishes which are famous for spicy-hot. It's also known to the world for its unique cooking methods and local flavor. Sichuan cuisine is one of the shinning pearls in Chinese catering culture.
Sichuan cuisine originated in China's ancient Ba State and Shu State. From Spring and Autumn Period to East and West Jin Dynasties, is the embryo and childhood of Sichuan cuisine. It got development in Sui Tang and the Five Dynasties, and spread to other places during Song dynasty. Until late Qing Dynasty and the early Republic period, Sichuan cuisine came into being. Then, from Revolution of 1911 to the Anti-Japanese War, different groups of Chinese cuisine blent into each other, which enriched Sichuan cuisine greatly.
The development of catering culture depends on natural conditions. From ancient times, Sichuan has enjoyed the reputation of being "the land of abundance". Many rivers going across the land; plants are evergreen all the year round, so it is rich in cooking materials. There are all sorts of delicacies, such as birds from mountains or crabs from rivers. Besides these, there are also different kinds of vegetables in four seasons. And there are great variety of delicate brewing condiment and planted seasoning, such as Zigong well salt, Neijiang white sugar, Langzhong Baoning vinegar, Pixian pea sauce, Maowen pericarpium zanthoxyli, Fuling pickle, Xufu sprout, and Chengdu chili pepper, etc. They provide fine basis for cooking all kinds of Sichuan dishes. The wine and tea in Sichuan are also of high quality, which accelerate the development of Sichuan's catering culture.
The development of catering culture not only depends on one place's natural conditions and traditional customs, but also benefits from absorbing external experiences. Many outcomers bring their eating habit to Sichuan, and then assimilate into Sichuan's traditonal catering culture. In this case, Sichuan cuisine absorbs each side's strong points, cooking south dishes of Sichuan-flavor, or north dishes of Sichuan cuisine. Sichuan people carry forward and develop its fine traditions to improve skills, to form unique flavor, and to make Sichuan food which love by so many people.
没用工具,很辛苦