火锅文化介绍英语

A Delicious Dish In this issue， two of our Chongqing colleagues introduce to usthe Chongqing hotpot－ known as one of Chongqing＇ s Three Treasures（the other。two being the pretty girls and night－scene！）．

今期两位重庆同事为大家介绍人称”重庆三宝”（女、火锅、夜景）之一的火锅。他们最爱到当地一家甚具人气而且味道纯正的火锅店。

Their favourite way of savouring this Sichuan speciality is to visit local hotpotrestaurant that is popular with the locals and follows authentic recipes． Therenowned spicy hotpot was originated in Chongqing and the most authentic one is to cooked with tripe，

名扬四海的麻辣火锅发源于重庆，而最正宗的就是麻辣毛肚火锅，以厚味重油著称，传统汤汁的配制是选用辣豆瓣、豆豉、 四川甘孜牛油、花椒为原料。食材繁多，如图中所见，包括鲜肉片、海鲜、蔬菜、菌菇等。吃火锅时，最好配上一杯开胃解油的绿茶，便可减轻麻辣的感觉了。

the end－result having a taste which is typically rich and oily．This traditional soup base is further enhanced with spicy bean paste， fermented soya，beans， yak butter from Ganze， Sichuan，and Sichuan pepper（hua jiao），etc。

扩展资料

火锅餐饮方便快捷的大众化特色被消费者接受和喜爱，尤其北方地区寒冷干燥的天气让火锅市场潜力很大，而且火锅种类的经营方式也不断创新，有以“麻、辣、烫”著称的重庆火锅是南派火锅，以涮羊肉为主要代表的北派火锅和新派火锅。

三国五熟釜，鸳鸯锅始祖

火锅的发展亦如同餐饮史的发展是渐进式的，完全是依据当时的器皿、社会的需求与原物料的发现引进，而加以变化的。三国时代，魏文帝所提到的“五熟釜”，就是分有几格的锅，

可以同时煮各种不同的食物，和现今的“鸳鸯锅”，可说是有异曲同工之妙。到了南北朝，“铜鼎”是最普遍的器皿，也就是现今的火锅。演变至唐朝，火锅又称为“暖锅”。

Chongqing Hot Pot: Hot pot - is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender. People gather around a small pot boiled with charcoal, electric or gas filled with flavorful and nutritious soup base. You have a choice of spicy, pure and combo for the soup base. Thin sliced raw variety meat, fish, various bean curd products and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Be careful since the spicy soup base is burning hot. First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan. Now is a very popular local flavor and can be found at every corner of the city. There are a great variety of hotpots, including Yueyang Hotpot, Four Tastes Hotpot, Yashan Hotpot and Fish Head Hotpot. If you are adventurous enough, you can basically cook anything with hot pot, e.g., pig's brain and duck's kidney. Chongqing people love their hotpot, especially when the weather is steamy. The fire dances under the pot, the heavily oiled and spiced soup boils with hazy steam, and the people are bathed in sweat. Although hotpot can be found wherever there are street vendors or small restaurants, chongqing Hot pot has the greatest variety and is known for its delicious soup base and dipping sauce. Chongqing Malatang: The other famous local food is hot and spicy Mala Tang. Literally, "ma" means numbness in the mouth, "la" is chili hot and "tang" means piping hot. Mala Tang, with various raw ingredients cooked in a communal pot of steaming stock blended with spices, originated in Sichuan's largest city, Chongqing. The double-sided soup pot, placed on a central table burner, is the focal point of the meal. Powerfully hot Mala Tang soup and fresh tasting chicken broth, side by side, are popular. Ingredients include fresh sliced abalone, sea cucumber, hog tendon, Beijing cabbage and beef dumpling, prawns, carp fish fillet, bean curd, chicken fillet and vegetables. The excellent dipping mixture of sesame oil, chili sauce, peanut sauce, chopped chilies and garlic combine to make magic. Savory tidbits are appetizingly tasty - egg coated glutinous square, crispy spring roll, fried buns, eight treasure black rice and water chestnut jelly.

范文：

Chongqing hot pot, also known as MAO belly hot pot or spicy hot pot, is one of the traditional Chinese way of eating.

重庆火锅又称毛肚火锅或麻辣火锅，是中国传统饮食方式之一。

It originated in the late Ming and early Qing Dynasties in Chongqing Jialing River bank, the dish is also chaotianmen and other dock boat trappers extensive dining way, its main raw materials are ox hair belly, pig yellow throat, duck intestine, ox blood wang.

其起源于明末清初的重庆嘉陵江畔、该菜式也是朝天门等码头船工纤夫的粗放餐饮方式，其主要原料是牛毛肚、猪黄喉、鸭肠、牛血旺等。

Hotpot materials include everything, dishes developed to hundreds of varieties.

火锅选料包罗万象，菜品发展到几百种。

Including edible things in the food kingdom, dishes have been expanded to poultry, aquatic products, seafood, game, animal viscera, all kinds of vegetables and dried fresh fruit and so on.

囊括了食物王国里可食用之物，菜品已扩大到家禽、水产、海鲜、野味、动物内脏、各类蔬菜和干鲜菌果等。

Chongqing people eat hot pot bold and bold with the momentum of swallowing mountains and rivers is other areas can not be compared.

重庆人吃火锅的豪放与气吞山河之势是其他地区无法相比的。

This is the embodiment of the Bayu food culture, is the expression of the ancient Ba nation brave and bold personality and food culture psychology.

这正是巴渝饮食文化的体现，是古老巴民族勇武豪放性格和饮食文化心理的表现。

Chongqing Hot Pot: Hot pot - is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender. People gather around a small pot boiled with charcoal, electric or gas filled with flavorful and nutritious soup base. You have a choice of spicy, pure and combo for the soup base. Thin sliced raw variety meat, fish, various bean curd products and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Be careful since the spicy soup base is burning hot.