如题所述
Mapo doufu, one of sichuan's traditional dishes, belongs to sichuan cuisine.
(麻婆豆腐,是四川省传统名菜之一,属于川菜。)
The main raw materials for the ingredients and tofu, the main materials are tofu, ground beef, pepper and pepper and so on.
(主要原料为配料和豆腐,材料主要有豆腐、牛肉末、辣椒和花椒等。)
The numbness comes from the sichuan peppercorns, and the spiciness comes from the chilies.
(麻来自花椒,辣来自辣椒。)
This dish highlights the "hot and spicy" features of sichuan cuisine.
(这道菜突出了川菜“麻辣”的特点。)
It has a unique taste and smooth taste.
(其口味独特,口感顺滑。)
Today, mapo doufu travels far and wide.
(如今,麻婆豆腐远渡重洋。)
In the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down.
(在美国、加拿大、英国、法国、越南、新加坡、马来西亚、日本、澳大利亚等国安家落户。)
From a home - style dishes jumped onto the great hall, has become an international food.
(从一味家常小菜一跃而登上大雅之堂,成了国际名菜。)
扩展资料
麻婆豆腐历史起源:麻婆豆腐始创于清朝同治元年(1862年),在成都万福桥边,有一家原名“陈兴盛饭铺”的店面。店主陈春富(陈森富)早殁,小饭店便由老板娘经营,女老板面上微麻,人称"陈麻婆"。
当年的万福桥是一道横跨府河,常有苦力之人在此歇脚、打尖。光顾饭铺的主要是挑油的脚夫。陈氏对烹制豆腐有一套独特的烹饪技巧,烹制出的豆腐色香味俱全,不同凡响,深得人们喜爱,她创制的烧豆腐,则被称为“陈麻婆豆腐”,其饮食小店后来也以“陈麻婆豆腐店”为名。
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参考资料来源: