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凉拌鸡
Sichuanese cold chicken dishes, made with poached chicken bathed in a spicy sauce, are simple yet sensational.
把白切鸡泡在辣椒酱里，就制成了这道川味凉拌鸡。
There's no single recipe, but the chicken is often chopped on the bone and a typical sauce might include vinegar, sugar, soy sauce, chili oil, sesame oil and a sprinkling of ground Sichuan pepper.
没有菜谱，不过一般做法是：鸡去骨，用醋、糖、酱油、辣椒油、芝麻油和花椒粉拌之。
Roasted peanuts or sesame seeds and sliced scallions may be added as a final flourish.
装盘还可以佐以烤花生米、芝麻粒和葱丝。
麻婆豆腐
If you ever thought tofu was boring, this dish will make you think again.
如果你觉得豆腐很无聊，这道菜可以让你惊艳。
It's a mind-blowingly delicious concoction of tender tofu, minced beef or pork, Sichuan chili bean sauce and ground Sichuan pepper that will warm your heart and make your lips tingle.
这道菜品用嫩豆腐、肉末（牛肉或猪肉）、四川豆瓣酱和花椒粉烹饪而成，口味极佳，麻辣纯正，沁人心脾。
It's named after its inventor, a Qing Dynasty woman restaurateur with a pock-marked face.
这道菜的名称始创于清代，因创始人脸上有几颗麻子，故称为麻婆豆腐。
回锅肉
No dish is more beloved by the Sichuanese than this homely stir-fry of sizzling pork (complete with its fragrant fat) with chili bean sauce, fermented black beans and green garlic leaves.
四川人最爱的一道菜莫过于这道用豆瓣酱、豆豉以及青蒜烹制出的家常小炒猪肉（以及其中香喷喷的肥肉）了。
The meat is first boiled, then sliced and fried, which is why it's called "twice-cooked pork," or literally, "back-in-the-pot" pork.
肉要先用水煮，然后切片、油炒，所以它叫做“回锅肉”。
With nothing more than plain white rice and perhaps a gentle broth, it makes an entirely satisfying meal.
回锅肉加一碗白饭，或者再来一碗汤，就是一顿满足的美餐。
鱼香茄子
Classic "fish-fragrant" sauces are made with bright red pickled chilies, ginger, garlic and scallion, with base notes of sweet and sour -- these are the seasonings of traditional fish cookery, which is the usual explanation for the curious name.
经典鱼香酱是由腌红辣椒、姜、蒜、葱调制出的酸甜口味的酱汁——这是烹调鱼类的传统调料，所以名曰鱼香酱。
This combination of flavors can be used with meat, fish or poultry, but one of the most delicious variations is the everyday fish-fragrant eggplant.
鱼香酱可以用来烹饪鱼肉家禽，还可以用来做这道独特的家常鱼香茄子。
水煮鱼
When the craze for Sichuanese food took China by storm in the late 1990s, this dish took center stage.
这道川菜在90年代末火遍中国大江南北。
It's a dramatic centerpiece of poached fish in a great sea of sizzling oil, thick with dried chilies and Sichuan pepper. The pieces of fish should be picked out of the fragrant oil with chopsticks: the oil itself is not meant to be eaten. It's one of a whole family of local dishes that are finished with smoking-hot oil and aromatic spices.
滚烫的油浇在水煮鱼肉上，用厚厚的干辣椒和花椒调味，这道菜可谓是餐桌上的大菜。吃的时候用筷子从香辣的油中挑出鱼肉：油本身是不吃的。川菜中有很多用滚油和香料烹饪的菜，水煮鱼即是其中之一。
麻辣火锅
Sichuan hotpot is a whole dinner ritual: you sit around a seething cauldron of chilies and cook your own food in the broth.
四川火锅是整套的晚餐仪式——人们围坐在沸腾的、煮着辣汤的大锅周围，分别在汤里煮自己那份食物。
Originally a specialty of Chongqing, it's said to have been invented by laborers on the banks of the Yangtze River.
火锅原是重庆的特产，据说是长江边的工人们发明的这种吃法。
Locally preferred hotpot ingredients include beef tripe and other offal, but you may choose from a vast range of meats, vegetables and tofu.
当地人喜欢煮火锅的食材包括牛肚和各种动物内脏，但你也可以从各种各样的肉类、蔬菜和豆腐里面选择自己喜欢的。
Many restaurants offer divided hotpots, so diners can cook their food in either a spicy or a mildly flavored broth.
许多餐厅提供“鸳鸯锅”，方便客人们从辣汤和清汤里面选择自己喜欢的口味。
钟水饺
The Sichuanese capital, Chengdu, is famed for its "small eats."
四川省的省会成都市，以各种各样的小吃闻名全国。
Zhong dumplings are small pork dumplings bathed in sweetened soy sauce, mashed garlic and chili oil.
钟水饺是一种浇着甜酱、蒜泥和辣椒油的猪肉馅饺子。
Named after a local street vendor, they are one of the most popular Chengdu snacks.
钟水饺的名字来源于一个当地的街边摊，是成都著名小吃之一。
时令蔬菜
Lavishly spicy Sichuan dishes tend to hog the limelight, but no meal is complete without the balancing of mildly-flavored dishes -- in particular seasonal vegetables.
四川菜系里面，辣味十足的菜往往出尽了风头。但一桌美食也离不开口味清淡的菜肴，特别是离不开时令蔬菜。
Sichuan province lives up to its reputation as the "land of plenty" in its gorgeous abundance of fresh produce.
把“富饶的大地”这一美誉，加在四川省头上显得当之无愧，因为它拥有着大量新鲜的物产。
Try, for example, tender rape shoots (cai tai) in early spring, or the weirdly-wonderful ze'er gen, sometimes known as fishgrass or Chinese watercress, a salad vegetable with a distinctive sour taste.
你可以尝试一下早春上市的那鲜嫩的油菜嫩芽（菜苔），或者尝尝奇妙的则耳根——这是一种有着奇异酸味的沙拉用蔬菜，也被叫做鱼腥草或中国豆瓣菜。