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必吃菜——水煮鱼
地点：各种川菜馆。
推荐理由：“水煮鱼（fish filets in hot chili oil）”，又称“江水煮江鱼”，系重庆渝北风味。
看似原始的做法，实际做工考究--选新鲜生猛活鱼，又充分发挥辣椒御寒、益气养血功效，烹调出来的肉质一点也不会变韧，口感滑嫩，油而不腻。
既去除了鱼的腥味，又保持了鱼的鲜嫩。
满目的辣椒红亮养眼，辣而不燥，麻而不苦。
“麻上头，辣过瘾”，让水煮鱼在全国流行得一塌糊涂。
#我心中的必吃菜#。
爱乐活购物品牌官方舌尖上的中国——必吃菜大PK。
水煮鱼
油亮油亮
爱乐活——有态度、正能量的品质生活社区。
热爱生活，乐于分享的各类达人聚在这里，分享消费攻略，激发生活灵感，发现城市最IN 的角落。
在这里，有爱，有乐，有生活。
【更多精彩内容尽在爱乐活】
文章来源：/post/437f2b330bc0fb3b31074348?from=wenku/?from=wenku。
我最爱的一道菜水煮鱼作文Water-boiled fish is my absolute favorite dish.水煮鱼是我最爱的一道菜。
The first time I tried water-boiled fish was at an authentic Sichuan restaurant in China.我第一次尝试水煮鱼是在中国一家正宗的四川餐馆。
The fragrant aroma of the spicy broth, combined with the tender and flaky fish, instantly captivated my taste buds.那香气四溢的辣汤，搭配着嫩滑鱼肉，瞬间征服了我的味蕾。
The numbing sensation from the Sichuan peppercorns and the kickof the chili peppers created an explosion of flavors in my mouth.四川花椒的麻辣感觉和辣椒的独特味道，在口中爆炸开来。
The warmth and comfort of the broth paired with the heat of the spices made the dish not only delicious but also incredibly satisfying.那股暖意和舒适感，搭配上香料的热辣，让这道菜不仅口感鲜美，还令人满足。
Every bite was an unforgettable experience, and I found myself ordering water-boiled fish every time I dined at a Sichuan restaurant.每一口都是难忘的体验，所以每次在四川餐馆就餐时，我都会点水煮鱼。
介绍四川水煮鱼英文作文Sichuan boiled fish is a famous dish from Sichuan province in China. It is known for its spicy and numbing flavor, which is achieved by using a special Sichuan pepper called "huajiao". The dish is made by boiling fish slicesin a flavorful broth and then pouring hot oil over it. The combination of the tender fish, spicy broth, and aromatic spices makes it a favorite among locals and tourists alike.The first time I tried Sichuan boiled fish, I was blown away by the explosion of flavors in my mouth. The fish was perfectly cooked and had a melt-in-your-mouth texture. The broth was rich and fragrant, with hints of garlic, ginger, and the distinct aroma of huajiao. The spiciness was intense but addictive, and the numbing sensation from the huajiao added an interesting twist to the dish.One of the things that sets Sichuan boiled fish apart from other fish dishes is the use of huajiao. This unique spice not only adds heat to the dish but also numbs thetongue, creating a tingling sensation that is hard to describe. It is said that the numbing effect of huajiao helps to balance out the spiciness and enhances the overall flavor of the dish. It definitely adds a unique and memorable element to the dining experience.Another aspect that makes Sichuan boiled fish special is the presentation. The dish is usually served in a large, shallow bowl with the fish slices arranged beautifully on top of a bed of vegetables. The vibrant colors of the vegetables, combined with the red chili oil and green Sichuan peppercorns, create a visually appealing dish that is almost too beautiful to eat. It is a feast for the eyes as well as the taste buds.Sichuan boiled fish is not for the faint-hearted. The spice level can be quite intense, and it may not besuitable for those who cannot handle spicy food. However, for those who enjoy a good kick of heat and a burst of flavors, this dish is a must-try. It is a true representation of Sichuan cuisine and showcases the bold and fiery flavors that the region is known for.In conclusion, Sichuan boiled fish is a culinary masterpiece that combines tender fish slices, spicy broth, and the unique numbing sensation of huajiao. It is a dish that is not only delicious but also a feast for the senses. Whether you are a fan of spicy food or just curious to try something new, Sichuan boiled fish is definitely worth a try.。
Boiling fish is a popular dish in Chinese cuisine,known for its spicy and flavorful taste.The process of making it can be quite intricate,but the result is a dish that is both delicious and satisfying.Heres a detailed account of how to prepare this delicacy,from the selection of ingredients to the final serving.Selecting the fish is the first step in making a great boiled fish.A firm,fresh fish like grass carp or black carp is ideal for this dish.The fish should be gutted and scaled,and then cut into thin slices.The skill in cutting the fish is crucial the slices should be thin enough to cook quickly but not so thin that they fall apart.Next comes the marination.The fish slices are marinated in a mixture of egg whites,cornstarch,and a bit of salt.This not only tenderizes the fish but also gives it a silky texture when cooked.The marination process should be thorough,ensuring that each slice is wellcoated.While the fish is marinating,its time to prepare the aromatic base for the dish.This typically includes ingredients like ginger,garlic,and green onions,all finely chopped.Sichuan peppercorns and dried red chili peppers are also essential for the characteristic spiciness and numbing sensation of the dish.These ingredients are then fried in oil until fragrant, releasing their flavors into the oil.The next step is to add a rich,savory broth to the pan.This can be made from chicken or pork stock,and it should be seasoned with soy sauce, sugar,and a touch of white pepper.The broth should be brought to asimmer,allowing the flavors to meld together.Once the broth is ready,the marinated fish slices are carefully added to the simmering broth.Its important to cook the fish gently to avoid overcooking it,which can result in a tough texture.The fish should be cooked just until it turns opaque,which usually takes only a few minutes.While the fish is cooking,its time to prepare the final touch that gives the dish its signature look:a layer of chili oil.This is made by heating oil until its hot and then pouring it over the dried chili peppers and Sichuan peppercorns that have been spread out in a bowl.The oil should sizzle and infuse with the flavors of the peppers,creating a fragrant and spicy oil.Finally,the cooked fish is carefully transferred to a serving dish,and the chili oil is poured over the top.This not only adds an extra layer of heat and flavor but also creates a visually striking dish with the bright red oil contrasting with the white fish.Serving boiled fish is an art in itself.Its often served in the dish it was cooked in,allowing the heat to keep the dish warm.The dish is typically accompanied by steamed rice,which soaks up the flavorful broth.The combination of the tender fish,spicy broth,and fragrant chili oil creates a symphony of flavors that is truly memorable.In conclusion,making boiled fish involves careful preparation and attention to detail.From selecting the right fish to marinating,preparing the aromatic base,cooking the fish,and finally adding the chili oil,eachstep is crucial to achieving the perfect balance of flavors.The result is a dish that is as visually appealing as it is delicious,a testament to the skill and artistry of Chinese cuisine.。
中国美食水煮鱼介绍的英语作文Delving into the rich culinary tapestry of China, one cannot overlook the captivating dish known as Shui Zhu Yu, or boiled fish in hot oil. This dish, a signature of Sichuan cuisine, combines the freshness of fish with the piquancy of chili peppers, creating a symphony of flavors that tantalize the taste buds.Shui Zhu Yu starts with a tender piece of fish, often grass carp or black carp, marinated in a blend of seasonings. The fish is then gently poached, preserving its natural juices and texture. The real magic happens in the preparation of the sauce. A robust chili oil is heated to perfection, infused with garlic, ginger, and a variety of chili peppers. This oil is poured over the cooked fish, sizzling and releasing a fragrant aroma that fills the air.The result is a dish that is both visually appealing and tastefully satisfying. The fish, delicate and juicy, pairs perfectly with the spicy, fiery sauce. The heat of the chili peppers is balanced by the freshness of the fish and the cooling effect of coriander or other herbs that often garnish the dish. Eating Shui Zhu Yu is an experience that engages all the senses, fromthe sight of the bubbling oil to the sizzling sound it makes when poured over the fish, to the explosive flavors that explode in the mouth.What makes Shui Zhu Yu truly special is its ability to blend the traditional with the innovative. While the basic recipe remains unchanged, chefs often experiment with different types of fish, chili peppers, and even the herbs used for garnishing. This allows for a wide range of variations, each with its own unique flavor profile.In conclusion, Shui Zhu Yu is not just a dish; it is a cultural experience that showcases the rich flavors and innovative spirit of Chinese cuisine. Whether you're a fan of spicy food or simply seeking a new culinary adventure, Shui Zhu Yu is a must-try for any food lover.。
水煮鱼简介英语作文下载温馨提示:该文档是我店铺精心编制而成，希望大家下载以后，能够帮助大家解决实际的问题。
文档下载后可定制随意修改，请根据实际需要进行相应的调整和使用，谢谢!并且，本店铺为大家提供各种各样类型的实用资料，如教育随笔、日记赏析、句子摘抄、古诗大全、经典美文、话题作文、工作总结、词语解析、文案摘录、其他资料等等，如想了解不同资料格式和写法，敬请关注!Download tips: This document is carefully compiled by theeditor. I hope that after you download them,they can help yousolve practical problems. The document can be customized andmodified after downloading,please adjust and use it according toactual needs, thank you!In addition, our shop provides you with various types ofpractical materials,such as educational essays, diaryappreciation,sentence excerpts,ancient poems,classic articles,topic composition,work summary,word parsing,copyexcerpts,other materials and so on,want to know different data formats andwriting methods,please pay attention!Water-boiled fish is a famous Sichuan dish that is loved by many people. It is a dish that combines the freshness of fish with the spiciness of Sichuan cuisine. The fish used in this dish is usually a type of white fish, such as carp or catfish. 。
介绍一道水煮鱼的英语作文Boiled fish, a dish that has captivated the taste buds of many, is a classic in Sichuan cuisine. Its allure lies in the harmonious blend of spicy, sour, and numbing flavors that dance on the tongue.The preparation of this dish is both an art and a science. Fresh fish is the star, chosen for its tender flesh and mild taste, which perfectly absorbs the robust flavors of the sauce. It's sliced into thin, delicate pieces, ensuring that each morsel is cooked to perfection.The sauce is where the magic happens. A symphony of chili peppers, Sichuan peppercorns, garlic, and ginger comestogether in a fragrant broth. The heat from the chilies andthe numbing sensation from the Sichuan peppercorns create a sensory experience that is both challenging and exhilarating.Once the fish is cooked, it's gently placed atop a bed of crisp vegetables, often including bok choy and bean sprouts, which have been lightly blanched to retain their crunch. The final touch is a generous drizzle of the fiery sauce, which envelops the fish in a warm embrace.Serving boiled fish is a feast for the eyes as well asthe palate. The vibrant red of the chili oil contrasts beautifully with the white fish and the verdant greens of the vegetables, making it a visually stunning dish.To enjoy boiled fish is to embark on a culinary adventure. Each bite is a journey through a landscape of flavors, fromthe initial heat to the lingering numbing sensation, it's a dish that leaves a lasting impression.In conclusion, boiled fish is more than just a meal; it's an experience that engages all the senses. Whether you're a seasoned foodie or a culinary adventurer, this dish is sureto be a memorable addition to your gastronomic journey.。
水煮鱼步骤作文英语英文：To make the famous Chinese dish "水煮鱼" (shuǐzhǔyú), or water-boiled fish, you will need the following ingredients: fresh fish fillets, Sichuan peppercorns, ginger, garlic, green onions, pickled mustard greens, and various seasonings such as soy sauce, cooking wine, andchili oil. 。
First, you need to prepare the fish fillets by cutting them into bite-sized pieces. Then, blanch the fish inboiling water for a few minutes to remove any impuritiesand fishy smell. After that, drain the fish and set it aside.Next, prepare the spicy broth by heating oil in a wok and adding Sichuan peppercorns, ginger, and garlic toinfuse the oil with flavor. Then, add water, soy sauce, and cooking wine to the wok and bring the mixture to a boil.Once the broth is boiling, add the fish fillets and let them cook for a few minutes until they are just cooked through.While the fish is cooking, prepare the pickled mustard greens by chopping them into small pieces and blanching them in boiling water to remove some of their saltiness. Then, drain the greens and set them aside.Once the fish is cooked, transfer it to a serving dish and top it with the blanched pickled mustard greens. Finally, heat some oil in a separate pan until it is smoking hot, then pour the hot oil over the fish and greens to release their fragrant aroma.The dish is now ready to be served and enjoyed with a bowl of steamed rice. The tender fish, numbing Sichuan peppercorns, and spicy broth create a flavorful and satisfying dish that is perfect for any occasion.中文：要制作中国著名的菜肴“水煮鱼”，你需要以下食材，新鲜的鱼片、花椒、姜、大蒜、青葱、泡菜和各种调料，如酱油、料酒和辣椒油。
Fish Filets in Hot Chili OilGrass carp The Grass Carp (Ctenopharyngodon idella) is a herbivorous, freshwater fish species of family Cyprinidae, and the only species of the genus Ctenopharyngodon. It is cultivated in China for food but was introduced in Europe and the United States for aquatic weed control (see, e.g., Ponchatoula Creek). It is a large cyprind native to Eastern Asia, with a native range from Northern Vietnam to the Amur River on the Siberia-China border.[1]It is a fish of large, turbid rivers and associated floodplain lakes, with a wide degree of temperature tolerance. Grass carp are usually thought to enter reproductive condition and spawn at temperatures of 20 to 30 °C (68 to 86 °F),[2] but have been shown to sometimes spawn at temperatures as low as 15 °C (59 °F).[3]In the United States, the fish is also known as White Amur, a name developed to avoid use of the name "carp", which has derogatory connotations in North America. The name derives from the Amur River, where the species is probably native, but has never been abundant[4]This is not to be confused with the White Amur Bream (Parabramis pekinensis) which is not a particularly close relative as Cyprinidae go.The fish are eaten and may be steamed, pan fried, broiled, or baked.[5]White amur have an elongate, chubby body form that is torpedo shaped. The terminal mouth is slightly oblique with non-fleshy, firm lips, and no barbels.[6] The complete lateral line contains 40 to 42 scales. Broad, ridged pharyngeal teeth are arranged in a 2, 4-4, 2 formula. The dorsal fin has 8 to 10 soft rays, and the anal fin is set closer to the tail than most cyprinids. Body color is dark olive, shading to brownish-yellow on the sides with a white belly and large slightly outlined scales.The grass carp grows very rapidly, and young fish stocked in the spring at 20 centimetres (7.9 in) will reach over 45 centimetres (18 in) by fall, and adults often attain nearly 1.2 metres (3.9 ft) in length and over 18 kilograms (40 lb) in weight. According to one study, they live an average of 5-9 years with the oldest gaining 11 years. [7] They eat up to 3 times their own body weight daily. They thrive in small lakes and backwaters that provide an abundant supply of fresh water vegetation.[citation needed]hot pepper Culinary use s：Chili pepper pods, which are berries, are used fresh or dried. Chiles are often dried to preserve them for long periods of time. Preserving may also be done by pickling fresh chilies.Dried chilies are often ground to powders, although some Mexican dishes including variations on chiles rellenos may use whole reconstituted chilies, and others may reconstitute dried chilies before grinding to a paste. Chilies may be dried using smoke, such as the chipotle, which is the smoked, dried form of the jalapeno.Many fresh chilies such as poblano have a tough outer skin which does not break down on cooking. For recipes where chiles are used whole or in large slices, roasting, or other means of blistering or charring the skin are usually performed so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.Chili pepper plant leaves, mildly bitter but not nearly as hot as the fruits that come from the same plant, are cooked as greens in Filipino cuisine, where they are called dahon ng sili(literally "chili leaves"). They are used in the chicken soup, tinola.[20]In Korean cuisine, the leaves may be used in kimchi.[21] In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include:∙Paprikash from Hungary -- uses significant amounts of mild, ground, dried chilies, aka paprika, in a braised chicken dish ∙Chiles en nogada from the Oaxaca region of Mexico -- uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce∙Mole poblano from the Pueblo region of Mexico -- uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats∙Puttanesca sauce from Italy -- a tomato-based sauce for pasta including dried hot chilies∙Kung Pao Chicken (also spelled Gong Bao) from the Sichuan region of China -- small hot dried chiles are briefly fried in oil to add spice to the oil then used for frying.∙Nigerian dishes and those in many parts of Africa.Fresh or dried chilies are often used to make hot sauce, a bottled condiment to add spice to other dishes. Hot sauces are found in many cuisines including harissa from the Middle East, la yu (or rāyu) from Japan, and sriracha from Thailand.。
