Kong Po Chicken, as you may have heard a lot about, ranks top in the Szechuan Cuisine list. Spicy though, Kong Po Chicken is sweet, different from other typical dishes. Pepper, crushed peanuts mixed with chicken pops create a special taste for you. Taking a spoon with white crystalline rice, you feel hot in the mouth and sweet in the throat, which gives you feeling of comfort in the heart. Kong Pao Chicken leads you to the ultimate of food and makes you regret you've met with her so late.
Another one I recommend here is Hot & Spicy Shrimp. Shrimp! Can such seafood appear on the list of an inland cuisine? Yes, it does. People here also enjoy ingredients coming far away from the sea and cook them in Szechuan Style, turning seafood into part of this excellent cuisine. Shrimp is salty and fresh. When cooked together with red and green peppers, boiled with soy sauce, like Lee Kum Kee, shrimps guide tasters to a world of boiling oil and roaring ocean.
Are you hungry now? Let's go for a Szechuan dinner!
川菜在中國菜系中以麻辣著稱，享譽世界。我將介紹兩位代表：宮保雞丁和麻辣鮮蝦。
宮保雞丁可名列川菜之首。它不同於其他菜品，甜辣相伴。花椒，花生米屑，和雞丁拌在壹起，給妳別樣感受。和晶瑩剔透的米飯壹起入口，妳辣在嘴裏，甜在咽喉，暖在心間。宮保雞丁帶妳領略食物之究極，讓妳相見恨晚。
另壹道菜是麻辣鮮蝦。蝦！海產也入內地菜譜？沒錯。川人同樣享受來自遙遠海邊的味道，並將其納入川菜系譜。蝦的特點是鹹和鮮。當其和甜椒青椒拌炒，淋上壹層生抽，如李錦記，蝦領妳走入翻騰辣油和喧囂大洋的混沌世界。
餓嗎？讓我們壹起去品嘗川菜吧！