四川 ，北纬30度上的宝藏秘境。大江大河流经此处，万物生灵在这里栖居，沃野千里的天府之国，物产丰饶，食材众多，孕育出无尽的佳肴。
Sichuan , a treasure trove on 30 degrees north latitude, is abundant in natural resources and endowed with favorable natural conditions, bringing up endless ingredients and delicacies.
川菜经过上千年的发展和传承，俨然成为四川一张极具感召力的世界名片，凭借“一菜一格，百菜百味”的风味菜式和融合创新的烹饪技巧，受到全球美食爱好者热烈追捧。今天的四川，正以开放姿态拥抱世界；美味的川菜，亦以创新姿态赢得喜爱。
After thousands of years of development and inheritance, Sichuan cuisine has become a very appealing card and is famous all over the world, which holds a reputation for its variety of flavors, and almost every dish has its own unique taste. Nowadays, Sichuan is embracing the world with an open and tolerant attitude, and Sichuan cuisine is warmly sought after by global food lovers.
当川菜遇见世界，传统的“一菜一格，百菜百味”会碰撞出哪些奇妙的化学反应？即日起，四川国际传播中心推出原创双语视频栏目《川菜遇见》，让我们一起踏上美食之旅，迎接更多未知的惊喜吧。
What will they look like when Sichuan cuisine encounters the world? From now on, Sichuan International Communication Center (SICC) launches a new original bilingual video program "Sichuan Cuisine Encounters", aiming to explore the charm of Sichuan cuisine. Let's start a culinary journey and meet more unknown surprises together.
Sichuan Cuisine Encounters
早在2010年，联合国教科文组织将亚洲第一个“世界美食之都”称号授予四川成都。今年年初，米其林成都指南发布，四川成都成为中国内地第四个拥有米其林餐厅的城市，世界美食地图上又一座美食之城被点亮，至此，四川成都拥有1家米其林二星餐厅，8家一星餐厅和13家必比登推介餐厅。按“米其林三星分级评选”标准，拥有二星及以上，则值得专程前往品尝。
Chengdu, Sichuan’s capital city, had become the first Asian city to win the honor of City of Gastronomy from UNESCO since 2010. Earlier this year, the Michelin Guide Chengdu 2022 has been published, making Chengdu the fourth city in Chinese mainland to have the Michelin-Starred Restaurants after Shanghai, Guangzhou and Beijing. To date, Chengdu has 9 Michelin-Starred Restaurants including 1 two Michelin Star, 8 one Michelin Star and 13 Bib Gourmand restaurants. With two stars and above, it is worth a special trip to try according to the "Michelin Star Rating".
味道，是一座城市的文化符号。成都米其林“摘星”是川菜以更加国际化的统一标准，以“世界共通语言”发出一份美食邀约：来四川赴一趟美食之旅，从味蕾开启对它的感知。以传承千年的川菜文化，展现四川的“韵”与“味”。
Taste is the cultural symbol of a city. Sichuan with the Michelin awards is sending a food invitation to the world through its international high standard of Sichuan cuisine: come to Sichuan to go on a culinary journey. With the heritage of thousands of years of Sichuan cuisine culture, Sichuan will show its "Rhythm" and "Taste".
川菜米其林一相逢，会胜却人间无数吗？《川菜遇见》第一季，四川国际传播中心带你走进成都的米其林餐厅，探访川菜传承至今的经典风味和融合创新的饮食的技艺，与更多的全球美食爱好者分享四川美味。
SICC takes you into the Michelin restaurants in Chengdu to explore the classic flavors of Sichuan cuisine inherited to this day, introduce its innovative cooking skills, and share Sichuan delicacies with more global food lovers.
作为《川菜遇见》第一季，《川菜遇见米其林》第一站来到了以川味素食“出圈”的米其林一星餐厅谧寻茶室，由成都博舍行政副总厨徐存贵为我们烹饪新派素食川菜—手工菠菜担担面和鸡枞菌油焖麻婆豆腐。
In the first episode, SICC visited the Mi Xun Teahouse in The Temple House, noted for its Sichuan vegetarian food, and invited the chef Tony Xu to show the cooking of the well-known Sichuan dishes - Handmade Spinach Dandan Noodles and Braised Mapo Tofu in Wild Mushroom Sauce.
热气腾腾的担担面，麻辣鲜香的麻婆豆腐，都是人们对于川菜最深刻的记忆。面条和豆腐，朴素的食物，前者筋道顺滑，后者鲜嫩细腻。
Dandan noodles and Mapo Tofu are local's most profound memories of Sichuan cuisine. Noodles and tofu, as food materials, taste chewy and tender respectively.
手工菠菜担担面
Handmade Spinach Dandan Noodles
一碗成都担担面，浓浓的市井烟火气，而其精髓在于面臊和调味，干香和底料的油润也需拿捏得恰到好处。新派的担担面做法，坚果碎夹杂其间，更添风味。
The Chengdu Dandan Noodle is popular with its seasonings and condiments and the new cooking style of this dish is covered with chopped nuts, adding another kind of flavor.
鸡枞菌油焖麻婆豆腐
Braised Mapo Tofu in Wild Mushroom Sauce
百年历史的麻婆豆腐，“麻、辣、酥、香、鲜、嫩、整、烫”，承载一片地方情。采用鲜香鸡枞菌替以肉臊，保留麻辣风味，却也不失鲜香，凸显出食材的本味。
The famous Mapo Tofu has a characteristic of numb, spicy, crispy and tender, and now the cook has adopted the wild mushroom to replace its original diced meat sauce, retaining the spicy flavor without losing the fresh and umami flavour.
改良革新的新派川菜，配以素食烹饪技巧，让传统川菜传承出新生机—摒弃辛辣刺激的调料，采用素食原料自带鲜味，让菜肴更为舒适，返璞归真。
The new style of Sichuan cuisine with vegetarian cooking skills has been improved and innovated to bring new flavors.
菜谱及制法
Recipe
手工菠菜担担面
Handmade Spinach Dandan Noodles
新鲜菠菜面100g、芝麻酱（10g）、
花生酱（16g）、菌菇汤（24g）、
红油少许、香油、花椒油、宜宾芽菜、花生碎、
腰果碎、开心果碎、生抽、盐
Spinach Noodles (100g), Sesame Paste (10g), Peanut Paste (16g), Mushroom Soup (24g), Chili Oil, Sesame Oil, Mustard Green Stems, Light Soy Sauce,Chopped Nuts, Salt
1 将芝麻酱、花生酱、香油、花椒油、菌菇汤和红油均匀搅拌。
Mix the sesame sauce, peanut paste, sesame oil, pepper oil and chili oil with mushroom soup to make the sauce.
2 小火下锅炒香宜宾芽菜，起锅备用。
Stir-fry the mustard green stems.
3 锅中烧水沸腾后下菠菜面煮2分钟左右，六分熟捞起。
Cook the spinach noodles in boiling water for about 2 minutes.
4 将酱汁先放在碗底再挑入煮好的面，依次放花生碎、腰果碎、开心果碎和芽菜。
Add the ready-made sauce, chopped nuts and mustard green stems in order.
鸡枞菌油焖麻婆豆腐
Braised Mapo Tofu in Wild Mushroom Sauce
嫩豆腐400克、干鸡枞菌50g、蔬菜油、豆瓣酱、
花椒油、冰糖、老酱油、蒜苗、花椒粉、八角、
桂皮、盐、水、生粉、老抽、老豆豉
嫩豆腐
Tofu (400g), Dried Wild Mushroom (50g), Vegetable Oil, Thick Broad-bean Sauce, Sichuan Peppercorn Oil, Rock Sugar, Light Soy Sauce, Dark Soy Sauce, Sichuan Pepper, Dried Chili Pepper, Starch, Fermented Soybeans, Cinnamon, Star Anise
1 将干鸡枞菌泡软洗净、撕碎，锅里加入蔬菜油烧热加入豆瓣酱、八角和桂皮，炒香后加入冰糖和撕碎的菌菇，小火炒至少一小时后起锅。
Stir-fry the thick broad-bean sauce with oil, cinnamon and star anise, and then add rock sugar and torn mushrooms to stew for at least one hour.
2 将嫩豆腐切成1.5cm的方形，锅中烧水加入老抽，盐，放入豆腐煮1分钟左右滤出备用。
Cut tofu into cubes, and boil them with soy sauce and salt for about 1 minute.
3 锅中放油，放入豆瓣炒香，加入老豆豉炒香，加入菌汤烧开调味，放入豆腐烧五分钟入味后，加入水豆粉勾芡，分三次下入收浓起锅。
Stir fry the thick broad-bean sauce with fermented soybeans and vegetable oil, add the mushroom soup to boil, and then add Tofu to stew for five minutes. Finally add starch in three times to thicken the sauce.
4 用平铲轻柔的将烧好的豆腐放入盘里，撒入现磨花椒粉，油浸鸡枞菌放在表面，再撒上少许蒜苗碎。
Dish up the Tofu and sprinkle with Sichuan peppercorn, wild mushroom and a little chopped garlic in order.
四川国际传播中心记者 夏杰 王秋萱
视频 何卓彦 窦丁乐（实习）
【未经授权，严禁转载！联系电话028-86968276】
