四川菜

四川菜简称川菜,是长江中上游的四川、重庆及周边地区的地方风味菜,是中国八大菜系之一。四川菜广集民间风味,素以一菜一格、百菜百味、善调麻辣而享誉海内外。

四川菜的主要特点是烹饪选料灵活多样,以山珍土产、家畜家禽以及河鲜为主,因材施艺,菜肴成品质朴多味、清鲜醇浓并重、善调麻辣,并以擅长用汤而闻名。川菜讲究 色、香、味、形,在“味”字上多下功夫,以味的多、广、厚著称。川菜的基本口味组成主要有 咸、甜、麻、辣、酸、香、苦七味,并且多种味道奇妙搭配、灵活多变,创制出几十种新旧派川菜复合味,因此素有“百菜百味”的美誉。在川菜的38种左右的烹调方法中,尤以小煎小炒、干煸干烧见长,从而为川菜赢得了“一菜一格”的称誉。四川名菜和四川的风景名胜一样多且闻名于世、扬名天下。

湖南菜

湖南菜简称湘菜,是湖南及周边地区的地方风味菜,湘菜的乡土气息浓郁,并有鲜明的味感。在中国的美食历史上湘菜也是有着较大影响力的八大菜系之一,因湖南人也对辣椒“宠爱有加”,因此湘菜以色正味浓和辛辣著称。

湘菜的特点是选料多样、制作精细,讲究入味辣、腊结合,注重香、鲜、酸、辣。湘菜的烹调方法多样,较常用的有20多种,尤以炒、煨、腌、腊、熏见长。代表菜有:腊味合蒸、剁椒鱼头、泡椒肚、东安仔鸡等等菜肴闻名于世。

Flavors of SiChuan Cuisine — hot and spicy

A variety of seasonings are used in SiChuan Cuisine, and each dish can be cooked differently. Therefore SiChuan Cuisine enjoys a reputation for variety. As the saying goes it's 'one dish with one flavor and one hundred dishes with one hundred flavors'.

The most common flavors of SiChuan Cuisine are hot and spicy, “the five fragrances” (Fennel, pepper, aniseed, cinnamon, and clove), other mixed spices, chili and Sichuan pepper (made with prickly ash), and sweet and sour.

Seasonings of SiChuan Cuisine

Some of the most common seasonings that contribute to the hot and spicy flavor include Sichuan pepper, black pepper, chili, broad bean chili paste, shallots, ginger, and garlic.The ingredients used range widely, including poultry, pork, beef, fish, vegetables, and tofu.

Cooking Methods

The methods of cooking SiChuan Cuisine vary according to the texture required, including stir frying, steaming and braising, baking, and the most widely used method — fast-frying. SiChuan Cuisine has good combinations of flavors and often has thick gravy.

Address

1600 Solano Ave.,
Berkeley, CA 94707

Telephone

510-525-9890
510-526-3536

Business
Hours

11:00AM-9:30PM
7 Days a week.

"The best in the whole Bay Area..."

Comment from Yelp

最令人留下深刻印象的是高水准的四川菜式。味道出色,主菜水准挺高的,水煮鱼非常鲜嫩,亦吃得出辣椒香料等都是非常地道的。

Comment from YIBADA