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我准备开一家正宗川菜馆，取啥名字好，我是四川人又是川菜大厨 不是四川人学川菜不一定不合适的，如果说一个真正的厨师不一定分在说是出生在哪里就做哪里的菜需要看个人的领悟？能力如果有很强的领悟，能力做什么菜都是可以的？当然还是需要一个耐心学习，再就是不怕吃苦。
开一家做经典四川菜的川菜馆，起个什么样的英文名比较地道，让老外看了一目了然 Szechuan cuisine，Szechwan cuisine，or Sichuan cuisine(Chinese：四川菜；pinyin：Sichuancai or Chinese：川菜；pinyin：chuancai)is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors，particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers，as well as the unique flavour of the Sichuan peppercorn(花椒).Peanuts are also a prominent ingredient in Szechuan cooking.Although the region is now romanized as Sichuan，the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West.There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality，which was politically part of Sichuan until 1997.The four best known regional sub-styles are Chongqing style，Chengdu style，Zigong style，and Buddhist vegetarian style.Szechuan cuisine often contains food preserved through pickling，salting，drying and smoking，and is generally spicy.The Sichuan peppercorn is commonly used；it。
